Smoked & Fried Turkey Kit

This is the flavor-only version of our Smoked and Fried Turkey Kit the seasonings Chef Tom uses for his smoke-then-fry method, without the fryer and injector, for anyone who already has their own equipment.

You get a 16 oz. bottle of Cattleman's Grill Butcher House All-Purpose Brine, a 10.9 oz. bottle of Cattleman's Grill Trail Dust All-Purpose Seasoning, and a 5 oz. bottle of Cattleman's Grill Pit Fire Hot Sauce. Blend melted butter with the Butcher House Brine, Pit Fire Hot Sauce, and garlic for an injection, season under the skin and inside the cavity with Trail Dust, smoke at 150°F for about 1.5-2 hours, then fry in 325-375°F oil until the internal temperature reaches at least 165°F, the USDA's minimum safe temperature for poultry.

Frying is optional — this same seasoning combination also works well if you'd rather smoke the turkey all the way through instead.

 Get the recipe: Smoke & Fried Turkey Recipe

Includes

• 1 x Cattleman’s Grill Butcher House All-Purpose Brine, 16oz

  • Ingredients: salt, dehydrated brown sugar, sugar, dehydrated garlic, dehydrated onion, and spice.

    No MSG

• 1 x Cattleman’s Grill Trail Dust All-Purpose Seasoning, 10.9oz

  • Ingredients: Salt, Spices (Black Pepper, Mustard Seed, Dill Seed, Parsley, Thyme, Red Pepper), Dehydrated Garlic, and Dehydrated Onion.

    No MSG

• 1 x Cattleman’s Grill Pit Fire Hot Sauce, 5oz

  • Ingredients: cayenne peppers, salt, vinegar, and xanthan gum

    No MSG