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

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!

Perfect Smoke BBQ Team
Pork Me Baby BBQ Team
Coldwater, MS (just south of Memphis)

KCBS CBJ #7595
NB Bandera Mod E
Custom Drum Smoker
18" Weber Smoky Mountain
Weber Kettle One Touch Silver
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