Malcom Reed’s Thanksgiving Smoked Fried Turkey
- 1 Whole Turkey 12lbs
- 1 bottle Malcom’s Bird Brine
- 2 gallons Water
- 1 can Vegetable Cooking Spray (or your favorite oil)
- 2 Tablespoons Killer Hogs AP Seasoning
- 2 Tablespoons Malcom’s King Craw Seasoning
Equipment & Fuel
- Royal Oak® 100% Charcoal Pellets
- Pellet Grill
- Turkey Fryer
- Remove thawed turkey from the packaging be sure to check the cavity and neck area for giblets.
- 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.
- 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 a paper towel)
- Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
- Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
- Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
- Set up a turkey fryer for deep frying at 350°F using peanut oil for the best flavor. Any clear frying oil will work.
- Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
- Leave the meat probe inserted in the thickest part of the breast to monitor the internal temperature while frying.
- Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
- 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.
- Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.