Smo Fried Turkey. Or is it Smoke Fried Turkey or Smokafried Turkey? Whatever you call it, this is gonna be delicious. I thought if smoking meats is my thing, but fried turkeys are my favorite way to prepare turkey, why not combine the two methods to make the best turkey ever?
Meat Church How To YouTube Video: https://youtu.be/085SXag_gqw
- 1 12-15 lb turkey
- Meat Church Holy Voodoo Rub (sub Honey Hog, Gospel, Holy Gospel or Honey Bacon)
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry Brine
Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry.
Prepare your smoker
Prepare your smoker at 250. I used hickory wood in the video above but pecan would also be a good choice for this cook.
Prepare your fryer
Prepare fryer with peanut oil at a temperature of 350 degrees F.
Prepare the turkey
Season the turkey all over with our Holy Voodoo seasoning. No binder is requred but olive oil would be a good choice should you choose to brine. Allow the seasoning to adhere for 15 - 30 minutes.
Cook the turkey
Place the turkey in the smoker. You are smoking it until 125 degrees in the breast. This will take approximately 2 hours for a 15 lbs turkey at 250.
Prepare your cooking oil at 350 in the last 30 minutes of the smoke. Remove from the smoker.
Drop the "smoked" turkey into the 350 degree oil.
Fry until you reach 160 in the deepest part of the breast.The fry will take approximately 1 - 1/2 mins per lb at 350. This part of the cook will take approximately 20 minutes on a 15 lb turkey. Use an instant read thermometer to verify. Also, the dark meat will be a higher temperature and that is ok. The turkey will continue to carryover cook to 165.
Let the turkey rest 20 minutes. Carve and serve!