I actually did this last Thanksgiving (2020). I hadn't heard of anyone doing it, so I thought I would do the experiment. Brined over night. Smoked for about 2 hours and fried. Normally I fry every Thanksgiving. Pondered this and gave it a shot. Great flavor and juicy. One of my daughter-in-laws said it was the best turkey she ate. Prepping to again this year.
No one around here has even heard of smoke fried turkey. I have fried turkeys for years, this smoked fried turkey was the best and juiciest one I have ever had. Thank you for the video. I will only do smoke fried turkeys from here on out.
I love this turkey series!... my wife and I always make 2 birds every Thanksgiving, each a different way. this year, thanks to Meatchurch, will be EPIC! Thanks for all your knowledge and willingness to share!
We deep fry our turkey every year it’s the best, but I’ve been wanting to trying this method for a while now. After seeing this video I’m definitely trying it this year! I was digging that knife and curious who it was from. Of course it’s Montana Knife Co, their knives really standout. Cool to see you supporting a great American company. Great video!
I fry a turkey every year now. Love it. I do use Canola oil which has a 400 degree smoke point I just baby sit it the whole time I am cooking it. I do notice once the turkey is placed in the oil the temp drops a lot.
Great video. I like to smoke mine for about two hours at 200°. Then deep fry until the internal hits 150° Holding 150° for 4 minutes will kill any salmonella, and the bird comes out super juicy
Just got a pellet smoker this year but I'm used to deep frying a turkey I was thinking the same way why can't you smoke and deep fry just was trying to find a video like this one seeing what temperature that cook time for each process this video gave me a ideal thank you
Thanks SOOO much for this video. I've been trying to perfect my SmoFried turkey for a couple of years now. Thanks for the tips, will be pulling it off earlier and into the frier earlier than I have dinner in the past.
Before I began my bbq journey in 2015 I used to fry my turkey. Since then I've smoke roasted. I've smoked and fried wings. I knew there had to be a way with turkey.
Love your videos Matt and this turkey series has been incredible. If you needed an idea for a short video I would really like to see how you clean and maintain your smokers because they look brand new but I know they get a lot of use. I have some rust on certain parts on my Traeger and it drives me crazy
Ok, here's a turkey (&ham) carving tip. Use a 6"-7" sharp fishing filet knife. Glide that bad boy right over the rib cage. Use one with a good non-slip handle as turkey fat/oil can make things slippery. 😋 Been my kitchen essential knife for years.
Dang that looks good. I've had luck with crisping skin on smoker. I air dry over night on a cooling rack. I smoke at 225 until the IT his 125. Then crank it up to 400 until the IT hits 165. Again, not fried and not fried skin - but a lot crispier than smoking at 250 only. Thanks Matt!
Take the carcass with skin on and enough water to cover it into a stockpot. Add some onions, garlic, bay leaves and peppercorns into a stock pot, then simmer on low for about 2 hours and strain the liquid into another pot to be used for an amazing Gumbo.
What’s your opinion on dry-brined vs wet-brined using this recipe? And what do you think about extending the smoke time another hour, and shortening the fry-time?
Hey Matt! Great video as always. Was in the store last week where I met your wife and new puppy-nice pup, nice wife! Already purchased your turkey brine so I’m good there. My questions are: -Would I obtain similar crispy skin if I were to ramp up the smoker to 350-375 at the end of normal smoke and after letting the turkey dry in the fridge for one day after brine and before smoke (to dry the skin a bit more)? -or is the super crispy skin only available via Smo-frying the turkey? Love your store and your little town, Waxahachie! Chad-your Roanoke connection
Probably going to do a smoked/fried turkey breast soon. Wondering if you could cold smoke the turkey over an ice bin with a smoke tube for a few hours then fully fry it? Any benefits or drawbacks of doing that or is it just 6 in one and half dozen in the other?
Great looking bird, Matt! Wondering if you have any experience w/ the CharBroil Big Easy Oilless turkey frier, and what your thoughts are? I've had one for several years now, and the results have been amazing! Wouldn't go back to cooking w/ oil based on what I've achieved with the BE. Takes a little bit longer, but the results are identical without the mess (or risk!) Think I'll try the Smo-Fry combo this year!
