Almost Turkey Time - UDS or Deep Fried Turkey?

Williefb · 11-13-2011, 07:53 AM

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.

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

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

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

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:

bbqchicken · 11-13-2011, 02:05 PM

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

11-13-2011, 07:53 AM	#1
Williefb Got Wood. Join Date: 05-18-11 Location: Middle TN Downloads: 0 Uploads: 0	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? __________________ Willie

11-13-2011, 09:29 AM	#5
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	Do both... smofried!! I'm going to be pressed for time this year, so deep fried only for me this year. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

11-13-2011, 09:49 AM	#6
MIKEMAC Knows what a fatty is. Join Date: 11-03-11 Location: Fairview, Tn Downloads: 0 Uploads: 0	I'm smoking, hope it turns out good cause I have about 20 coming __________________ Just trying to make good food for my family with a Masterbuilt 30" electric smoker

11-13-2011, 09:56 AM	#7
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	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. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

11-13-2011, 09:58 AM	#8
MIKEMAC Knows what a fatty is. Join Date: 11-03-11 Location: Fairview, Tn Downloads: 0 Uploads: 0	That looks delicious. I hope mine turns out that well __________________ Just trying to make good food for my family with a Masterbuilt 30" electric smoker

11-13-2011, 08:07 AM	#2
hankll Knows what a fatty is. Join Date: 08-06-11 Location: Hendersonville, TN Downloads: 0 Uploads: 0	Why not both? That's what I plan to do.

11-13-2011, 08:14 AM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I do smoke because it cheaper and much safer

11-13-2011, 09:14 AM	#4
sandiegobbq is one Smokin' Farker Join Date: 06-22-11 Location: chula vista, ca Downloads: 0 Uploads: 0	Deep fried you will have better skin. On the UDS I would do it with high heat.

11-13-2011, 10:00 AM	#10
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	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. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

11-13-2011, 12:13 PM	#13
sandiegobbq is one Smokin' Farker Join Date: 06-22-11 Location: chula vista, ca Downloads: 0 Uploads: 0	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.

11-13-2011, 01:31 PM	#14
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	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: __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

11-13-2011, 02:05 PM	#15
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Moreno Valley Ca Downloads: 1 Uploads: 0	I'm going to attempt a smoked turkey next weekend.

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