Once in a generation does a cultural icon transcend all nations and borders. The Office. Sliced Bread. The Smoke Fried Turkey. People on the internet have even said, “The Pilgrims at Plymouth Rock longed for the 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.
As for me, the main reason I can’t do it is that I don’t have an extra fridge big enough to dry brine a big bird in. 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 wet brine is meant to help season the meat more deeply and break down the proteins at the 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 are coming up, which means it’s time to start thinking about how you’ll prepare the star of the table – the turkey! This year, take your turkey to new heights of flavor with an untraditional technique – smoking the bird first, then frying it for an unbeatable pairing of smoky and crispy. With this method, you get the best of both worlds, and your guests will be amazed.
Smoking the turkey first infuses it with delicious smoky flavor and keeps the meat incredibly moist. Then quick-frying seals in the juices and gives you the ultimate crispy, crunchy skin that fried turkey is known for. It sounds like a hassle, but it’s surprisingly easy. This recipe walks through the simple process step-by-step so you can wow the crowd at your next holiday feast.
Benefits of Smoked Fried Turkey
Combining smoking and frying may sound unconventional but it offers great advantages
-
Maximum moisture: Smoking cooks gently, while frying seals in juices. This keeps the meat incredibly tender and juicy.
-
Intense flavor: The smoke infuses the meat with savory flavor, while frying provides rich brown flavors.
-
Crispiness: A quick fry gives the skin an unbeatable crackly crunch.
-
Cooks fast: Since the turkey is partially cooked from smoking, frying time is reduced.
-
Fewer leftovers The irresistible flavor and texture means the turkey gets devoured fast
Step-By-Step Instructions
With basic equipment and some simple steps, you can make this show-stopping turkey:
Prep the Turkey
-
Thaw turkey completely before brining. Remove giblets and neck.
-
Make a basic brine of salt, brown sugar and spices. Submerge turkey and brine overnight.
-
Pat turkey dry. Apply a basic poultry seasoning. Let sit 30 minutes.
Hot Smoke the Turkey
-
Set up smoker or grill for hot smoking at 300°F using wood chunks.
-
Smoke turkey for about 2 hours until breast reaches 140°F.
-
Rest for 30 minutes. Turkey can hold for 2 hours.
Fry the Turkey
-
Heat peanut oil in turkey fryer or pot to 350°F.
-
Carefully lower smoked turkey into hot oil. Fry for about 3-5 minutes per pound.
-
Fry until breast reaches 165°F. Thighs will be higher.
-
Let rest 20 minutes before carving.
Tips for Success
Follow these tips for perfect smoked fried turkey:
-
Choose a smaller turkey, no more than 15 pounds. Larger birds are hard to safely fry.
-
Hot smoke at 300°F. Lower temp smoking takes too long before frying.
-
Use a thermometer! This ensures proper smoking and frying.
-
Resting after smoking allows heat to evenly distribute.
-
Carefully lower turkey into hot oil to prevent splattering.
-
Have thick heavy gloves ready for moving hot turkey after frying.
Make It a Smoking and Frying Extravaganza
While you have the equipment fired up, take advantage and fry up some delicious side dishes:
-
Smoked wings: Toss in sauce for appetizers
-
Fried turkey legs: Brine and smoke before frying
-
Fried vegetables: Fry up potatoes, carrots, onions, etc.
-
Fried desserts: Try fried apple pies, doughnuts or cheesecake bites
With both your smoker and fryer going, you can create an entire smoked and fried feast! Your holiday guests will be begging for your recipes.
Enjoy Moist and Tender Smoked Fried Turkey
While traditional roasted turkey is great, switching things up with smoked fried turkey makes for an unforgettable centerpiece. The combination of smoking and frying keeps the meat incredibly flavorful, moist and juicy with crispy skin everyone will crave. Break out your smoker and turkey fryer this holiday season to wow your guests with this clever technique!
Why you’ll love this Smoke Fried Turkey
With a tasty wet brine and tasty cajun seasoning in every juicy bite, this recipe is the perfect way to start the holiday season. The most flavorful turkey meat is made by deep-frying it, and people will still be talking about it at Christmas.
Another benefit is that frying a turkey takes less time than roasting it, which can take 3–4 hours. This recipe only needs 2 hours to cook. That’s right, this easy recipe is perfect for people who are cooking the turkey for Thanksgiving.
It’s simple, easy to follow, and won’t leave you with a Christmas Vacation disaster. Everyone has to eat that charred, lifeless turkey, even though it hurts, because they don’t want to break a tooth.
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.
- To keep the meat juicy, put turkey on a baking dish and add chicken broth.
- Put foil over the dish and bake for 20 to 30 minutes, or until the meat is warm.
Smoked Fried Turkey
FAQ
Can you smoke then fry a turkey?
Can you fry an already smoked turkey?
How do you crisp turkey skin after smoking?
Can you stuff a turkey and then deep fry it?
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.
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.
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 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.
How do you deep fry a Turkey?
Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
How do you cook a Turkey in a frying pot?
Place the turkey in a large bag and set the bag in your frying pot. Fill the pot with water to where it just covers the turkey. Remove the turkey from the bag and place it on a flat roasting rack above a cookie sheet to catch any drippings. Mark the fill line in your pot where the water hits.