Once in a generation does a cultural icon transcend all nations and borders. The Office. Sliced Bread. The Smoke Fried Turkey. A dude on the internet is even quoted saying, “The Pilgrims at Plymouth Rock dreamed of a day when they could Smoke Fry their turkeys.” This day is now. We’re living in the delicious future our forefathers dreamt of.
Turkey is…. not the best thing ever. There, I said it. I’m a known turkey hater. But that doesn’t mean we can’t make a great turkey; we can make turkey great again. It just takes care and attention to detail.
We’re gonna start with a brine. Brines fall into two categories: Dry and Wet. They both have their own sets of pros and cons. But for today, we’re going with the wet brine.
The big deciding factor for me is that I don’t have an extra fridge to dry brine a huge bird in, so that obviously makes it a no-go. A wet brine can be accomplished with a brine bag, a cooler, and a bag of ice. So that’s what we’re doing with this Smoke Fried Turkey.
The purpose of the wet brine is to help season the meat on a deeper level and break down the proteins on a molecular level. This will result in a more tender and juicy turkey.
Look, Thanksgiving is basically the Superbowl of cooking. We gotta show up the other neighborhood dads. Therefore, we must brine.
The holidays just wouldn’t be the same without a golden brown turkey as the centerpiece of the feast. But let’s be honest – turkey can easily dry out and turn bland when roasted in the oven. If you really want to wow your guests, it’s time to step up your turkey game by smoking then frying it to crispy, juicy perfection.
In this article, I’ll walk you through the foolproof process of preparing the ultimate smoked fried turkey With just a little extra effort, you’ll have a showstopper bird that looks and tastes incredible Once you try it, this will become your go-to holiday turkey cooking method.
Smoked fried turkey combines two popular preparation methods to get the best of both worlds. Smoking infuses the meat with rich, smoky flavor and starts gently cooking the turkey. Frying then crisps up the skin and locks in all the juices. Here are some of the benefits of this technique:
- Infused with smoky aroma and taste from the smoker
- Skin gets incredibly crispy in the hot oil
- Meat stays incredibly moist and tender
- You can add rubs for more flavor complexity
- Makes amazing leftovers
While it does take a few extra steps, it’s worth it for turkey perfection! Now let’s look at the step-by-step process.
Equipment You’ll Need
Smoked fried turkey requires some specialized gear, but you can find most of it affordably at stores like Academy or on Amazon.
- Smoker (any kind will work)
- Turkey fryer kit with propane burner
- Large stock pot for frying
- Long propane tank
- Meat thermometer
- Brine (optional)
- BBQ rub (optional)
You’ll also need peanut oil for frying – about 3-5 gallons depending on turkey size. Now let’s get prepping!
Prepare the Turkey
Start with a thawed turkey no larger than 15-18 lbs. Remove the giblets and neck from the cavities. Pat the turkey dry inside and out with paper towels.
If desired, you can brine the turkey for added moisture. Make a brine by dissolving salt, sugar and spices into water. Submerge turkey and refrigerate 12-24 hours. Rinse and dry well before the next step.
Rub the turkey all over with a BBQ-style rub if you want even more flavor. Try combinations of salt, pepper, garlic powder, paprika and more. Rub under the skin too. Let sit 30 minutes to form a tacky surface.
Smoke the Turkey
Set up your smoker to maintain a temperature of 225-250°F. Use wood chips like hickory, pecan or apple for flavor. Place turkey on a rack, breast-side up. Insert a meat thermometer into the thickest part of the breast, being careful not to touch bone.
Smoke the turkey until the breast meat reaches an internal temperature of around 145°F. This ensures it’s partially cooked but not fully done. Smoking time depends on turkey size, but plan for 2-3 hours.
Deep Fry the Turkey
As the turkey smokes, heat up a large pot filled with 3-5 gallons peanut oil to 350°F. Carefully lower the smoked turkey into the hot oil using turkey fryer hooks. The oil may bubble up aggressively at first.
Fry for around 3-5 minutes per pound until the breast meat reaches 160°F. The skin will turn a perfect golden brown. Use thermometer to verify doneness. Let rest 20 minutes before carving.
Serving Smoked Fried Turkey
The mahogany skin and moist, tender meat of smoked fried turkey is amazing on its own. But you can take it over the top with sauces and sides:
- Brush with barbecue sauce or maple glaze
- Toss fried wings or legs in hot sauce
- Serve with mac and cheese, mashed potatoes, cornbread stuffing and cranberry sauce
Your holiday guests will be blown away when you serve this succulent, crispy beauty. The mesquite-infused meat and crackling skin is an absolute winner.
