Smoked & Fried Turkey Recipe
2 min read
I brined this 12lb hen, 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 new oil, I gave it shake of my cajun seasoning….
This turkey can our with an excellent crunchy, crispy pores and skin on the skin and a few critically juicy and calmly smoked meat on the within!
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.
- Take away thawed turkey from packaging you should definitely test the cavity and neck space for giblets.
- Place the turkey in Meat Bag or massive container and pour within the bottle of Hen Brine. Add 2 gallons of water (sufficient to utterly submerge the hen) and place within the fridge or in a cooler on ice for 24-48 hours.
- 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)
- Put together pellet grill for oblique smoking at 275°F utilizing pecan pellets.
- Spray the pores and skin with the cooking spray – or one other oil – and season with AP seasoning on all sides.
- Place the turkey within the smoker breast facet up till an inner meat probe hits about 150° F.
- Arrange a turkey fryer for deep frying at 350°F utilizing peanut oil for greatest taste. Any clear frying oil will work.
- Take away the turkey from the smoker and insert the turkey frying rod/hanger by the cavity.
- Depart the meat probe inserted within the thickest a part of the breast to watch inner temperature whereas frying.
- Fastidiously decrease the turkey breast facet down into the new oil. Use excessive warning and observe the turkey fryer instructions rigorously.
- When the inner temperature reaches 165°F within the breast, rigorously take away the turkey from the new oil permitting it to empty. Place the turkey instantly on a slicing board breast facet up and take away the turkey frying rod/hanger.
- Season the outer pores and skin with King Craw Cajun Seasoning and let the hen relaxation for 5-10 minutes earlier than carving.
Malcom Reed
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