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Smoked and Fried Turkey

Home of the world renowned
Shake's Honey Brine Injection.

SMOKED TURKEY

Turkeys need to cook at higher temperatures than most other meat. While you start your fire, rinse and clean the turkey and then pat it dry with paper towels. Using olive oil, rub the whole turkey inside and out. You can now rub the inside of the turkey with your favorite BBQ rub. Now insert the turkey in a BBQ stockinet or cheesecloth. If using a stockinet, be sure to soak it in vinegar prior to inserting the bird as it will keep it from sticking to the skin. Placing the bird in the stockinet will insure a nice, golden-brown skin when it is done and the oil will help to keep the skin moist. While I use to cook turkeys at a higher temperature for a shorter period of time (when I had an offset smoker), I now cook 12 - 14 lb birds at 250ºF for approximately 4 hours. The latter temp/time frame seems to work better with my Ole Hickory Pit cooker. It provides for a longer window for the time "you have to get them off the cooker", whereas with the higher temp, you had to take them off at an absolute time. When you get busy cooking many turkeys, a few minutes here and there do add up. The turks are still just as juicy cooked at 250º than at 300º.

FRIED TURKEY

1) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;
c) flavor from seasonings in brine;
d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
2) Use turkeys in the range of 12 – 14 lbs.
3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.
4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 425ºF.
5) If using Shake's Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!
6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.
7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.
8) Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.
9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range. Do not stick probe into turkey. Just let it dangle in the oil.

A WORD ABOUT OIL (for frying turks)

I used to strictly use peanut oil. Peanut oil is about 20 percent saturated fat, 50 percent monounsaturated fat, and 30 percent polyunsaturated fat. It has a high smoke point (flash point), 441 to 450 deg F. The smoke point is the temp it has to reach before it starts smoking and imparting a bad flavor. Before use, the oil will last a long time, but refrigeration assists longevity. Remember, you are cooking poultry. Poultry fats are absorbed into the cooking oil and can spoil the oil if not stored properly. The cooler you keep the oil, the longer it will last. Direct light can also affect the oil. Store the oil in a dark, cool place, preferably a refrigerator. Properly stored cooking oils can be stored for up to six months. Exposure to air and usage contribute to breaking down of the oil, hence, a lower smoke point. Vegetable or corn oil is high in polyunsaturated fats, have little flavor and smell and also has a high smoke point. Recently, I used canola oil for the first time. I like it equally as well as peanut oil and it is cheaper in price, so for now I will be using canola oil.

Turkey Legs

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