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-   -   Smoked deep fried turkey (http://www.bbq-brethren.com/forum/showthread.php?t=14058)

ddog27 10-24-2005 01:31 PM

Smoked deep fried turkey
 
Ok guys. My wife’s family has asked me do one of those turkeys where it is smoked and then deep fried. I have never cooked a turkey that way. I am planning on doing a few practice sessions before thanksgiving. My question is how exactly do you do this? How long do you smoke the turkey? Does it need to go right from the smoker to the fryer? How long do you fry it for? Do you put rub on the turkey?

Any help and advice you can share with me would be greatly appreciated. Thanks!

brdbbq 10-24-2005 01:32 PM

This interesting but I never heard of it. Sorry I will be watching though. :confused:

qman 10-24-2005 02:10 PM

Quote:

Originally Posted by ddog27
Ok guys. My wife’s family has asked me do one of those turkeys where it is smoked and then deep fried. I have never cooked a turkey that way. I am planning on doing a few practice sessions before thanksgiving. My question is how exactly do you do this? How long do you smoke the turkey? Does it need to go right from the smoker to the fryer? How long do you fry it for? Do you put rub on the turkey?

Any help and advice you can share with me would be greatly appreciated. Thanks!

No rub--it will turn completly black when it hits the hot oil.
For frying a turkey from scratch-not smoked first- about 2 1/2 to 3 minutes per pound for 12-14 pounders, have to use instant-read thermometer for sure.
There is a road map thread about frying turkeys on this forum.

Kevin 10-24-2005 02:13 PM

Never smoked before frying, but I do inject the chit out of it. Tony C's cajun butter.

qman 10-24-2005 02:15 PM

Quote:

Originally Posted by Kevin
Never smoked before frying, but I do inject the chit out of it. Tony C's cajun butter.

I either brine turkey before frying, or inject, sometimes both. I use a homemade butter injection.

qman 10-24-2005 02:27 PM

Try this link to the last discussion of turkey cooking on the forum.



http://www.bbq-brethren.com/forum/s...ead.php?t=13076

icemn62 10-24-2005 02:28 PM

Link does not work :(

brdbbq 10-24-2005 02:31 PM

http://www.bbq-brethren.com/forum/sh...ad.php?t=13076

qman 10-24-2005 02:34 PM

Thank you sir. I do not know why my link did not work:redface:

brdbbq 10-24-2005 02:44 PM

I got lucky for once.

Sawdustguy 10-24-2005 02:48 PM

Never heard of that before but it sounds yummy. Let us know what you find.

Arlin_MacRae 10-24-2005 04:03 PM

I've smoked and fried chicken before, but not deep fried it. Can't see why it wouldn't work, though. 30 - 45 minutes in the chamber, then into the oil? Not enough time to dry out or anything.

You may be onto something there, Watson!!

Ron_L 10-24-2005 04:11 PM

Quote:

Originally Posted by qman
Thank you sir. I do not know why my link did not work:redface:

It looks like you copied the text from another message, and the forum software displays a shortened version of the link (shown by the ... in the link), so what you copied wouldn't work, while Brian copied that actual link (right click on the link and select copy shortcut).

You can see the difference by holding you cursor over your link and then holding your cursor over Brian's link and looking at the status bar at the bottom of your browser window.

thillin 10-24-2005 05:03 PM

Inject with Tony C's Creole Butter and dust with Tony C's. Like mentioned, smoke about 30 min, and deep fry. Slowly lower the bird into the pre measured oil. Don't know if the pre smoking will bring moisture out, if so pat with paper towels inside and out, and re-apply Tony C's.

Will try legs and thighs when the time comes. No more whole birds for me. Darn peanut oil cost too much, and why dry out the breast trying to finish the dark meat. I cook the breast seperate.

Ty

icemn62 10-24-2005 06:04 PM

For some reason I now have a craving for some turkey. I sense a store run in the very near future.


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