I have a question here. I see you brined this turkey. I cannot find a turkey that isn't brined. What pre-brined turkey is ok to brine a second time? And does this come out salty brining it again?
Matt, do you still think the Loco frying kit is a good purchase? I have been wanting to get a nice set up so I can try this smoked fried turkey for the holidays but so many negatives on the Loco set. Any suggestions?
@@MeatChurchBBQ Well if your awesome outdoor kitchen approves, it's good enough for me 🤣. I'm going to just pull the trigger. Thanks. Can't wait to try this out.
Actually, peanut oil is highly inflammatory, we use lard and it has an even higher smoke point and can be RE-used MUCH longer. Peanut oil last up to a month in the refrigerator after use, lard can be filtered and stored with no refrigerated for up to a year or longer! It's much more stable and will not go rancid as quickly. All vegetable and seed oils are highly processed and inflammatory, causing cancer and free radical damage in the body. This includes margarines also. Real animal oils, real butter and real organics that one can get oil from without processing, avocado, olive and palm oil. Take this to heart.
Over....turkey? I'm a confirmed Turk-aholic, ham only touches my table at lunch time. I deep fry my turkey every year, this year I'm trying this method as well!
![[Live] : ONE 169 วันนี้!! "อนาโตลี vs อูมาร์"](http://i.ytimg.com/vi/IK3YZVWuFJg/mqdefault.jpg)
I was just looking up recipes for a smoked and fried turkey yesterday. Now, the legend himself will show me how. Thanks for the video!
It's SUPER GOOD!
I actually did this last Thanksgiving (2020). I hadn't heard of anyone doing it, so I thought I would do the experiment. Brined over night. Smoked for about 2 hours and fried. Normally I fry every Thanksgiving. Pondered this and gave it a shot. Great flavor and juicy. One of my daughter-in-laws said it was the best turkey she ate. Prepping to again this year.
No one around here has even heard of smoke fried turkey. I have fried turkeys for years, this smoked fried turkey was the best and juiciest one I have ever had. Thank you for the video. I will only do smoke fried turkeys from here on out.
I love this turkey series!... my wife and I always make 2 birds every Thanksgiving, each a different way. this year, thanks to Meatchurch, will be EPIC! Thanks for all your knowledge and willingness to share!
We deep fry our turkey every year it’s the best, but I’ve been wanting to trying this method for a while now. After seeing this video I’m definitely trying it this year! I was digging that knife and curious who it was from. Of course it’s Montana Knife Co, their knives really standout. Cool to see you supporting a great American company. Great video!
You are a Legend Matt - it is always such a pleasure to watch you cook!
Thanks, Matt, for the tip! This helps me out alot
I’ll be attempting this for Thanksgiving tomorrow and Xmas. Thx!
I've seen 1000 smoked turkey videos. This is the first method I've ever seen. Nice work Matt.
Used your birdbath brine for our turkey this year. Was the juiciest turkey we have ever had. Will always do this from now on.
I fry a turkey every year now. Love it. I do use Canola oil which has a 400 degree smoke point I just baby sit it the whole time I am cooking it. I do notice once the turkey is placed in the oil the temp drops a lot.
I could live on turkey, love it and all the different methods you show on how to cook it
Thank you so much. Tried it and it came out Great!! Loved your advice about managing the time and temperature on the fly and not being so rigid.
Great video. I like to smoke mine for about two hours at 200°. Then deep fry until the internal hits 150°
Holding 150° for 4 minutes will kill any salmonella, and the bird comes out super juicy
Just got a pellet smoker this year but I'm used to deep frying a turkey I was thinking the same way why can't you smoke and deep fry just was trying to find a video like this one seeing what temperature that cook time for each process this video gave me a ideal thank you
Thank you I been trying smoke turkey for the long time and know I how to make it know by your help and your video. Thank you again.
Been doing these for several years, nothing better !!
Done plenty, love them more and more everytime. There is no better
The Little Rock n rock music at the beginning tho ..you know this vid gonna b good!
Got my Bird Bath brine and seasonings yesterday. Can't wait to use them. Loved all the turkey videos!! Thanks for sharing, Matt!!
when did you order?
