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.
Grilling Experts Chad and Cam are back for another year of turkey cooking, but this time they are teaming up to create the ultimate smoked AND fried turkey recipe.
Our favorite turkey recipe combines intense smoky flavor with a rich and crispy fried twist, to create the best of both worlds.
Begin by gathering the proper tools. We recommend our dynamic duo, the Pit Boss Sportsman Grill and the Chard 30 QT. Outdoor Cooker Kit.
Before you can get cooking, grab the old turkey bucket and let’s get to brining. Try out the Meat Church Bird Baptism Poultry Brine with a gallon of water for the perfect blend of moist and juicy turkey.
Let it sit overnight. The next morning take the bird out and pat it dry with a paper towel. Then, add olive oil to the bird and rub it into the skin.
Evenly apply Plowboys BBQ Yardbird Rub just under the skin of the bird. Sprinkle the rub on top, coating the skin, leaving no turkey skin unseasoned.
Grilling time! Place on Pit Boss Grill at 250° and sprinkle with more Plowboys BBQ Rub. The more rub you add, the more flavor!
Once the turkey gets to 120° take it off the grill and place it into frying oil, carefully, at 375°.
Before taking it out of the oil, check the internal temperature of the bird. It is done when it reaches 160°.
But why are we taking the bird out at 160°? The bird will continue cooking to 165° outside of the oil.
Let your bird cool for a bit, then slice and serve.
Enjoy your masterpiece with family and friends, and have a Happy Thanksgiving!
- Pour 1 full packet of Meat Church Bird Baptism into your Yeti Loadout Bucket with 1 gallon of water and mix until completely dissolved.
- Drop your bird in the brine, cover and let it sit overnight.
- The next day, take the bird out and pat it dry with a paper towel.
- Add olive oil to the bird and rub it into the skin.
- Apply Plowboys BBQ Yardbird Rub just under the skin of the bird.
- Sprinkle the rub on top, coating the skin, leaving no turkey skin unseasoned.
- Place on Pit Boss Grill at 250° and sprinkle with more Plowboys BBQ Rub.
- Once the turkey gets to 120° take it off the grill.
- Place into frying oil carefully at 375°.
- Fry to an internal temperature of 160°.
- Take it out of the oil, slice, and enjoy with family and friends.