Smoked & Fried Turkey Recipe

Let’s talk turkey. SCHEELS Grilling Experts Chad and Cam are back in the turkey lab, but with a fresh twist... They are teaming up to both smoke AND fry up a turkey for the big Thanksgiving feast.

Ingredients

• 13lb Turkey
• Meat Church Bird Baptism Poultry Brine
• Plowboys BBQ Yardbird Rub
• Butler’s Pantry Original Frying Oil

Tools

• RECTEQ X-Fire Pro 825
• Chard 30 QT. Outdoor Cooker Kit
• Yeti Loadout Bucket
• Drip EZ BBQ Prep Tub

Instructions

1. Pour 1 full packet of Meat Church Bird Baptism into your Yeti Loadout Bucket with 1 gallon of water and mix until completely dissolved.
2. Drop your bird in the brine, cover and let it sit overnight.
3. The next day, take the bird out and pat it dry with a paper towel.
4. Add olive oil to the bird and rub it into the skin.
5. Apply Plowboys BBQ Yardbird Rub just under the skin of the bird.
6. Sprinkle the rub on top, coating the skin, leaving no turkey skin unseasoned.
7. Place on RECTEQ at 250° and sprinkle with more Plowboys BBQ Rub.
8. Once the turkey gets to 120° take it off the grill.
9. Place into frying oil carefully at 375°.
10. Fry to an internal temperature of 160°.
11. Take it out of the oil, slice, and enjoy with family and friends.