![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/smoke-fried-turkey-1-576x1024.jpg\")
<\/div>\nIf you\u2019ve ever had trouble deciding between smoking or frying your holiday turkey, why not do both? Smoke-Fried Turkey gives you the best of both worlds: the rich, smoky depth of low-and-slow cooking and the crispy skin that only comes from deep-frying.<\/p>\n
\ud83d\udcaa Why Smoke Fried Turkey is Awesome<\/h2>\n
This recipe is all about combining those flavors and textures into one unforgettable bird \u2014 smoky, juicy, and golden crisp. Once you try it, you\u2019ll see why Smoke-Fried Turkey is becoming the new holiday tradition for BBQ lovers everywhere.<\/p>\n
\ud83e\udd52 Step 1: Brine the Bird<\/strong><\/h2>\nA good turkey starts with a great brine. You can use your favorite brine recipe, but one of my go-tos is pickle juice<\/strong> \u2014 yes, really! The acidity and salt help tenderize the meat while adding subtle tang and flavor. Make sure to look for clean ingredient pickle juice that doesn\u2019t use polysorbate 80, a common food additive that has been shown to cause colon cancer in mice. If you want to make your own pickle juice, check out my pickle juice brine recipe here. Luckily, these days many brands sell pickle juice as a standalone, making pickle juice brining a breeze! Or do what I do: save up that leftover pickle juice in your fridge for brining and recipes. Pickle juice has so much flavor!<\/p>\n![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/pickle-juice-1024x768.jpg\")
<\/figure>\nHow to do it:<\/strong><\/h2>\n\n- Before cooking, pat the turkey completely dry to avoid dangerous splatter when frying.<\/li>\n
- Submerge your thawed turkey in pickle juice (or a half pickle juice\/half water mix). Note: when cooking turkey, give yourself at least a few days to defrost in your fridge!\u00a0<\/li>\n
- Let it brine overnight in the fridge. If your turkey won\u2019t fit in the refrigerator, you can fill a cooler with pickle juice and add ziplock freezer bags full of ice to keep the turkey at 40 degrees Fahrenheit (4 degrees Celsius) or below.<\/li>\n<\/ul>\n
\ud83d\udc89Step 2: Inject for Flavor<\/strong><\/h2>\nNext, we\u2019re adding flavor from the inside out. Use melted butter as your base \u2014 I love a mix of of my Sunshine State of Mind<\/a> Butter<\/strong> for brightness, or Cajun butter<\/strong> for a little kick. If you want to try my highly addictive all purpose craft BBQ Rub, use promo code TURKEY! <\/a>For $1.00 of my rub. It compliments all proteins, veggies, fruit AND even doubles as a cocktail rimmer!\u00a0<\/p>\nYou will need a good injector<\/a> for this step. Here is the one I use<\/a>. This injector is great for all kinds of bbq: chicken, turkey, pork. I like to inject chicken with pickle juice for extra flavor for quick weeknight grilling sessions. This injector will get lots of use!\u00a0<\/p>\nInject<\/strong> the butter mixture all over \u2014 the breast, legs, and especially the thick parts where flavor tends to hide. Then, season the outside with your favorite BBQ rub to build another layer of flavor and help develop that beautiful crust.<\/p>\n![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/5A54205F-5838-444F-9C22-45C336E6A44C-2-1024x1024.jpg\")
<\/figure>\n\ud83d\udca8 Step 3: Smoke for Flavor<\/strong><\/h2>\nTime to build that smoky foundation!<\/p>\n
Set up your smoker or charcoal grill<\/strong> for indirect heat at 250\u00b0F<\/strong>. Add your favorite wood \u2014 I like bourbon barrel chips <\/strong>for a deep, rich flavor that pairs beautifully with turkey.<\/p>\nSmoke the turkey<\/strong> for about 1 hour<\/strong>. The goal here isn\u2019t to thoroughly cook the bird \u2014 just to infuse it with that irresistible smoke flavor and start rendering some fat under the skin.<\/p>\nOnce you\u2019ve got that perfect smoky color and aroma, it\u2019s time to bring on the fryer.<\/p>\n![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/Screenshot-2025-11-11-at-5.28.00-PM-797x1024.jpg\")
