A Smoke Fried Turkey might sound like a stretch, but trust me, it’s 100% a good idea. For your next holiday feast, shut down the turkey meat haters with a bird that’s rocking crispy, golden brown skin and meat so juicy it’ll make people rethink their life choices.
The method for no-fail tenderness? A wet brine, injected seasonings, a smoker, and a deep fryer create a straight-up legendary turkey dinner.
Recipe Contributed by Jeremy Whitelaw.
Why You’ll Love Deep-Fried Turkey
If you’ve never tried Cajun seasoning on your fresh turkey, prepare to have your mind blown—you’ll never go back after just one bite. Those flavors, along with the cooking process that combines the magic of smoking with deep-frying, create the perfect feast. It’s the perfect pair for our smoke fried turkey.
Whether it’s Thanksgiving turkey time, Christmas, or a casual get-together during the holiday season, you’ll be thankful you made this easy recipe. As far as cooking time goes, it’s way faster than roasting, which means less stress in the kitchen and more time to enjoy time with your people.
For a deeper dive into Cajun goodness, don’t miss out on my Cajun Rubbed Steak with Bourbon Street Sauce, Honey Cajun Smoked Lobster Tails, Cajun Salmon, Maple Cajun Smoked Ribs, and Maple Cajun Salmon Pinwheels recipes.
Smoke Fried Turkey Ingredients Round-Up
For this crispy turkey recipe, you’ll only need some straightforward ingredients: a whole turkey, kosher salt, brown sugar, peppercorns, and some Black Magic Cajun seasoning. And don’t forget your turkey meat injector and meat thermometer!
Now that you know what to get from the grocery store or your favorite delivery service, follow the easy steps below to master the art of deep frying turkey to wow your guests. Your friends and family will rave about this holiday turkey for years to come.
What Size Turkey should I get?
Plan for about 1 to 1.5 pounds of holiday bird per person to make sure everyone gets their fill (and you have leftovers for sandwiches). For smaller gatherings, stick to a bird around 12-14 pounds for the best frying results. If you’re feeding a bigger crowd, consider cooking two smaller turkeys instead of one massive bird—they’ll fry more evenly and stay juicier.
For other turkey ideas, explore my favorite Turkey Recipes, including Maple Bourbon Spatchcock Turkey, Honey Fire Rotisserie Turkey Legs, and Leftover Chipotle Turkey Empanadas.
Deep-Fried Turkey Recipe Steps
Prepare the Wet Brine
Start your prep for your smoke fried turkey the day before—it’s key to getting next-level flavor. Combine kosher salt, brown sugar, and peppercorns in a pot with 2 cups of water, then bring it to a boil, stirring until it’s dissolved. Cool it down with ice, and you’ve got your brine base.
Toss your turkey into a large brine bag with the base, 1.5 gallons of cold water, and ½ cup of Cajun seasoning. Make sure the bird is fully submerged before sealing it up. Stick the bag in a cooler with ice or the fridge overnight. Trust me, this step is what makes the turkey flavorful and crazy juicy.
If you need further convincing, check out all The Benefits of Brining here!
Injection TIme
The next morning, it’s go time for our smoke fried turkey. Preheat your smoker to 275F while you whip up a Cajun butter injection by mixing 4 ounces of softened butter with the Cajun seasonings. Pull the turkey out of the brine, pat it dry with paper towels, and set it on a clean surface. Load up an injection syringe and pump that Cajun butter into the breast, thighs, legs, and wings.
Then, coat the whole bird with a rub of Cajun seasoning, garlic powder, and a little cayenne for extra kick.
Smoke the Turkey
Place your seasoned turkey in the smoker, ensuring even heat exposure. Let it cook at 275F until the breast reaches an internal temp of 135F. This step locks in a smoky flavor and preps the skin for the crispy magic that’s coming.
Turkey Frying Magic
While the turkey smokes, set up your fryer. Fill it with enough peanut oil (or another high-smoke point oil) to submerge the bird, but don’t go past the max fill line. Heat the oil to 350F, and keep it steady with a thermometer.
