Smoking a turkey to perfection and then giving it a crispy deep fried finish sounds amazing in theory. But is it actually safe and recommended to deep fry an already smoked turkey? What steps should you take to pull this off? After deep frying my fair share of smoked birds, I’ve learned the ins and outs of this cooking method.
Is Deep Frying a Smoked Turkey Safe?
Deep frying any turkey does come with some inherent risks if proper precautions aren’t taken When frying one that’s already been smoked, there are a few additional safety factors to keep in mind
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Moisture Content – The turkey must be completely dried out from the smoking process before frying or dangerous splattering can occur
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Size of Turkey – Make sure the turkey fits in your fryer with room to spare. Overfilling leads to overflow and fire risks.
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Temperature Control – Closely monitor the oil temp. Overheating also raises the fire hazard.
As long as you thoroughly dry the smoked turkey, use proper equipment, and carefully monitor the frying, the process can be done safely.
Tips for Frying a Fully Cooked Smoked Turkey
Here are my top tips for crisping up your smoked turkey in the deep fryer:
Choose the Right Turkey
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Opt for a smaller bird, 10-12 lbs. Larger turkeys are harder to fully submerge and drain excess oil from.
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Get a turkey that’s already been brined or injected with a salt solution for the juiciest meat.
Smoke and Dry the Turkey Properly
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Smoke the turkey slowly at 225-250°F until the breast meat reaches 135°F.
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Allow the smoked turkey to fully rest until it stops steaming. Dab with paper towels to remove all external moisture.
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Chilling the smoked turkey in the fridge overnight helps dry it out throughly. The lower temp of a chilled turkey can also help prevent splatter.
Use Proper Deep Fryer Equipment
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Choose a heavy stockpot or electric turkey fryer with at least 8 inches clearance above the oil.
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Use a thermometer to keep the oil between 350-375°F.
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Have thick frying gloves and utensils with long handles for safety.
Fry and Finish the Turkey
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Carefully lower the turkey into the hot oil using the frying basket. The oil may initially bubble up and splatter.
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Fry for approximately 3-4 minutes per pound to heat it through to an internal temp of 165°F.
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Drain excess oil from the turkey on a cooling rack before serving.
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Let rest 10-15 minutes before carving for juicy meat.
Frequently Asked Questions
How long do you fry a smoked turkey for?
Plan on frying the smoked turkey for around 3-4 minutes per pound to sufficiently reheat the meat and crisp the skin. Use an instant read thermometer to check it reaches 165°F internally when done.
What oil is best for frying a turkey?
Peanut oil is the most popular for deep frying turkeys due to its high smoke point of 450°F. Corn, canola, vegetable, and soybean oils also work well.
Is it necessary to brine a smoked turkey before frying?
Brining is highly recommended even if the turkey has been smoked first. It helps ensure the meat stays incredibly moist and flavorful after frying.
Can I reuse the oil after frying the turkey?
Yes, the oil can be reused if strained, cooled to room temp, and stored properly in an airtight container. Discard if any burnt bits or off odors develop.
Is deep fried smoked turkey unhealthy?
While deep fried foods are often associated with being unhealthy, turkey is a lean meat. Using peanut oil also provides heart healthy fats. Moderating portions makes it a reasonable indulgence.
How do I prevent oil splatter when frying?
Fully drying the smoked turkey, bringing the oil to the proper temp before adding the turkey, and slowly lowering it into the oil will all help minimize splatter during frying.
Make This Crispy Smoked Fried Turkey for Your Next Feast
While frying an already smoked turkey takes a few extra precautions, the results of a tender, juicy interior and insanely crispy skin are so worth it. Brining provides seasoned flavor and moisture, smoking infuses delicious smoky undertones, and frying gives that final crunchy texture you crave.
Just be sure to completely dry the smoked turkey, use a properly sized fryer, carefully monitor oil temp, and fry slowly. Follow these steps and you’ll have the star of your next gathering! A deep fried smoked turkey is a real showstopper.
