Thanksgiving Turkey Smoked AND Fried - Best of Both Worlds!

By HowToBBQRight · 600 min

Ingredients

Instructions

1. Remove the thawed turkey from its packaging and check the cavity and neck for giblets.
2. Put the turkey in a meat bag or large container, pour in the bottle of brine, and add 2 gallons of water to cover the bird. Refrigerate or keep in a cooler on ice for 24-48 hours.
3. Take the turkey out of the brine and let it drain. Set it on a wire rack over a sheet pan and refrigerate for 2 hours to dry the skin, patting off excess moisture with paper towel.
4. Set up a pellet grill for indirect smoking at 275°F with pecan pellets.
5. Spray or oil the skin, then season all sides with the AP seasoning.
6. Smoke the turkey breast side up until a probe in the breast reads about 150°F.
7. Set up a turkey fryer with peanut oil (or another clear frying oil) heated to 350°F.
8. Remove the turkey from the smoker and insert the frying rod or hanger through the cavity. Leave the probe in the thickest part of the breast.
9. Carefully lower the turkey breast side down into the hot oil, following the fryer's instructions closely.
10. Fry until the breast reaches 165°F, then lift the turkey out to drain. Set it breast side up on a cutting board and remove the hanger.
11. Season the skin with the King Craw Cajun seasoning and rest for 5-10 minutes before carving.

Summarized from HowToBBQRight's video. Watch it for the details.

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