Brent Gann

Smoke-then-fry turkey

Injected with Cajun butter, rubbed heavy, rested overnight, smoked for ninety minutes, then fried with the lid down so the smoke seals in. The one people ask for by name.

Smoker, then fryer

Rest
12+ hours
Smoke
90 min, low heat
Fry
lid down first
Pull at
160°F

The rub

Two bottles of Tony Chachere’s Injectable Cajun Butter, then the dry seasonings. “Heaping” is on purpose. A whole turkey takes more than you think.

  • 1 tablespoon sea salt
  • 1 tablespoon paprika
  • 2 heaping tablespoons onion powder
  • 2 heaping tablespoons garlic powder
  • 2 heaping tablespoons black pepper
  • 2 heaping tablespoons lemon pepper
  • 1 heaping tablespoon seasoned salt
  • 1 heaping tablespoon celery salt
  • 1 heaping tablespoon cayenne pepper
  • 1 heaping teaspoon cumin
  • 1 tablespoon red pepper flakes

The day before

  1. Inject heavily with the Cajun butter. Breast, thighs, legs, back. Rub whatever’s left in the bottle lightly over the skin.
  2. Apply every seasoning thoroughly. Get under the skin where you can.
  3. Let it sit for 12+ hours.

Smoke

  1. Smoke for 90 minutes on low heat, lid closed, with wood chips. Any time the smoke stops, replace the chips. 90 minutes is about two runs.
  2. Refill the chips once more right before it goes in the fryer.

Fry

  1. Fry on high heat with the lid closed for the first 10 to 20 minutes. That crisps the skin, seals the injection, and holds the last run of smoke in.
  2. Open the lid and fry until it reads 150 to 155°F.
  3. Close the lid and take it to 160°F. Watch the skin through this part. Crispy, not burnt.

Pull at 160°F and let it rest.

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