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-   -   Almost Turkey Time - UDS or Deep Fried Turkey? (http://www.bbq-brethren.com/forum/showthread.php?t=120210)

Williefb 11-13-2011 07:53 AM

Almost Turkey Time - UDS or Deep Fried Turkey?
 
I told my mother that I would furnish the turkey for Thanksgiving.

Which one?

Smoked turkey on the UDS or a Deep Fried Turkey?

hankll 11-13-2011 08:07 AM

Why not both? That's what I plan to do.

jestridge 11-13-2011 08:14 AM

I do smoke because it cheaper and much safer

sandiegobbq 11-13-2011 09:14 AM

Deep fried you will have better skin.

On the UDS I would do it with high heat.

caliking 11-13-2011 09:29 AM

Do both... smofried!!

I'm going to be pressed for time this year, so deep fried only for me this year.

MIKEMAC 11-13-2011 09:49 AM

I'm smoking, hope it turns out good cause I have about 20 coming

GreenDrake 11-13-2011 09:56 AM

I smoked one last night, I prefer it over fried. I hit it at 180 for three hours, then 275 to finish. Very VERY good.
http://img.photobucket.com/albums/v4...rn/turkey2.jpg

MIKEMAC 11-13-2011 09:58 AM

That looks delicious. I hope mine turns out that well

Hozman 11-13-2011 09:59 AM

Quote:

Originally Posted by caliking (Post 1849047)
Do both... smofried!!

I am actually planning on trying this. My neighbor is frying his so I asked him if I could fry mine after I take it out of the smoker for about 3 minutes I am guessing to crisp up the skin.

GreenDrake 11-13-2011 10:00 AM

Might as well practice. I brined, slathered with mayonaise, rub and it always turns out fantastic. You know you never want to do something on a first try, for a group....so a fella needs to practice a little. Delicious, delicious practice.

likeadeere 11-13-2011 10:22 AM

Quote:

Originally Posted by GreenDrake (Post 1849069)
Might as well practice. I brined, slathered with mayonaise, rub and it always turns out fantastic. You know you never want to do something on a first try, for a group....so a fella needs to practice a little. Delicious, delicious practice.

I'd agree with that. Turkey is cheap. Give it a good practice run, and you'll regardless have great sandwich meat for awhile. Since I've found smoke, i honestly don't like chicken any other way but smoked. But i've done a few turkeys and as impressive as the dark meat is, My white meat is always ho hum. Like another brethren pointed out last week, its almost more work than its worth. But I've had a couple deep fried, and its very easy and delicious. We bought one of those butterball deepfryers, for inside, and they are pretty easy.

mytmouz 11-13-2011 11:13 AM

Quote:

Originally Posted by Hozman (Post 1849066)
I am actually planning on trying this. My neighbor is frying his so I asked him if I could fry mine after I take it out of the smoker for about 3 minutes I am guessing to crisp up the skin.

Interesting...

sandiegobbq 11-13-2011 12:13 PM

The problem with most people when they cook turkey is that their internal temp is too high when they take it out.

Take the bird out when it is 150 in the breast and you will have a juicer bird.

When it rests it will rise and be perfect.

If you take it out at 160 it may get dry after resting.

NorthwestBBQ 11-13-2011 01:31 PM

I'm going to deep fry a 20 pound turkey in my new XL Butterball/Masterbuilt Indoor Electric Turkey Fryer.

These pics are of a 13 pound bird in my smaller unit:

http://www.bbq-brethren.com/forum/at...1&d=1317184503

http://www.bbq-brethren.com/forum/at...1&d=1317184503

bbqchicken 11-13-2011 02:05 PM

I'm going to attempt a smoked turkey next weekend. :thumb:


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