Juicy Smoked Fried Turkey Breasts

Indulge in the ultimate culinary delight with my Smoked Fried Turkey Breasts recipe, flawlessly cooked using both the Masterbuilt Digital Charcoal Gravity Series Smoker and the Masterbuilt Deep Fryer. This recipe is perfect for serving 4-6 people, making it a fantastic choice for holiday feasts or special family gatherings.

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Ingredients

Servings: 4-6

Ingredients:

• 2 turkey breasts, boneless and skin-on (about 2-3 pounds each)

• 2 tablespoons kosher salt

• 2 teaspoons black pepper

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon smoked paprika

• Vegetable oil, for frying (enough to fill the Masterbuilt deep fryer)

  For the Brine:

• 1 gallon water

• 1 cup kosher salt

• 1/2 cup brown sugar

• 1 tablespoon black peppercorns

• 3 bay leaves

• 1 gallon ice water

Instructions:

• Instructions:

  1. Brine the Turkey:

  • In a large pot, combine 1 gallon of water, 1 cup kosher salt, brown sugar, black peppercorns, and bay leaves. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and add 1 gallon of ice water to cool the brine.

  • Once cool, submerge the turkey breasts in the brine. Refrigerate for 12-24 hours to allow the flavors to penetrate the turkey.

  2. Preheat the Smoker:

  • Remove the turkey breasts from the brine and pat dry with paper towels. Discard the brine.

  • Mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the turkey breasts.

  • Set up your Masterbuilt Digital Charcoal Gravity Series Smoker and preheat it to 300°F (148.8°C).

  3. Smoke the Turkey:

  • Place the seasoned turkey breasts in the smoker. Smoke until the internal temperature reaches 145°F (63°C), about 2-3 hours. Remove from the smoker and let them cool slightly.

  4. Heat the Deep Fryer:

  • Fill your Masterbuilt Deep Fryer with vegetable oil and heat to 375°F (190°C).

  5. Fry the Turkey:

  • Once the smoked turkey breasts have cooled, carefully lower them into the hot oil. Fry until the skin is crispy and the internal temperature reaches 165°F (74°C), approximately 4-6 minutes.

  6. Rest and Serve:

  • Remove the turkey breasts from the deep fryer and let them rest on a wire rack for about 10 minutes to allow excess oil to drain and the juices to redistribute.

  • Slice the turkey breasts and serve hot.

Sheed Tips:

• Brining is crucial for adding moisture and flavor, especially important since the turkey will be both smoked and fried.

• Keep a close eye on oil temperature and turkey internal temperature to ensure perfect cooking without over-drying.

• Consider serving with a side of gravy or a cranberry relish to complement the smoky and crispy turkey.

Enjoy the deep, smoky flavors paired with a satisfying crispy exterior in this exceptional turkey dish, perfect for any occasion that calls for something truly special.

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