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Smoked then fried turkey

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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

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,364
    edited November 2023
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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.
    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
  • theeggcellentchef
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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!
  • Botch
    Botch Posts: 15,629
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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.  
    _____________

    "In the high school halls, in the shopping malls,

    Be cool, or be cast out"  

     -  Rush, Subdivisions