@@lrod1983 A week ago. Ordered on the 9th, delivered on the 15th.
So far this is the best turkey video so far
Happy Thanksgiving! Would you consider a video in this series that shows how you carve a turkey?
Excellent video and now I’m wanting to smo-fry everything! The Turkey came out amazing!
This weekend gonna practice by using a whole chicken fryer. Brine, smoke, fry. Using your methods, I know it's gonna come out super good.
Thanks SOOO much for this video. I've been trying to perfect my SmoFried turkey for a couple of years now. Thanks for the tips, will be pulling it off earlier and into the frier earlier than I have dinner in the past.
Before I began my bbq journey in 2015 I used to fry my turkey. Since then I've smoke roasted. I've smoked and fried wings. I knew there had to be a way with turkey.
This is awesome! A true game changing LEGEND!
From a guy living in New Zealand, I’m in. That looks delicious.
Looks really delicious. Best of both worlds too. Great job.👍🏼
Love your videos Matt and this turkey series has been incredible. If you needed an idea for a short video I would really like to see how you clean and maintain your smokers because they look brand new but I know they get a lot of use. I have some rust on certain parts on my Traeger and it drives me crazy
Pleasure learning from the best
Ok, here's a turkey (&ham) carving tip. Use a 6"-7" sharp fishing filet knife. Glide that bad boy right over the rib cage. Use one with a good non-slip handle as turkey fat/oil can make things slippery. 😋
Been my kitchen essential knife for years.
Awesomeness, would love this, thank you Sir.
Talked about doing this with a friend years ago and never got around to it... Now I've got a roadmap.
I’ve always wanted to do this. I also wanted to do this with chicken but flour the breast then fry it.
Great series. Thanks Matt!
Dang that looks good. I've had luck with crisping skin on smoker. I air dry over night on a cooling rack. I smoke at 225 until the IT his 125. Then crank it up to 400 until the IT hits 165. Again, not fried and not fried skin - but a lot crispier than smoking at 250 only. Thanks Matt!
Great job Matt and team.
trying this method on thanksgiving! thanks Matt
Gonna do this on Thursday! What do you think about putting honey hog on it after it’s fried? Great Video Matt!
Awesome series! 👏
Take the carcass with skin on and enough water to cover it into a stockpot. Add some onions, garlic, bay leaves and peppercorns into a stock pot, then simmer on low for about 2 hours and strain the liquid into another pot to be used for an amazing Gumbo.
Great video, been frying turkey's for a long time and just bought my first Traeger. Is it okay to inject a smo-fried bird or best
to brine?
What’s your opinion on dry-brined vs wet-brined using this recipe? And what do you think about extending the smoke time another hour, and shortening the fry-time?
This was my best turkey yet! Thanks Matt!
Hey Matt! Great video as always. Was in the store last week where I met your wife and new puppy-nice pup, nice wife! Already purchased your turkey brine so I’m good there.
My questions are:
-Would I obtain similar crispy skin if I were to ramp up the smoker to 350-375 at the end of normal smoke and after letting the turkey dry in the fridge for one day after brine and before smoke (to dry the skin a bit more)?
-or is the super crispy skin only available via Smo-frying the turkey?
Love your store and your little town, Waxahachie!
Chad-your Roanoke connection
I have deep fried a bunch of turkeys, My question is does the seasoning wash off in the frying process???
Probably going to do a smoked/fried turkey breast soon. Wondering if you could cold smoke the turkey over an ice bin with a smoke tube for a few hours then fully fry it? Any benefits or drawbacks of doing that or is it just 6 in one and half dozen in the other?
Looking good
Is this something i could smoke the day before and then fry the day of?
Yes! Been waiting for this one! Thank you!
👊🏽
Great video ! How do you feel about injecting the turkey ?
you can either brine OR inject. i love the tony cachere's injections, especially the jalapeno and butter. you can also make your own.
If I do the overnight brine should I inject or avoid it? I'm afraid of over saltiness but I don't want to miss out on flavor.
Would setting the oil temp to 375F help make the skin crispier?
“My team is over turkey” lol!
