Smoked vs. Fried Turkey

Smoked vs. Fried Turkey

The big debate around Thanksgiving Turkey Cooking is this question ~ Should it be smoked or fried? SCHEELS Grilling Experts Cam and Chad go head to head to settle the debate once and for all in our first ever Battle of the Birds. Whether you decide to smoke or fry your turkey this year, it’ll be a Thanksgiving meal they’ll never forget.  

12 hrs. 45 mins.
12 hrs.
45 mins.
12

Smoked versus fried turkey? Which is best for Thanksgiving dinner? 

Everyone knows what an excellent turkey tastes like, however, there’s no reason that you have to repeat the same recipe or method of preparation every year. Try switching it up this year with a fried or smoked turkey instead of the classic roasted turkey.  With so many options to cook your bird, how will you decide what to try first? Let’s check out the pros and cons. 

Pros of a fried turkey: Frying a turkey is one of the fastest ways to get your bird cooked! Plus, you can’t knock the juicy, crispy skin of a fried turkey! 

Cons: You should only fry your bird outdoors, as it is a major fire risk indoors!

Pros of a smoked turkey: Smoking your bird opens the door to endless options for flavor experimentation! It also allows you to maintain the most moist meat. 

Cons: Also must be done outside! Smoking a turkey is the most time-consuming option, but trust us, it's worth it!

Ingredients

  • 1 Turkey (23 lbs)
  • 1.5 gal hot water 
  • 4 cups apple juice 
  • 1.5 cups salt
  • 1.5 cups bourbon 
  • 2 cups brown sugar
  • 4 bay leaves
  • 3 tbsp black peppercorn
  • Traeger poultry rub 
  • Glaze: ½ cup butter and 1 tbsp sugar

Tools

Instructions

Smoked 

  1. Brine overnight in a food safe container or bag.
  2. Cook for three hours at 275
  3. Brush on the glaze mixture with 10-15 minutes left to go in your cook, this will give your turkey its final color.
  4. After adding the glaze, turn up your grill to 350 to finish it off.
  5. Pull the turkey when the internal temperature reaches 160°

Fried 

  1. Brine overnight in a food-safe container or bag.
  2. Start at 250 and work your way up to 350 for 45 minutes.
  3. Brush on the glaze mixture with 10-15 minutes left to go in your cook, this will give your turkey its final color.
  4. Pull the turkey when the internal temperature reaches.