I've never smoked a turkey and then deep fried it before.....sounds interesting though. I've always done one way or the other but my prep is the same for both ways. I inject it with a creole butter injection and then rub it down between the skin and the meat. Always comes out good either way but there's nothing better than that first slice off a deep fried bird.
Originally Posted by nmayeux
Try injecting some strained Italian dressing instead of the store bought marinade. You might be suprised.
I definately agree with this. I've used both the regular Italian and the Red Wine Vinagraitte made by Wishbone. Both work excellent!