Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked then fried turkey

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!


  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,364
    edited November 2023
    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
    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
    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