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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-22-2013, 02:41 PM   #16
Smokin' Deal
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So, having Turkey dinner at my brother/sister in laws this year and they want a deep fried bird. If I chose to fry one the day before thanksgiving, do I have to cut all the meat off the bone? Can I just fry it the day before, pop it into the refrigerator and then transport to his house and pop it in the oven to heat?

Any expertise would be welcomed!
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Old 11-22-2013, 02:45 PM   #17
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That is what we had to do one year. I think we actually refrigerated it for 2 days. It turned out good, still. Not quite as good as eating it the day of the fry, but not far off, either.
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Old 11-22-2013, 03:45 PM   #18
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I plan to smoke mine until almost done and then finish up in the fryer to crisp up the skin, basically the same way I do chicken wings.
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Old 11-22-2013, 04:07 PM   #19
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Smoking 4 turkeys and 4 hams this year. have a lot of family to feed..
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Old 11-22-2013, 04:31 PM   #20
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I got a turkey and I am going to smoke it, but it won't be on Thanksgiving as we will be gone. But I will cook it when we get back.
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Old 11-22-2013, 04:56 PM   #21
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Smoked and Fried Turkey here.
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Old 11-22-2013, 05:20 PM   #22
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Fried x 2.
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Old 11-22-2013, 05:26 PM   #23
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Roasted and smoked
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Old 11-22-2013, 06:16 PM   #24
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We have a large family and do 3 turkeys and 1 ham each year. 1 smoked, 1 fried, 1 roasted. The fried turkey is ALWAYS gone first!!
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Old 11-22-2013, 06:44 PM   #25
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Always wanted to smoke one, the drop it into the fryer for about 15 minutes to crisp it up. Might just give it a try this year.
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Old 11-22-2013, 06:51 PM   #26
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Quote:
Originally Posted by Mister Bob View Post
Always wanted to smoke one, the drop it into the fryer for about 15 minutes to crisp it up. Might just give it a try this year.
Crisp it up? It won't need it if you cook it 350 but if not here's a great solution that requires no oil and takes 2-3 seconds.





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Old 11-22-2013, 07:06 PM   #27
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Quote:
Originally Posted by Smokin' Deal View Post
So, having Turkey dinner at my brother/sister in laws this year and they want a deep fried bird. If I chose to fry one the day before thanksgiving, do I have to cut all the meat off the bone? Can I just fry it the day before, pop it into the refrigerator and then transport to his house and pop it in the oven to heat?

Any expertise would be welcomed!
Can you just fry it at his house? It only takes 3 minutes per pound. Take your equipment to his place and do it there. Standing around drinking beer and watching a turkey fry is as much fun as BBQing.
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Old 11-22-2013, 07:50 PM   #28
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I was asked to smoke a turkey this year. So I will brine and smoke one. May also do a turkey breast in the oven for additional turkey for anyone that isn't a fan of smoked meat. And of course lots of gravy. Gotta have the gravy! Sister is doing a ham also.
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Old 11-24-2013, 10:15 AM   #29
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smoke and roast one for the gravy
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