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Smoked then fried turkey
theeggcellentchef
Posts: 138
Looking for some advice here. Any suggestions on a dry brine for a turkey that I plan on smoking then finishing in the fryer. I am thinking I need to stay away from sugar and herbs and they will burn during the frying stage but looking to add flavor while avoiding a wet brine.
Thanks in advance!
Comments
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What is your end goal? Why smoke and fry as opposed to just one or the other?
Not saying your plan is bad, after all that is how I do chicken wings, but curious on your thought process.Maybe your purpose in life is only to serve as an example for others? - LPL
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I love the way smoked turkey taste but the skin is a lost cause. My hope is the frying portion gives me a crispy skin with that smoked flavor I like. But who knows if it will work the way I hope!
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I've seen a few EweTube posts this year about "smoke-a-fried" turkey, you might do a search with that term there.___________
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