When the turkey’s ready to fry, turn off the burner and carefully lower the bird into the hot oil to avoid any dangerous splatter. Fry for 10-15 minutes, or until the thickest part of the breast hits an internal temperature of 165F. Pull it out, transfer turkey to a cutting board and let the smoke fried turkey rest for at least 10 minutes before carving.
What to Serve with Deep-Fried Turkey
Smoke fried turkey is the star of the show, so pair it with classic sides that complement its crispy skin and juicy meat. Go for creamy mashed potatoes, tangy cranberry sauce, or a rich sweet potato casserole.
Add green beans or roasted Brussels sprouts for balance, and don’t forget buttery dinner rolls to soak up all the flavors. For a Southern twist, serve it with cornbread stuffing, mac and cheese, or collard greens. Finish with a crowd-pleaser dessert like pecan or pumpkin pie to round out the feast.
Leftovers & Reheating Instructions
Got smoke fried turkey leftovers? No problem. Pop the turkey in an airtight container and store it in the fridge for 3-4 days, or freeze it for up to 6 months. When you’re ready to reheat, let refrigerated turkey come to room temp, or thaw frozen turkey in the fridge overnight.
Preheat your oven to 300F, place the turkey on a rimmed baking sheet, and add a splash of chicken broth to keep it juicy. Cover it with foil and bake for 20-30 minutes until warmed through. This trick keeps the meat tender and the skin crispy—leftovers that still feel like the main event.
More with turkey
Smoke Fried Turkey Recipe FAQs
First, make sure to choose an oil with a high smoke point. The amount of oil depends on your turkey size and fryer. You’ll need enough to fully submerge the bird without going over the max fill line. Use a deep-fry thermometer to keep the oil at the perfect temperature throughout the cook.
Always set up your fryer and propane tank in a flat, open area—safety first. Turn off the burner before lowering the turkey into the oil, and wear long sleeves to protect yourself from splatter. Keep a fire extinguisher on hand because water won’t put out a grease fire. And double-check your oil level before frying to avoid overflow disasters.
If you don’t have Cajun seasoning, you can easily make your own blend at home. Combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, black pepper, and a pinch of salt. Adjust the cayenne pepper to control the heat level—it gives the mix that signature kick. This DIY blend works perfectly for seasoning your turkey and keeps the bold, smoky flavors intact.
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Smoke Fried Turkey
Ingredients
- 10-12 Lb Turkey fully thawed
- 1 Cup Kosher Salt
- ½ Cup Brown Sugar
- 1 Tbsp Peppercorns
- 1 Cup Cajun Seasoning
- 4 oz Butter
Instructions
- The day before cooking; combine kosher salt, brown sugar, and peppercorns in a pot with 2 cups of water. Bring to a boil and mix thoroughly. Remove brine base from heat and cool with ice.
- Place Turkey in a large brine bag with brine base, 1.5 gallons of water, and ½ cup of Cajun seasoning. Place turkey in a cooler with ice or refrigerator to brine overnight.
- The next morning, pre heat smoker to 275F degrees.
- Mix 4 oz of softened butter with ¼ cup of Cajun seasoning. Remove turkey from the brine bag and inject with Cajun butter, hitting all major muscle groups (breasts, thighs, legs, and wings). Season turkey generously with Cajun rub.
- Smoke turkey at 275 degrees until 135 degrees at the breast. The size of the turkey will greatly affect this timing. While turkey is smoking prepare deep fryer and heat oil to 350 degrees.
- Remove turkey from smoker and lower into the deep fryer (safely). Use all safety precautions and proper safety gear. The deep fryer should be turned off during this part to avoid a grease fire.
- Cook turkey in the deep fryer for 10-15min, until internal temp on the breast reads 165 degrees. Remove from fryer and rest for 10 min.
- Carve turkey and take your rightful crown as the monarch of Thanksgiving!