May have missed it but do you all think I can smoke it the day before Thanksgiving then fry right before dinner?
Great looking bird, Matt! Wondering if you have any experience w/ the CharBroil Big Easy Oilless turkey frier, and what your thoughts are? I've had one for several years now, and the results have been amazing! Wouldn't go back to cooking w/ oil based on what I've achieved with the BE. Takes a little bit longer, but the results are identical without the mess (or risk!) Think I'll try the Smo-Fry combo this year!
I will too!
am i the only one who hits the like button before watching
Haha me too!!!
Nope
Hmm think I will try that this weekend with turkey legs
Is the cook time the same if you spatchcock the Turkey?
I have a question here. I see you brined this turkey. I cannot find a turkey that isn't brined. What pre-brined turkey is ok to brine a second time? And does this come out salty brining it again?
AWESOME!!!!!!!!!!!!!!
Matt, do you still think the Loco frying kit is a good purchase? I have been wanting to get a nice set up so I can try this smoked fried turkey for the holidays but so many negatives on the Loco set. Any suggestions?
It’s what I use!
@@MeatChurchBBQ Well if your awesome outdoor kitchen approves, it's good enough for me 🤣. I'm going to just pull the trigger. Thanks. Can't wait to try this out.
Can I inject the turkey aswell as season the outside before I smoke it
Yes.
Nice!
What size is that cutting board
I like dropping the smoker down to 225 just to pump as much smoke in the bird as possible, let the breast come up to about 125-130 before the fry
If you could only pick one method which you would be? The "brine Smoke/Fried" or the "Injection Fry"?
I like Cajun fried. I brine overnight, then inject with creole butter just before I cook.
Can avacado oil be used instead?
Would love to see you guys do the gizzards along side this turkey.
We haven't gotten a "I aint' mad at that" in a while.
Good point for our next video!
Can I inject the turkey with this method?
I’m down
Thanks
Actually, peanut oil is highly inflammatory, we use lard and it has an even higher smoke point and can be RE-used MUCH longer. Peanut oil last up to a month in the refrigerator after use, lard can be filtered and stored with no refrigerated for up to a year or longer! It's much more stable and will not go rancid as quickly. All vegetable and seed oils are highly processed and inflammatory, causing cancer and free radical damage in the body. This includes margarines also. Real animal oils, real butter and real organics that one can get oil from without processing, avocado, olive and palm oil. Take this to heart.
Looks good I wouldn’t be mad at it, Roll Tide!
Over....turkey? I'm a confirmed Turk-aholic, ham only touches my table at lunch time. I deep fry my turkey every year, this year I'm trying this method as well!
You should try an injected smoked fried pork loin!
Sounds epic. Will do!!
MJ of smoked meats
Legit , best compliment ever!!!!
Do this method but inject the turkey with creole butter
Game Changer
Matt, can you still inject the bird before you smoked it and fried?
Absolutely! We brine most of the time but we’re simply switching it up on this one.
So if you brine. Do you still need to inject?
I know Voodoo has some kick to it. Would this be too spicy for kids?
Where do you find the cutting board?
They are from Rosewood Block. He carries them in his store👍🏽
@@kirkedwards311 can't find on his site online so it sounds like a trip to Texas
@@jaredbickmore2474 yeah, they do not ship those.
Thank you for showing people how to carve a turkey breast. it drives me crazy when people just try to shave sliced off a whole turkey.
The least fun thing to do, but not hard.
I'm going to start sectioning my turkey first then cooking
Maaaaan I instantly came up with "Frokey" based off the pokemon Froakie
What size is this bird?
my wife is allergic to peanut oil, whats the next best option?
So you always brine in these videos. But no injections. You recommend doing just one or the other? Or can you do both?
🤯🤯🤯🤯
Brine or inject ? What's better
THATS A FRANKLIN OFFSET SMOKER
To NOT stuff a turkey is a SIN!
more salt on the table than the food
Why don’t just call it “meat”???
It’s don’t look crispy at all. You done messed it all up. Sorry.
What about an injection?? Yes or no and why??
Totally could have. We injected in our last video (Cajun fried) so were just changing it up.
Before or after it was smoked?
@@vicv1469 before