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Unread 10-25-2005, 12:25 PM   #19
rbinms33
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Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
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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.

Quote:
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!
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Richie

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Coldwater, MS (just south of Memphis)

KCBS CBJ #7595
NB Bandera Mod E
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Weber Kettle One Touch Silver
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