<\/figure>\n\ud83d\udd25 Step 4: Fry for the Finish<\/strong><\/h2>\nNow we\u2019re turning up the heat \u2014 literally.<\/p>\n
Heat your oil<\/strong> (peanut oil works best for its high smoke point and clean flavor) to 350\u00b0F<\/strong>.<\/p>\nBefore you lower the turkey into the fryer:<\/p>\n
\n- Double-check that your turkey is completely thawed and dry<\/strong>. Any moisture or ice can cause oil to splatter or overflow \u2014 and that\u2019s how accidents happen.<\/li>\n
- Lower the turkey slowly and carefully.<\/li>\n<\/ul>\n
Fry until the breast reaches an internal temperature of<\/strong> 165\u00b0F <\/strong>as measured by your Thermapen<\/strong><\/a>. Since your bird has already spent time in the smoker, it won\u2019t take as long as a raw turkey. Use a reliable meat thermometer and keep a close eye on the process.<\/p>\nWhen it\u2019s done, lift the turkey out carefully, let it drain, and rest for at least 20\u201330 minutes<\/strong> before carving.<\/p>\nTurkey fryer recommendation: I used the Loco Turkey Fryer. This turkey fryer<\/a> is almost identical to the one I used and includes all the accessories, even an injector!\u00a0<\/p>\n![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/IMG_6326-633x1024.jpg\")
<\/figure>\n\ud83e\uddefStep 5: Safety First<\/strong>
Deep frying a turkey is no joke \u2014 so here are a few non-negotiable safety reminders:<\/h2>\nNever walk away from a fryer while it\u2019s running.<\/p>\n
<\/figure>\nHow to do it:<\/strong><\/h2>\n\n- Before cooking, pat the turkey completely dry to avoid dangerous splatter when frying.<\/li>\n
- Submerge your thawed turkey in pickle juice (or a half pickle juice\/half water mix). Note: when cooking turkey, give yourself at least a few days to defrost in your fridge!\u00a0<\/li>\n
- Let it brine overnight in the fridge. If your turkey won\u2019t fit in the refrigerator, you can fill a cooler with pickle juice and add ziplock freezer bags full of ice to keep the turkey at 40 degrees Fahrenheit (4 degrees Celsius) or below.<\/li>\n<\/ul>\n
\ud83d\udc89Step 2: Inject for Flavor<\/strong><\/h2>\nNext, we\u2019re adding flavor from the inside out. Use melted butter as your base \u2014 I love a mix of of my Sunshine State of Mind<\/a> Butter<\/strong> for brightness, or Cajun butter<\/strong> for a little kick. If you want to try my highly addictive all purpose craft BBQ Rub, use promo code TURKEY! <\/a>For $1.00 of my rub. It compliments all proteins, veggies, fruit AND even doubles as a cocktail rimmer!\u00a0<\/p>\nYou will need a good injector<\/a> for this step. Here is the one I use<\/a>. This injector is great for all kinds of bbq: chicken, turkey, pork. I like to inject chicken with pickle juice for extra flavor for quick weeknight grilling sessions. This injector will get lots of use!\u00a0<\/p>\nInject<\/strong> the butter mixture all over \u2014 the breast, legs, and especially the thick parts where flavor tends to hide. Then, season the outside with your favorite BBQ rub to build another layer of flavor and help develop that beautiful crust.<\/p>\n<\/figure>\n\ud83d\udca8 Step 3: Smoke for Flavor<\/strong><\/h2>\nTime to build that smoky foundation!<\/p>\n
