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Smoked then fried turkey

theeggcellentchef
theeggcellentchef Posts: 137
in EggHead Forum
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!
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,388
    edited November 20
    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.
    “I do this real moron thing, and it's called thinking. And apparently I'm not a very good American because I like to form my own opinions.”
    ― George Carlin
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  • theeggcellentchef
    theeggcellentchef Posts: 137
    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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  • Botch
    Botch Posts: 15,114
    I've seen a few EweTube posts this year about "smoke-a-fried" turkey, you might do a search with that term there.  
    ____________________________________________

    "Not really interested in a sequel; don't want to chew my tobacco but once"

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