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Need your thoughts on a fully smoked then deep fried turkey.

Discussion in 'Poultry' started by rbranstner, Nov 16, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    I was reading lots of threads on smoking turkeys then deep frying them but most it seemed all of the threads I have read they aren't fully smoking/cooking the bird to say 165 then deep frying them. The birds are usually smoked for 1.5-2 hours for a smokey flavor then deep frying them to fully cook the bird. I am smoking a bunch of birds for people at work this weekend and one of the guys and I are going to experiement with a smoked then fried bird. I was planning on smoking all the birds to 165 ish then they will reheat on Thanksgiving day in the oven or roaster. Well if this guy deep fries his to reheat it how long do you think it would take? I'm thinking it won't take very long like around 5 minutes or so???? What do you think????? Usually they are cooked at around 375 for 2.5-3 minutes per lb if I remember right but if the bird is already cooked and all you are doing is heating it up then I wouldn't think it would take that long.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I think he is going to use 30 bucks of oil to crisp the skin and still serve a cold turkey.  The bird will be probably be over cooked on the outside before the inside of the turkey comes up to temp.  He would do better to place the bird in the oven, get close to serving temp and then fry to crisp the outside and add oil flavor.

  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    That would work to. That's my whole concern is how long will it take to get the internal temp of the bird up to eating level. Or we also said he could do the reverse of your suggestion by frying it then cutting it up and putting it in his roaster pan/oven and bringing it up to eating temp that way. Either way would work I'm just worried about putting it in the fryer too long and burning the crap out of it.
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    There is something about putting fried food in the oven that I don't like.  I think it will come out greasy.
  5. ak1

    ak1 Master of the Pit OTBS Member

    I'm with al on this one.

    I think it would be better to bring the bird close to temp, and then deep fry it for the crispy skin. If you do the reverse you run the risk of having the skin go soft.
  6. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I agree with Al do the reheat first then fry otherwise you risk soggy skin at least to some extent
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea I agree with you guys if he is looking for crispy skin then heating then deep frying is the way to go. But then again some people don't eat the skin in that case where you don't care about the skin he could fry it then put it in his oven/roaster to keep the temps or bring up to the temps he wants if the internal part of the meat is still a bit cool. I will let him know that if he wants crispy skin to warm it first then fry it. I can't wait to give this a try. I am debating if I should cook two birds on Thanksgiving and do one just warmed in the oven and another warmed then deep fried. HMMMMM
  8. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Personally I'd say if he doesn't want crisp skin skip the fryer all together. If the bird is already cooked to temp then its not going to spend long in the fryer and the only reason I could think of to put it in the hot oil would be to crisp the skin
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I think that I'm gonna smoke my bird this year to about 120* and then frying it to temp. I'll be taking it out of one and then into the other. But who knows and I haven't done it yet but lets see what happens.
  10. meateater

    meateater Legendary Pitmaster SMF Premier Member

    What if you cured it first? Then you could smoke it for say 6-8 hours then fry it without worrying about the 40-140 standard.
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    The issue I have is I am smoking them this Saturday and they won't reheat the birds until next Thursday. This would all be so much easier if I was just making it for myself then it would go right from the smoker into the fryer and be done. I'm confident they will come out great but I always like to do a bunch of research and hear what everyone else thinks just to make sure my plan will work. I've smoked plenty of birds just never ahead of time and then reheating them whole several days later.