Set up your smoker or charcoal grill<\/strong> for indirect heat at 250\u00b0F<\/strong>. Add your favorite wood \u2014 I like bourbon barrel chips <\/strong>for a deep, rich flavor that pairs beautifully with turkey.<\/p>\nSmoke the turkey<\/strong> for about 1 hour<\/strong>. The goal here isn\u2019t to thoroughly cook the bird \u2014 just to infuse it with that irresistible smoke flavor and start rendering some fat under the skin.<\/p>\nOnce you\u2019ve got that perfect smoky color and aroma, it\u2019s time to bring on the fryer.<\/p>\n<\/figure>\n\ud83d\udd25 Step 4: Fry for the Finish<\/strong><\/h2>\nNow we\u2019re turning up the heat \u2014 literally.<\/p>\n
Heat your oil<\/strong> (peanut oil works best for its high smoke point and clean flavor) to 350\u00b0F<\/strong>.<\/p>\nBefore you lower the turkey into the fryer:<\/p>\n
\n- Double-check that your turkey is completely thawed and dry<\/strong>. Any moisture or ice can cause oil to splatter or overflow \u2014 and that\u2019s how accidents happen.<\/li>\n
- Lower the turkey slowly and carefully.<\/li>\n<\/ul>\n
Fry until the breast reaches an internal temperature of<\/strong> 165\u00b0F <\/strong>as measured by your Thermapen<\/strong><\/a>. Since your bird has already spent time in the smoker, it won\u2019t take as long as a raw turkey. Use a reliable meat thermometer and keep a close eye on the process.<\/p>\nWhen it\u2019s done, lift the turkey out carefully, let it drain, and rest for at least 20\u201330 minutes<\/strong> before carving.<\/p>\nTurkey fryer recommendation: I used the Loco Turkey Fryer. This turkey fryer<\/a> is almost identical to the one I used and includes all the accessories, even an injector!\u00a0<\/p>\n<\/figure>\n\ud83e\uddefStep 5: Safety First<\/strong>
Deep frying a turkey is no joke \u2014 so here are a few non-negotiable safety reminders:<\/h2>\nNever walk away from a fryer while it\u2019s running.<\/p>\n
\ud83d\udc89Step 2: Inject for Flavor<\/strong><\/h2>\nNext, we\u2019re adding flavor from the inside out. Use melted butter as your base \u2014 I love a mix of of my Sunshine State of Mind<\/a> Butter<\/strong> for brightness, or Cajun butter<\/strong> for a little kick. If you want to try my highly addictive all purpose craft BBQ Rub, use promo code TURKEY! <\/a>For $1.00 of my rub. It compliments all proteins, veggies, fruit AND even doubles as a cocktail rimmer!\u00a0<\/p>\nYou will need a good injector<\/a> for this step. Here is the one I use<\/a>. This injector is great for all kinds of bbq: chicken, turkey, pork. I like to inject chicken with pickle juice for extra flavor for quick weeknight grilling sessions. This injector will get lots of use!\u00a0<\/p>\nInject<\/strong> the butter mixture all over \u2014 the breast, legs, and especially the thick parts where flavor tends to hide. Then, season the outside with your favorite BBQ rub to build another layer of flavor and help develop that beautiful crust.<\/p>\n<\/figure>\n\ud83d\udca8 Step 3: Smoke for Flavor<\/strong><\/h2>\nTime to build that smoky foundation!<\/p>\n
Set up your smoker or charcoal grill<\/strong> for indirect heat at 250\u00b0F<\/strong>. Add your favorite wood \u2014 I like bourbon barrel chips <\/strong>for a deep, rich flavor that pairs beautifully with turkey.<\/p>\nSmoke the turkey<\/strong> for about 1 hour<\/strong>. The goal here isn\u2019t to thoroughly cook the bird \u2014 just to infuse it with that irresistible smoke flavor and start rendering some fat under the skin.<\/p>\nOnce you\u2019ve got that perfect smoky color and aroma, it\u2019s time to bring on the fryer.<\/p>\n<\/figure>\n\ud83d\udd25 Step 4: Fry for the Finish<\/strong><\/h2>\nNow we\u2019re turning up the heat \u2014 literally.<\/p>\n
Heat your oil<\/strong> (peanut oil works best for its high smoke point and clean flavor) to 350\u00b0F<\/strong>.<\/p>\nBefore you lower the turkey into the fryer:<\/p>\n
