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Sunday, February 25, 2024
HomeBarbecueSmoked & Fried Turkey Recipe

Smoked & Fried Turkey Recipe


I brined this 12lb chicken, then smoked it on a pellet grill till it hit round 150° inner, then I dropped it in 350° peanut oil till the breast was 165° within the breast. And as quickly because it got here out of the recent oil, I gave it a great shake of my cajun seasoning….

This turkey can our with an excellent crunchy, crispy pores and skin on the surface and a few critically juicy and calmly smoked meat on the within!

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Description

Smoked Fried Turkey – entire turkey brined and smoked with pecan wooden,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey pores and skin.  



  1. Take away thawed turkey from packaging you should definitely examine the cavity and neck space for giblets.
  2. Place the turkey in Meat Bag or giant container and pour within the bottle of Chook Brine. Add 2 gallons of water (sufficient to utterly submerge the chicken) and place within the fridge or in a cooler on ice for 24-48 hours.
  3. Take away turkey from brine and permit to empty. Place on a wire rack over a sheet pan and place within the fridge for two hours to dry the pores and skin. (It helps to pat the surplus moisture off the pores and skin with paper towel)
  4. Put together pellet grill for oblique smoking at 275°F utilizing pecan pellets.
  5. Spray the pores and skin with the cooking spray – or one other oil – and season with AP seasoning on all sides.
  6. Place the turkey within the smoker breast aspect up till an inner meat probe hits about 150° F.
  7. Arrange a turkey fryer for deep frying at 350°F utilizing peanut oil for greatest taste. Any clear frying oil will work.
  8. Take away the turkey from the smoker and insert the turkey frying rod/hanger by the cavity.
  9. Depart the meat probe inserted within the thickest a part of the breast to observe inner temperature whereas frying.
  10. Fastidiously decrease the turkey breast aspect down into the recent oil. Use excessive warning and comply with the turkey fryer instructions rigorously.
  11. When the inner temperature reaches 165°F within the breast, rigorously take away the turkey from the recent oil permitting it to empty. Place the turkey instantly on a chopping board breast aspect up and take away the turkey frying rod/hanger.
  12. Season the outer pores and skin with King Craw Cajun Seasoning and let the chicken relaxation for 5-10 minutes earlier than carving.

Malcom Reed

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