The Best Way to Cook a Turkey: Smoke Then Fry

As we approach the holiday season, there’s one thing on everyone’s mind – how to cook the perfect turkey! Roasting a turkey in the oven is traditional, but it can often lead to dry, flavorless meat This year, I wanted to try a new technique that would result in a juicy, delicious turkey with crispy skin After doing some research, I decided to try smoking the turkey first, then finishing it off by frying it – the smoke then fry method.

I’ll admit, I was a bit skeptical at first. It seemed like a lot of extra work compared to just popping a bird in the oven. But after trying it out, I’m fully convinced that smoking then frying is hands down the best way to cook a turkey. The smoky flavor really penetrates the meat, keeping it incredibly moist and tender. And frying at the end crisps up the skin unlike anything I’ve ever tasted. It’s a game changer!

In this article I’ll walk through the entire smoke then fry turkey process from brining to frying. I’ve gathered tips from various experts to ensure turkey perfection. After trying this method, you’ll never want to cook a turkey any other way again!

Brining is Key

Most experts agree that brining is a crucial first step when smoking then frying a turkey, Brining helps keep the turkey moist and imparts tons of flavor There are two main types of brines – wet and dry

A wet brine involves submerging the turkey in a saltwater solution. I opt for a wet brine because it’s easy and I don’t have an extra fridge to dry brine a massive bird. All you need is a brine bag, a cooler, some ice and brine ingredients like salt, sugar, and spices.

The salt in the brine helps break down proteins, making the meat ultra tender. Sugar adds sweetness and helps crisp up the skin when fried. Feel free to add any other flavorings to the brine – common options are peppercorns, garlic, citrus, or herbs.

Make sure the brine fully covers the turkey and let it soak overnight or up to 24 hours. This allows the brine to fully penetrate the meat. Then, rinse and thoroughly pat the turkey dry before moving to the next step.

Low and Slow In the Smoker

Once brined and patted dry, it’s time to get smoking! Set up your smoker or grill for indirect cooking at 250-275°F and use wood chunks or chips for flavor. Popular options are hickory, oak, pecan, or fruit woods like apple or cherry.

Apply a dry rub all over the turkey before smoking. The rub will form a tasty crust and add another layer of flavor. For rub inspiration, I like using Meat Church Holy Voodoo or Honey Hog. Apply a light coating of oil if the turkey skin seems dry after brining.

Place the turkey in the smoker breast side up and let it go for about 2 hours, until it reaches an internal temperature of 140-145°F. Resist the urge to peek or fiddle with it too much during smoking. Opening the smoker lets heat escape and can increase cook time.

The low and slow smoking cooks the turkey gently while infusing it with delicious smoky flavor. It also helps further dry out the skin so it gets ultra crispy when fried.

Frying Makes Magic Happen

Here’s where the magic really happens. Get your oil heating to 350°F in your turkey fryer or large pot. Peanut oil is the best choice as it has a high smoke point and neutral flavor that won’t overpower the turkey.

Carefully lower the smoked turkey into the hot oil and fry for around 3-5 minutes per pound, depending on turkey size. Frying crisps up the skin and adds back moisture lost during smoking. Use a thermometer to check doneness – target an internal temp of 165°F in the thickest part of the breast.

Once it hits temp, carefully remove from the oil and let rest for at least 15-20 minutes. This allows juices to redistribute for tender, juicy meat. Then dig in and enjoy your masterpiece!

The combination of smoking and frying results in a turkey with an unbelievable crispy skin and intensely juicy, smoke-infused meat. It takes some extra time and equipment, but the payoff is so worth it.

Turkey Perfection Tips

• Choose a smaller turkey, 15 lbs or under. The smoke then fry method works best on smaller birds.
• Injecting the turkey with a flavored butter mixture before smoking adds even more moisture and flavor. Try injecting with melted butter and Cajun seasoning.
• Apply a second seasoning coating right before frying to really pack a flavor punch.
• Let oil come back up to temp between frying the turkey and any other fried sides to prevent greasiness.
• Be extremely careful when lowering turkey into and removing from hot oil to prevent burns or oil spills.
• Have a thermometer on hand to monitor oil temp and doneness.
• Let fried turkey rest at least 15 minutes before carving for juicy results.

Get Creative with Flavor

One of my favorite things about the smoke then fry method is how versatile it is when it comes to flavors. Whether you prefer sweet, spicy, herby or savory, you can customize your turkey with ease.

For sweet and savory, brine in brown sugar, salt, and peppercorns. Smoke with apple wood. Rub with Meat Church Honey Hog.

Go spicy and bold with a Cajun brine, hickory smoke, and Holy Voodoo seasoning. Inject with spicy creole butter.

For an herby lemon flavor, brine in lemon, thyme, rosemary. Use a garlic herb rub and cherry wood smoke.

Savory and earthy – brine in soy sauce, orange juice, and bay leaves. Smoke with mesquite. Finish with a savory umami seasoning.

The possibilities are endless when layering flavors with the smoke then fry method. Feel free to get creative and make each turkey unique!

Fryer Safety Tips

Since frying involves lots of hot oil, safety should be your top priority. Here are some tips to ensure safe deep frying:

• Use an outdoor propane fryer or turkey pot designed for frying. Do not try to fry indoors.
• Check that your propane tank is full before starting.
• Monitor oil temp continuously with a thermometer.
• Use long cooking gloves/mitts to carefully lower turkey in and remove from oil.
• Turn off burner when lowering/removing turkey to prevent oil spills.
• Have a fire extinguisher on hand just in case. Never use water on an oil fire.
• Allow oil to cool completely before disposing.

As long as you take proper precautions, deep frying can be done safely and delicious results are well worth it!

Leftovers and Reheating

A benefit of smaller smoked fried turkeys is having less leftovers to deal with. But you’ll still likely have leftover turkey meat to savor and enjoy. Here are some tips for storing and reheating.

• Store turkey meat in airtight containers for up to 4 days.
• Freeze leftovers for 4-6 months. Thaw in the fridge before reheating.
• Bring refrigerated turkey to room temp before reheating for maximum juiciness.
• Reheat in a 300°F oven with broth to keep moist. Cover with foil.
• Fried turkey also makes killer sandwiches, soups, salads, casseroles, and more! Get creative.

One of the best parts about cooking a turkey is all the delicious leftover meals you can create for days after. Smoked fried turkey keeps well and makes heavenly leftovers.

Sides and Sauces

A turkey this flavorful deserves equally tasty side dishes and sauces. Here are some of my favorites:

Sides: Mashed potatoes, roasted veggies, stuffing, mac and cheese, green bean casserole, cornbread, cranberry sauce, fruit salad, pumpkin pie. Go traditional or get creative!

Sauces: Giblet gravy, peppercorn gravy, turkey herb gravy, cranberry sauce, horseradish cream.

For an easy one-pan meal, toss veggies right in the turkey fryer after removing the fried bird. Fry up green beans, brussels sprouts, potatoes, carrots, or onion rings. Serve with gravy for a complete feast!

Is the Hype Worth It?

After testing the smoked fried turkey method this past Thanksgiving, I’m happy to report that it 100% lives up to the hype. While it does take more active time compared to roasting, the payoff is tenfold.

Smoking the turkey first gives incredible depth of flavor that oven roasting can’t touch. And ending with a quick fry makes the skin shatteringly crispy and seals in all the juicy moisture. The combination of smoking and frying techniques results in the ultimate turkey – incredibly juicy, packed with smoke flavor, and with crispy skin people rave about.

If you’re up for the challenge