Smoked & Fried Turkey Recipe

Smoked Fried Turkey

I brined this 12lb bird, then smoked it on a pellet grill until it hit around 150° internal, then I dropped it in 350° peanut oil until the breast was 165° in the breast. And as soon as it came out of the hot oil, I gave it a good shake of my cajun seasoning….

This turkey can our with a super crunchy, crispy skin on the outside and some seriously juicy and lightly smoked meat on the inside!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked & Fried Turkey Recipe


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



  1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
  2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
  3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator 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 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. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
  7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
  8. Remove the turkey from the smoker and insert 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 while frying.
  10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
  11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove 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 carving.

Malcom Reed
Connect on Facebook
Follow me on TikTok
Subscribe to my YouTube Channel
Follow me on Instagram

Buy Killer Hogs Products Here

Have a Question About This Recipe?

Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.