I did a Smoked Fried Turkey – or Smo Fried Turkey. Initially I brined a whole turkey, smoked it with pecan wood half the method, and after that deep fried it in peanut oil for the last action to get a juicy, smoked turkey with a crispy turkey skin.
#smokedfriedturkey #smofriedturkey #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
– Meat Bags
– Malcom's Bird Salt water
– Killer Hogs AP Seasoning
– Thermoworks DOT
– Malcom's King Craw Cajun Flavoring
Smoked and Fried Turkey Recipe
Components:
– 1 Whole Turkey 12lbs
– 1 bottle Malcom's Bird Salt water
– 2 gallons Water
– 1 can Veggie Cooking Spray (or your favorite oil).
– 2 Tablespoons Killer Hogs AP Seasoning.
– 2 Tablespoons Malcom's King Craw Spices.
Directions:.
1. Get rid of thawed turkey from product packaging be sure to examine the cavity and neck location for giblets.
2. Location the turkey in Meat Bag or large container and gather the bottle of Bird Brine. Include 2 gallons of water (enough to totally immerse the bird) and location in the refrigerator or in a cooler on ice for 24-48 hours.
3. Get rid of turkey from brine and permit to drain pipes. Place on a wire rack over a sheet pan and place in the fridge for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel).
4. Prepare pellet grill for indirect cigarette smoking at 275 ° F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Location the turkey in the smoker breast side up until an internal meat probe strikes about 150 ° F.
7. Establish a turkey fryer for deep frying at 350 ° F utilizing peanut oil for best taste. Any clear frying oil will work.
8. Remove the turkey from the smoker and place the turkey frying rod/hanger through the cavity. 9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature level while frying.
10. Thoroughly lower the turkey breast side down into the hot oil. Usage extreme caution and follow the turkey fryer instructions carefully.
11. When the internal temperature level reaches 165 ° F in the breast, carefully get rid of the turkey from the hot oil enabling it to drain. Location the turkey right away on a cutting board breast side up and get rid of the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before sculpting.
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Boom! I will be doing this for Thanksgiving! Thank you Malcom!!!
Malcom–great job as always! Still laughing, though…”Whew–safety Croc ain’t working!” 😂
Malcom, you take BBQ to the limit! I’ve done the brine and the smoke but never have I thought about a deep fry as a finish . I can’t stop thinking about this. I’m going to have to try it. I just don’t think my wife will trust me with a turkey, I might try a chicken first. Thank you Malcom , you’re the man!
I did a couple chickens on the smoker two weeks ago for practice. My wife picked up a Turkey for me to smoke this Sunday to perfect. Now he adds a deep fryer to finish the turkey off and I am back and square one.
@Gary Williams Lol, I know what you mean! The deep fry finish for such a short time and the extra amount of work to achieve that perfection has my brain in a knot. I guess I’m going to drink more beer till I can convince myself that level of BBQ perfection comes with a price.
@Robalo 2660 I am struggling to justify the added cost just to make the skin a little more crispy. I can add a couple of logs to bump up the heat in my smoker for the last hour and get great skin.
The Battle for the Soul of Thanksgiving (Smoked vs Deep-Fried) has just reached its only logical armistice…
As a northerner, I feel I missed out big time 😢 we only baked ours….
There are people as we speak… waiting on turkey friers from amazon..
You never disappoint! And I wouldn’t compare your food to any fast food place! When I bbq I use a lot of your recipes thank you!
I bow to you sir, what an amazing idea! To top it off, I had no idea you could use the probe in the hot oil!!! THANK YOU!
A smoked, deep fried turkey video to start November solidifies why Malcom is that dude! His own ab libs during the cooking is hilarious too! 😂😂
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Been doing this for years, i usually smoke to about 120 and then to oil. Gives a crispier skin. I usually brine and do a Tony C’s Cajun injection before hand. The family goes nuts over it.
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I eat out
Same
WOW!!! Absolutely amazing and I cannot wait to try this one.
Endeavor to Send me a direct message here I’ll coach you on somewhat Strategies📊.
“Safety crocs ain’t workin’!” OMG!!! The funniest thing on YouTube this year. That’s was classic. Malcolm…you need to come to the SF Bay Area (Fremont, CA) for an in person demo. You rawk! Continued good health and success.
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Legend says that there are supposed to be blooper reels…. but he never messes up…
#<
OMG 😳 I legit JUST typed in the yt search engine 3 days ago: “smoked and fried meats” and of ALL ppl I get to watch one of my fave YouTubers shed light on this for me!!! 🙌🏽 You don’t even know how geeked I am! Tfs!!!
*Pulls out pen and pad
Endeavor to Send me a direct message here I’ll coach you on somewhat Strategies📊…
100% my idol when it come to cooking. You have showed me how to make my bbq alot better! Thank you for all the tips!!!
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I was never able to accept turkey meat even though I tried it many times to normalize myself but never worked, I can see myself giving it a chance with your method, it seems like a game changer but hey how about doing the same exact process to a half slab of beef brisket? I will be the first one in the line. Thank you sir for another great video, big fan of your work from Montgomery Texas
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I did this the last 2 years. My favorite part of chicken and turkey is the crispy skin and I got sick of my holiday turkeys having soggy skin. My family now asks if I’m doing it again this year, they loved it!
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This right here is some next level turkey. Never thought to smoke it and then fry it. I think this is a game changer.
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I have thought about doing this for years but always too scared I’d mess up the bird and end up just deep frying instead. Thanks Malcom, I think this will be the year.
I’m so hungry now. That looks so good.
I’ll definitely be doing this for Thanksgiving.
Hey Malcom just listened to your podcast on the smoked deep fried turkey. We do something similar where we boil the turkey(or chicken) in crab boil let it marinate and then dry off before flash frying it.
Malcom this is an awesome video! My plan is to brine, smoked, and deep fry a turkey breast this years. I may add some turkey legs as well but I don’t want to do a whole turkey. Thank you for the great videos you always post!