Almost Turkey Time - UDS or Deep Fried Turkey?
- Thread starter Williefb
- Start date
H
hankll
Guest
Why not both? That's what I plan to do.
jestridge
somebody shut me the fark up.
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- Dec 28, 2007
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- annville ky
I do smoke because it cheaper and much safer
sandiegobbq
is one Smokin' Farker
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- Jun 22, 2011
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- chula...
Deep fried you will have better skin.
On the UDS I would do it with high heat.
On the UDS I would do it with high heat.
caliking
is Blowin Smoke!
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- Jan 13, 2010
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- Houston, TX
Do both... smofried!!
I'm going to be pressed for time this year, so deep fried only for me this year.
I'm going to be pressed for time this year, so deep fried only for me this year.
MIKEMAC
Knows what a fatty is.
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- Nov 3, 2011
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- Fairview...
I'm smoking, hope it turns out good cause I have about 20 coming
GreenDrake
is Blowin Smoke!
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- Jun 21, 2010
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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.
MIKEMAC
Knows what a fatty is.
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- Nov 3, 2011
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- Fairview...
That looks delicious. I hope mine turns out that well
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
is Blowin Smoke!
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- Jun 21, 2010
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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.
likeadeere
is one Smokin' Farker
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- Dec 17, 2009
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- Mesa, Wa
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
is Blowin Smoke!
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Interesting...
sandiegobbq
is one Smokin' Farker
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- Jun 22, 2011
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- chula...
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.
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
somebody shut me the fark up.
- Joined
- Jun 28, 2009
- Location
- Everett, WA
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:
These pics are of a 13 pound bird in my smaller unit:
bbqchicken
is Blowin Smoke!
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- Jul 23, 2011
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- Ontario, Ca
I'm going to attempt a smoked turkey next weekend. :thumb:
