Name: Texas-Style Smoked Fried Turkey
Prep time: 24 h
Cook time: 4 h 20 min
Total time: 28 h 50 min
Ingredients: 18-20lbs Whole Turkey, neck and giblets removed; Peanut, Canola, Soybean Oil, for frying; 1 gallon Water; 1⁄4 cup Vinegar; 1 tablespoon Pickling Spices; 1 teaspoon Allspice; 1 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Celery Salt; 1 1⁄2 cups Kosher Salt; 1⁄4 cup Brown Sugar; 1 tablespoon Maple Extract; 1 teaspoon Paprika Powder; 1 teaspoon Chili Powder; 8 tablespoons Unsalted butter; 1 tablespoon Paprika powder; 1 tablespoon Chili Powder; 1 tablespoon Worcestershire sauce; 1 tablespoon Onion Powder; 1 tablespoon Garlic Powder; 1 pc Lemon (juiced); 2 teaspoons Tabasco Sauce; ½ cup Chicken Stock; ½ cup Apple Cider Vinegar; ½ cup Water; 1 teaspoon Celery Salt; ½ teaspoon Salt; ½ teaspoon Black Pepper; ½ cup Butter

Discover > Texas Recipes > Texas-Style Smoked Fried Turkey Recipe

Texas-style smoked fried turkey (What wine goes well with turkey?) is a holiday favorite in my family. My dad always made it for Thanksgiving, and we would beg him to make it for Christmas too. The key to the Texas-style smoked fried turkey is the homemade turkey injection. It's a blend of spices like paprika, cumin, garlic, and chili powder that gives the turkey a bold, spicy flavor. The injection also helps to keep the turkey moist, so it's perfect for smoking. Then deep fry, and you've got a turkey filled with flavor and unique texture from the inside out.

This Texas-Style smoke-fried turkey will surely be a hit at your next holiday gathering. Not only will your guests be impressed with the flavor of the turkey, but they'll also be amazed at your culinary skills. Texas-style smoked fried turkey is a delicious alternative to traditional holiday turkey flavors. So give it a try at your next holiday gathering!

I highly recommend purchasing paprika, cumin, garlic, and chili powder online for a convenient shopping experience!

Smoked Fried Turkey

This recipe is for you if you're looking for a juicier, more flavorful Thanksgiving turkey. With a flavorful injection of butter made with Worcestershire sauce, lemon, and spices, your bird will be juicy and delicious. In addition, the mixture of smoking and deep frying gives the turkey a unique flavor and texture inside and out.

An important tip when making this recipe is to skip the dry rub. The bird is seasoned from the inside out, so it doesn't need an additional dry rub. Additionally, the rub will mostly come off in the fryer. When adding additional flavor, sprinkle the turkey with some of the seasoning used in the injection after slicing. That splash of spice looks and tastes great on the finished turkey.

Buy farm-fresh turkey from local family farms and ranches in Texas. Find one in your area through the TexasRealFood Promptuary.

Don’t Forget the Brine.

One of the keys to a delicious smoked turkey is a good brine. A brine helps to keep the turkey moist, and it also adds flavor. For a Texas-style smoked turkey, combine spices in a pot and boil. Let cool. Rinse turkey, pat dry, and brine overnight, completely submerged in the brine. The next day, remove the turkey from the brine and rinse well.

Next time you're planning a big meal for your family, go ahead and brine your meat for that added tenderness, juiciness and flavor. Before you give it a try, learn about The Facts Behind Brining.

Smoking the Turkey:

When it comes to smoked fried turkey, preparation is crucial. The night before you smoke your turkey, inject it with a homemade texas style spiced marinade. Then coat it with oil and season it liberally with Cajun seasoning. Next, wrap the turkey tightly in plastic wrap and sit in the fridge overnight. The next day, remove the turkey from the refrigerator and let it come to room temperature while you're getting the smoker ready.

Following the manufacturer's directions, bring the smoker up to 240 degrees. I like pecan or hickory for this recipe. When the smoker is ready, place your turkey on the rack and cook for about 3-4 hours. Then remove from the smoker and prepare to deep-fry.

For those new to the world of barbecuing, smoking meat can be a tad overwhelming at first. Here are some tips for Preparing Your Smoker For Its First Use.

Deep-Frying the Turkey:

Smoked fried turkey is a delicious way to change up your holiday menu. While it takes some extra effort to prepare, the result is worth it.

Once the turkey is smoke-cooked to your liking, remove it from the heat and let it cool for 30 minutes.

Next, heat your cooking oil to 350 F and carefully lower the turkey into the hot oil. Fry the turkey until the internal temperature of the breast meat reaches 160 F. The dark meat will be at a higher temperature, which is ok.

Always check with an instant-read thermometer to verify. The fry will take approximately 1 - 1/2 mins per lb at 350 F. This part of the cook will take about 20 minutes on a 15 lb turkey. Once the turkey is cooked, remove it from the oil and let it rest for 10-15 minutes before carving and serving. Enjoy!

A perfectly roasted and juicy turkey at the center of the table is one of the best things about Thanksgiving. Get Your Thanksgiving Turkey From These Texan Farms!

Tips on How to Safely Deep Fry Your Turkey:

Use a dedicated turkey fryer. These fryers can hold the turkey and the oil without too much risk of spillover.
Use a propane with a regulator and an automatic shut-off valve. This safety feature prevents explosions.
Don't overfill your turkey pot with oil. Measure how much oil to put in your deep fryer before cooking the turkey.
Dry your turkey before frying. This is a crucial step in preventing oil from splashing and bubbling.
Keep your fryer set up far away from any house, roof, deck, or yard.
Wear an apron and closed shoes. Hot oil can splatter while cooking.

If you're looking for a turkey fryer, buying it online is your best bet!

Yield: 8

Author: Mariano Clement Gupana