Smoked Fried Turkey Tips
Here are some extra pointers to ensure smoked fried turkey success:
- Smaller turkeys work best to ensure even cooking
- Let turkey rest 30+ minutes after frying for juices to settle
- Use oil thermometer to maintain proper 350°F heat
- Injecting turkey with marinade adds even more moisture
- Keep a fire extinguisher handy just in case
- Store leftover oil in sealed container for future use
I hope these step-by-step instructions will help you achieve the ultimate holiday centerpiece. Impress everyone at the table with your culinary skills this year with a perfectly executed smoked fried turkey!
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How to Make Fried Turkey
Smoking a turkey can result in great flavor, but it usually has limp skin. Frying a turkey can have the most amazing crispy skin, but not much going on in the flavor department. So we’re doing both! The classic Smoke Fry.
We’ll start with the Smoked Fried Turkey, as the title suggests, by smoking the turkey. This will imbibe the turkey with that amazing smoke flavor and help dry the turkey from the brining process.
Now, don’t fully cook the turkey. Otherwise, it’d be overcooked after the fry. I usually pull from the smoker 20-30 degrees below my target final temp. You should aim for around 135F before pulling the turkey from the smoker.
The next step is deep frying the whole turkey in the hot oil. Put the smoked turkey into the fry basket and lower it carefully into the cooking oil. Then, fry for 10-15 min. Just enough time to finish the cook and make the most amazing golden brown crispy skin.
Tender, flavorful, juicy, and crispy turkey; all anyone could ask for.
Pro tip: Make sure to follow all manufacturer instructions and use extreme caution when using a deep fryer. Safety equipment is a must. Always keep a fire extinguisher on hand when cooking. Water will not put out grease fires.
There are so many flavor profiles to choose from when cooking up a holiday bird. Garlic Herb, Texas Salt and Pepper, Lemon Pepper, and so many more. For our Smoke Fried Turkey, we’re using Cajun. That beautifully blackened dry rub we all know and love.
The key to any flavor profile is to introduce it at every step. Add it to the brine, inject it, season the outside, and sleep with the bottle of rub so it feels the love (that last one is optional).
We’re doing it all in this Smoke Fried Turkey recipe. This is no time to hold back. Poultry soaks up flavors in the best way, so we’re taking full advantage of that!
- Insert a meat thermometer into the thickest part of the breast. The internal temperature of the turkey should reach at least 165F when you finish the whole cooking process.
- Dry turkey with paper towels to remove excess moisture and ensure the crispiest skin.
- Make sure your propane tank on your deep fryer has plenty of gas before frying.
How to Store Leftovers & Reheat
Store leftover turkey meat in airtight containers for 3-4 days. You can also freeze turkey meat for up to 6 months.
If reheating refrigerated turkey meat, let it come to room temperature. If using frozen turkey meat, let it thaw in the fridge overnight. Then, let it come to room temperature before cooking.
To reheat your turkey meat:
- Turn on your oven to 300F.
- Place turkey meat on a baking dish and add some chicken broth to keep the meat juicy.
- Cover the dish with aluminum foil and bake for 20-30 minutes until the meat is warmed.
Smoked Fried Turkey
FAQ
Can you smoke then fry a turkey?
How do you crisp turkey skin after smoking?
Can you stuff a turkey and then deep fry it?
Should I put oil on my turkey before smoking?
Should you smoke or fry a Turkey?
Smoking a turkey can result in great flavor, but it usually has limp skin. Frying a turkey can have the most amazing crispy skin, but not much going on in the flavor department. So we’re doing both! The classic Smoke Fry. We’ll start with the Smoked Fried Turkey, as the title suggests, by smoking the turkey.
What is smoke fried turkey?
And thus, smoke-fried turkey was born! With flavors like Worcestershire sauce, lemon, and spicy creole seasoning infused into the injection butter, your breasts, thighs, and legs will be juicy and delicious. Add in the smoke, then deep fry for your cooking process and you’ve got a turkey filled with flavor and amazing texture from the inside out.
How do you smoke a Turkey in a frying pan?
Oak, hickory, even mesquite would be a good option here if you want to taste the smoke. Pat the turkey dry on the exterior once again (it should be pretty dry) and Place directly on the smoker grates. Close the lid and smoke for 3 hours. Prepare the fryer. Fill your fryer pot with oil to the fill line you marked in step 1.
How do you smoke a turkey breast in a deep fryer?
Smoke turkey at 275 degrees until 135 degrees at the breast. The size of the turkey will greatly affect this timing. While turkey is smoking prepare deep fryer and heat oil to 350 degrees. Remove turkey from smoker and lower into the deep fryer (safely). Use all safety precautions and proper safety gear.