Can You Deep Fry a Fully Cooked Smoked Turkey? Everything You Need to Know

Deep frying a turkey is a favorite cooking method for many during the holidays or other special occasions. It results in a turkey with a wonderfully crispy, golden brown exterior and a moist, juicy interior. But what if you want to take your turkey up another notch and smoke it first before deep frying? Is it safe and recommended to deep fry a fully cooked smoked turkey?

In this article, we’ll dive into all the ins and outs of deep frying an already smoked bird. We’ll cover the safety precautions to take, tips to follow, frequently asked questions, and more. Read on for a complete guide on how to successfully deep fry a fully cooked smoked turkey and have the star of your next festive feast!

Is It Safe to Deep Fry a Turkey That’s Already Been Smoked?

Deep frying any turkey does come with some inherent safety risks if proper precautions aren’t taken. When frying a turkey that’s already been smoked beforehand, there are a few extra factors to keep in mind

• Moisture Content – The turkey must be completely dried out from the smoking process before frying. Any excess moisture left on the turkey can cause hot oil to splatter and poses a danger of burns, fires, and injuries.

• Size of Turkey – It’s crucial that the turkey fits into your deep fryer with ample room to spare. Overfilling the fryer with too large of a bird can lead to boil overs and increase fire hazards.

• Temperature Control – Closely monitoring and controlling the oil temperature is key for safety. Overheating the oil raises the risks of fires and burns.

As long as you thoroughly dry the smoked turkey, use proper equipment sized for the bird, and carefully monitor the frying temperature, the process can be done safely. Take the necessary precautions and you can enjoy a delicious deep fried smoked turkey.

Tips for Deep Frying a Fully Cooked Smoked Turkey

Follow these top tips to help ensure turkey frying success and safety after smoking

• Choose a Smaller Turkey – Opt for a smaller sized bird in the 10-12 lb range. Larger turkeys are harder to fully submerge and drain excess oil from once fried.

• Get a Pre-Brined Turkey – Choose a turkey that’s already been injected with a salt solution or brined for the juiciest and most seasoned meat after frying.

• Smoke and Dry Properly – Smoke the turkey low and slow at 225-250°F until the breast meat reaches 135°F Allow to fully rest until steam stops rising Thoroughly pat dry with paper towels to remove all moisture from the exterior.

• Chill Before Frying – Chilling the smoked turkey overnight in the fridge helps to draw out any remaining moisture through the skin. A chilled turkey can also help reduce splatter when dropped into the hot oil.

• Use Proper Equipment – Choose an electric turkey fryer or heavy stockpot with at least 8 inches of clearance above the oil. Use a thermometer and frying tools with long handles.

• Monitor Oil Temperature – Maintain the oil between the temperatures of 350-375°F for proper frying. Overheating can quickly lead to disaster.

• Fry Slowly – Carefully lower the turkey into the hot oil using the frying basket. Fry approximately 3-4 minutes per pound until it reaches an internal temperature of 165°F.

• Drain and Rest – Allow excess oil to drain off on a cooling rack before serving. Let rest 15 minutes before slicing for the juiciest meat.

Frequently Asked Questions About Frying a Smoked Turkey

Here are answers to some of the most common questions people have about deep frying an already smoked turkey:

How long do you fry a smoked turkey for?

Fry the smoked turkey approximately 3-4 minutes per pound to sufficiently reheat the meat and achieve ideal crispy skin. Use an instant read thermometer to check it reaches 165°F at the thickest part of the breast when done.

What type of oil works best for frying a turkey?

Peanut oil is the most popular choice for deep frying whole turkeys due to its high smoke point of 450°F. Corn, canola, vegetable, and soybean oils are also suitable options.

Is it necessary to brine a smoked turkey before frying?

Yes, brining is highly recommended even if the turkey has been smoked first. It will help ensure the meat stays incredibly moist and flavorful after the high heat of frying.

Can you reuse the oil after frying the turkey?

Yes, the oil can be reused if strained, cooled to room temperature, and stored properly in an airtight container away from light and heat. Discard if any burnt bits or odors develop.

Is a deep fried smoked turkey unhealthy?

While deep fried foods are often associated with being unhealthy, turkey is a lean protein. When using peanut oil, you get the benefits of heart healthy fats. Enjoying fried turkey in moderation can be a reasonable indulgence.

How can oil splatter be prevented when frying?

Splatter and bubbles can be minimized by fully drying the turkey, bringing the oil to temperature before adding the turkey, slowly lowering the bird into the hot oil, and maintaining proper oil temps.

Satisfy That Crispy and Juicy Turkey Craving

While deep frying an already smoked turkey does require some extra safety steps, the end result of a super moist interior and remarkably crispy skin is well worth the effort. Follow the tips above for properly preparing, brining, smoking, drying, and frying the bird.

Take the necessary precautions and soon you’ll be sinking your teeth into tender, smoky turkey meat enveloped in the most finger-licking crispy fried exterior you’ve ever tasted. A deep fried smoked turkey is sure to be the shining star and talk of your next dinner or holiday feast!