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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-13-2011, 07:53 AM   #1
Williefb
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Default 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?
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Unread 11-13-2011, 08:07 AM   #2
hankll
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Why not both? That's what I plan to do.
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Unread 11-13-2011, 08:14 AM   #3
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I do smoke because it cheaper and much safer
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Unread 11-13-2011, 09:14 AM   #4
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Deep fried you will have better skin.

On the UDS I would do it with high heat.
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Unread 11-13-2011, 09:29 AM   #5
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Do both... smofried!!

I'm going to be pressed for time this year, so deep fried only for me this year.
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Unread 11-13-2011, 09:49 AM   #6
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I'm smoking, hope it turns out good cause I have about 20 coming
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Unread 11-13-2011, 09:56 AM   #7
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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.
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Unread 11-13-2011, 09:58 AM   #8
MIKEMAC
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That looks delicious. I hope mine turns out that well
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Unread 11-13-2011, 09:59 AM   #9
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Quote:
Originally Posted by caliking View Post
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.
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Unread 11-13-2011, 10:00 AM   #10
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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.
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Unread 11-13-2011, 10:22 AM   #11
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Quote:
Originally Posted by GreenDrake View Post
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.
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Unread 11-13-2011, 11:13 AM   #12
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Quote:
Originally Posted by Hozman View Post
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...
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Unread 11-13-2011, 12:13 PM   #13
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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.
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Unread 11-13-2011, 01:31 PM   #14
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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:



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Unread 11-13-2011, 02:05 PM   #15
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I'm going to attempt a smoked turkey next weekend.
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