Best 3 Memphis Style Smoked Turkey Recipes

MEMPHIS FRIED TURKEY

Steps:

• Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water. Remove the turkey; mark the line where the water is in the pot. Empty the water and dry the fryer and turkey well.
• Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
• Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way). Preheat the oil to 400 degrees F; it will take about 1 hour.
• Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats. Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a board or platter.

MESQUITE SMOKED TURKEY WITH A PEACH GLAZE RECIPE - (4.6/5)

Steps:

• In a medium bowl combine all rub ingredients. Remove giblets from turkey, rinse turkey in cold water and pat dry. Place turkey on a large tray. Massage rub mixture into turkey until generously coated inside and out. Cover the turkey and place in the refrigerator to marinate overnight. The next day, place 8 cups of wood chips in water to soak for 1 hour. Prepare the glaze by placing all of the ingredients into a small saucepan set over low heat. Remove turkey from refrigerator (Optional: stuff the cavity with sliced oranges and lemons). Tie the legs with butcher twine to hold the bird together as compact as possible. Set it aside and allow to come to room temperature. Prepare smoke pouches by mixing 2 cups of the wet drained wood chips with one cup of the dry on a large piece of foil. Wrap loosely into a package. Using a fork, pierce the package all over to allow smoke to escape. Repeat these steps to make 3 more smoke pouches (4 pouches in total). Prepare barbeque for indirect cooking and smoking by removing the grate over one burner and turn only it onto high heat. Place a drip pan over the cool elements, but under the grates. Place a smoke pouch on direct heat. Wait for smoke to form and adjust barbeque temperature to reach 220°F (105°C). Place the turkey over the drip pan and no heat. Close the barbeque lid and smoke for 20 to 30 minutes per pound, changing the smoke pouch when smoke dissipates. In the last hour of cooking, baste the turkey with sauce at least 2 times. Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C). Cover turkey loosely with foil and let rest for 20 minutes. Carve and serve with extra peach glaze.

MEMPHIS-STYLE TURKEY LEGS - ALTON BROWN

Steps:

• Preheat the oven to 450°F.
• Place the legs in a 13x9-inch baking pan and sprinkle with the seasoned salt.
• Pour 1 cup of water into the bottom of the pan and cover tightly with aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, gently uncover the pan and turn the legs over. Continue to bake for another hour.
• Remove from the oven and drain off any remaining water.
• Combine the barbecue sauce, brown sugar, and lemon juice in a medium saucepan over high heat and bring to a boil. Remove from the heat and glaze the turkey legs with the sauce.