Turkey-smoke then fry help

Discussion in 'General Discussion' started by younggun, Nov 17, 2013.

  1. Hay there everybody I have researched on smoking turkey and understand the internal needs to be 165.

    Here is my question. What if I want to smoke then fry? Do I smoke the turkey till the internal is 165 or should I just smoke heavy for 2-3 hours then pull it to fry? I'm a bit lost on this one and any thought would be appreciated. I'm not sure if this is even a common practice.

    Brian
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Whether Fried or Smoked the ending IT needs to be 165-175°F. So I would suggest about 4 hours of smoke at 225°F, to get flavor, then in the fryer to the desired finished IT. These combined techniques will be safe and get the desired result...Be safe with that Fryer!...JJ
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I have done a few smo fry turkeys . I smoke 2-3 hrs and then straight to the fryer. The amount of smoke time all depends on outside temps. Want to maintain the 40 -140 safety zone.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I smoke to about 150 to 155 then into 350 degree hot oil to finish at 170. When I pull it out of the oil if it's not 170 then it goes back in till it does
     

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