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.

MEMPHIS STYLE SMOKED TURKEY RECIPE - (4.1/5)

Steps:

• Mix rub together in a bowl, then place into an air tight container. Prepare a thawed turkey, remove the innards and skin, rinse off the turkey. Apply the rub with a light to medium coat. Place into a container large enough to hold the turkey, cover with foil or plastic wrap then place into fridge over night. Remove from fridge and place on counter allowing it to come up to room temperature. Prepare your smoker at this time and preheat it. Once your smoker has been preheated for 30 to 45 minutes start the smoke and place your turkey in the smoker. Smoke with apple, maple, oak for no more then 4 hours. If you like a stronger smoke use mesquite or hickory. Continue to cook until the internal temperature reaches 180°F. Remove and let rest 10 minutes prior to carving.

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Steps:

• For the rub:
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F using hickory and charcoal.
• Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
• For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.