\n- Double-check that your turkey is completely thawed and dry<\/strong>. Any moisture or ice can cause oil to splatter or overflow \u2014 and that\u2019s how accidents happen.<\/li>\n
- Lower the turkey slowly and carefully.<\/li>\n<\/ul>\n
Fry until the breast reaches an internal temperature of<\/strong> 165\u00b0F <\/strong>as measured by your Thermapen<\/strong><\/a>. Since your bird has already spent time in the smoker, it won\u2019t take as long as a raw turkey. Use a reliable meat thermometer and keep a close eye on the process.<\/p>\nWhen it\u2019s done, lift the turkey out carefully, let it drain, and rest for at least 20\u201330 minutes<\/strong> before carving.<\/p>\nTurkey fryer recommendation: I used the Loco Turkey Fryer. This turkey fryer<\/a> is almost identical to the one I used and includes all the accessories, even an injector!\u00a0<\/p>\n<\/figure>\n\ud83e\uddefStep 5: Safety First<\/strong>
Deep frying a turkey is no joke \u2014 so here are a few non-negotiable safety reminders:<\/h2>\nNever walk away from a fryer while it\u2019s running.<\/p>\n
You will need a good injector<\/a> for this step. Here is the one I use<\/a>. This injector is great for all kinds of bbq: chicken, turkey, pork. I like to inject chicken with pickle juice for extra flavor for quick weeknight grilling sessions. This injector will get lots of use!\u00a0<\/p>\n Inject<\/strong> the butter mixture all over \u2014 the breast, legs, and especially the thick parts where flavor tends to hide. Then, season the outside with your favorite BBQ rub to build another layer of flavor and help develop that beautiful crust.<\/p>\n Time to build that smoky foundation!<\/p>\n Set up your smoker or charcoal grill<\/strong> for indirect heat at 250\u00b0F<\/strong>. Add your favorite wood \u2014 I like bourbon barrel chips <\/strong>for a deep, rich flavor that pairs beautifully with turkey.<\/p>\n Smoke the turkey<\/strong> for about 1 hour<\/strong>. The goal here isn\u2019t to thoroughly cook the bird \u2014 just to infuse it with that irresistible smoke flavor and start rendering some fat under the skin.<\/p>\n Once you\u2019ve got that perfect smoky color and aroma, it\u2019s time to bring on the fryer.<\/p>\n Now we\u2019re turning up the heat \u2014 literally.<\/p>\n Heat your oil<\/strong> (peanut oil works best for its high smoke point and clean flavor) to 350\u00b0F<\/strong>.<\/p>\n Before you lower the turkey into the fryer:<\/p>\n Fry until the breast reaches an internal temperature of<\/strong> 165\u00b0F <\/strong>as measured by your Thermapen<\/strong><\/a>. Since your bird has already spent time in the smoker, it won\u2019t take as long as a raw turkey. Use a reliable meat thermometer and keep a close eye on the process.<\/p>\n When it\u2019s done, lift the turkey out carefully, let it drain, and rest for at least 20\u201330 minutes<\/strong> before carving.<\/p>\n Turkey fryer recommendation: I used the Loco Turkey Fryer. This turkey fryer<\/a> is almost identical to the one I used and includes all the accessories, even an injector!\u00a0<\/p>\n Never walk away from a fryer while it\u2019s running.<\/p>\n<\/figure>\n\ud83d\udca8 Step 3: Smoke for Flavor<\/strong><\/h2>\n
<\/figure>\n\ud83d\udd25 Step 4: Fry for the Finish<\/strong><\/h2>\n
\n
<\/figure>\n\ud83e\uddefStep 5: Safety First<\/strong>
Deep frying a turkey is no joke \u2014 so here are a few non-negotiable safety reminders:<\/h2>\n
![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/GrillGirlRobyn-576x1024.jpg\")
![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/smokefried-turkey-1-1-768x1024.jpg\")
![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/11\/smokefried-turkey.jpg\")