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How Long ????

post #1 of 13
Thread Starter 
Ok I am going to brine a 13lb turkey for 4 days and then I want to smoke and fry it....I have fried turkeys before but it has been a long time. What are some suggestions from you guys. How long to smoke before deep frying it. what temps to smoke and to fry it in. I know I am shooting for a certain temp of the meat but what temps for the oil and smoker? thanks a lot for any opinions and I will definitely post some pics.
post #2 of 13
4 days of brining seems like kind of a long time, I like to do mine approximately 24 hours so the brine doesn't break the meat down too much.
Not arguing with the time just personal preference.

Never smoked then fried though I have been thinking about it a lot lately because smoked turkey is good, fried turkey is good, combining the two would have to be phenomenal!
Pretty sure I read on here at one point to bring it to about 140 in the smoker and then finish in the fryer to 165-180 depending on where you are probing the meat.
post #3 of 13
I would shoot for 300 in the smoker and 375 for the oil.... Jerry did 1 a while back...I didnt see the post when i looked ..But im sure he will see this and give ya info !Happy smokesbiggrin.gif
post #4 of 13
I don't know for SURE, but I think 4 days in the brine will turn the turkey to mush. 24 hours should be fine...

As far as the time smoking, since this is smoking for flavor and not finishing, I'd shoot for 2.5 hours of smoke in a 300° smoker, then immediately into the fryer...which shouldn't take more than 45 min. to finish, I'd think. Regarding the temp. of the oil, go by the manufacturer's recommendation, or try and keep it at 375° at least. My two cents...but I've never fried one. However, my dad and brother have, and I THINK I remember them telling me the texture is best if the oil is around 375.
post #5 of 13


Brining for 3 days? Go for 24 hours max. Lnger is not better. If you go for 72 hours you destroy the whole process of brining. You want the salt to open the cells of the meat to allow the liquid and sugar to hydrate the bird. Too long and you allow the salt to open and penetrate the cells. Salty bird!
post #6 of 13
Thread Starter 
Man thanks guys I thought I read some where about brining for 4 days maybe in ryteks book not sure. What you all have said makes sense tho. I think I will only brine for 1 day. Don't want to spoil turkey day by a bad turkey. icon_neutral.gif I will look for what the manufacturer says on time wise. I figured somebody here would have already done this. we shall see. thanks again for the opinions and thoughts.
post #7 of 13
If it were me I would smoke to 145' 150' then fry at the proper temp to get an internal of 165'. That shouldn't take long at all, maybe 15 minutes? I think I read a normal fry from the start is 3 min per pound.

On the brining part 12 - 24 hours should be good.

Good luck.
post #8 of 13
Thread Starter 
thanks Ron I really value your opinion along with a couple other choice people here.
post #9 of 13
I have read about a brine that went 4 daze, they cut the salt to 1/4 cup per gallon of water/liquid and used whole chunks of onion,garlic and some berry. Never tried it myself just read about it.

But if you are running the normal brine(1 cup salt/1 gallon water), then everyone has it pegged.

And remember, they call it FOWL for a reasonbiggrin.gif
post #10 of 13
Thread Starter 
It is ryteks book that says 4 days....Now I'm in a quandary
post #11 of 13
Hell, I got that book, maybe I should pay attention to where I'm readingbiggrin.gif
post #12 of 13
Unless the salt content is very low I don't think I'd brine that long either. As for temps I smoked the turkey at 275 till I reached 140 internal then dropped it into 350 degree oil until I got an internal of 170. This gave a decent smoke flavor but kinda light if you want more smoke flavor maybe smoke at 225 till you hit 140 or 145 then into the grease.
post #13 of 13
I too wouldn't brine a turkey for 4 days. You say it's in Rytak's book. Things that make you go hummmm. But everyone here doesn't think so, so yes you have a quandary for sure. I think I would go with the tried and trued way 24 hours. Now to your smoking/frying dilemma I would smoke it at a low temp to get the most smokey flavor maybe 150 like Ron said an then fry it at normal temp till it's at 165 or so in the breast.
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