This Cajun smoke-fried turkey is bold, spicy, bright, and exciting. This turkey is a show stealer on your holiday table thanks to the homemade Cajun turkey injection, which is a far cry from traditional turkey flavors like sage and thyme.
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Smoked Then Fried Cajun Turkey
A Cajun smoked turkey breast was actually the first thing my husband and I ever smoked. I had my first taste of home-smoked meat with the assistance of my father-in-law, an old gas grill I had free of charge, and a pie tin full of wood chips. I was hooked!.
Years later, I wanted to bring back some of that nostalgia and flavor with a turkey that had the crispy skin of a fried turkey and all the flavor of a Cajun smoked turkey. And thus, smoke-fried turkey was born!.
Your breasts, thighs, and legs will be juicy and delicious thanks to the injection butter’s flavors of lemon, spicy creole seasoning, and Worcestershire sauce. After adding the smoke and deep-frying the turkey, you’ll have a delicious bird with incredible texture from the inside out.
One quick tip for this recipe: skip the seasoning. This turkey is seasoned from the inside out, so I don’t think it needs an additional dry rub. Additionally, the rub will mostly come off in the fryer. After slicing, sprinkle the turkey with some of the creole seasoning that was used in the injection if you want to add even more flavor. That little dusting of color looks and tastes great on the finished bird.
To brine or not to brine? This is a very serious question when cooking turkey. For this particular turkey recipe, I don’t believe an additional brine is necessary.
However, I do recommend purchasing a pre-brined turkey injected with a saline solution. The majority of commercial turkeys that you buy at the grocery store are already brined, and I believe that this is a fantastic option. Since the injection will be heavily flavored, I don’t want to overpower the flavor notes with additional flavor from a brine, such as my Apple Spiced Turkey Brine.
How to Safely Deep Fry a Turkey
Deep frying anything can be risky, but a whole turkey is always a challenge. Many, many fires break out each year with people trying unsuccessfully to fry their holiday turkeys. Here are some safety precautions to prevent a disastrous family dinner and a call to the fire department.
- Use a dedicated turkey fryer. Most can be picked up for around $100. The pots can accommodate both the oil and the turkey with minimal spillage because they are incredibly deep (usually 28–30 liters).
- Verify that the regulator and automatic shut-off valve on your propane are installed. This regulator is integrated into the line of many of the turkey fryer kits that are available for purchase. This safety feature can prevent an explosion.
- Don’t overfill your turkey pot with oil. Please refer to the recipe card’s step 1 for specific instructions on determining the precise amount of oil required to properly cover and fry your turkey.
- Dry your turkey before frying. To stop oil from splashing and bubbling, it is essential to remove any moisture from the turkey before frying. I pat dry using paper towels both inside and outside the cavity.
- Maintain a safe distance between your fryer and any buildings, including roofs, decks, and yards. If your oil does catch, it has the potential to spread swiftly and widely. Keep everything that could catch fire as far away from the fryer as you can.
- Wear an apron and good shoes. Hot oil, even from a deep fryer, can shoot out several feet.
Smoked Fried Turkey
FAQ
Can you smoke a turkey then deep fry it?
Can you smoke a turkey then finish it in the oven?
How do you crisp turkey skin after smoking?
What smoke point do you fry a turkey?
Can you deep fry a smoked turkey?
Wear an apron and good shoes. Hot oil can spit several feet, even from a deep fryer. If deep-frying is a bit out of your comfort zone, I highly recommend trying out these other smoked turkey recipes. They’ll all turn out delicious, juicy, and bursting with flavor.
How do you smoke a Turkey in a frying pan?
Oak, hickory, even mesquite would be a good option here if you want to taste the smoke. Pat the turkey dry on the exterior once again (it should be pretty dry) and Place directly on the smoker grates. Close the lid and smoke for 3 hours. Prepare the fryer. Fill your fryer pot with oil to the fill line you marked in step 1.
What is smoke fried turkey?
And thus, smoke-fried turkey was born! With flavors like Worcestershire sauce, lemon, and spicy creole seasoning infused into the injection butter, your breasts, thighs, and legs will be juicy and delicious. Add in the smoke, then deep fry for your cooking process and you’ve got a turkey filled with flavor and amazing texture from the inside out.
How do you smoke a turkey breast in a deep fryer?
Smoke turkey at 275 degrees until 135 degrees at the breast. The size of the turkey will greatly affect this timing. While turkey is smoking prepare deep fryer and heat oil to 350 degrees. Remove turkey from smoker and lower into the deep fryer (safely). Use all safety precautions and proper safety gear.