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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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10-24-2005, 01:31 PM | #1 |
Full Fledged Farker
Join Date: 04-16-05
Location: Queen Creek, AZ
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Smoked deep fried turkey
Ok guys. My wife’s family has asked me do one of those turkeys where it is smoked and then deep fried. I have never cooked a turkey that way. I am planning on doing a few practice sessions before thanksgiving. My question is how exactly do you do this? How long do you smoke the turkey? Does it need to go right from the smoker to the fryer? How long do you fry it for? Do you put rub on the turkey?
Any help and advice you can share with me would be greatly appreciated. Thanks!
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10-24-2005, 01:32 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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This interesting but I never heard of it. Sorry I will be watching though.
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10-24-2005, 02:10 PM | #3 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
For frying a turkey from scratch-not smoked first- about 2 1/2 to 3 minutes per pound for 12-14 pounders, have to use instant-read thermometer for sure. There is a road map thread about frying turkeys on this forum.
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10-24-2005, 02:13 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Never smoked before frying, but I do inject the chit out of it. Tony C's cajun butter.
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Kevin |
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10-24-2005, 02:15 PM | #5 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
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10-24-2005, 02:27 PM | #6 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Try this link to the last discussion of turkey cooking on the forum.
http://www.bbq-brethren.com/forum/s...ead.php?t=13076
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10-24-2005, 02:28 PM | #7 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Link does not work :(
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10-24-2005, 02:31 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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10-24-2005, 02:34 PM | #9 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Thank you sir. I do not know why my link did not work
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10-24-2005, 02:44 PM | #10 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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I got lucky for once.
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10-24-2005, 02:48 PM | #11 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Never heard of that before but it sounds yummy. Let us know what you find.
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10-24-2005, 04:03 PM | #12 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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I've smoked and fried chicken before, but not deep fried it. Can't see why it wouldn't work, though. 30 - 45 minutes in the chamber, then into the oil? Not enough time to dry out or anything.
You may be onto something there, Watson!!
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10-24-2005, 04:11 PM | #13 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
You can see the difference by holding you cursor over your link and then holding your cursor over Brian's link and looking at the status bar at the bottom of your browser window.
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10-24-2005, 05:03 PM | #14 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Inject with Tony C's Creole Butter and dust with Tony C's. Like mentioned, smoke about 30 min, and deep fry. Slowly lower the bird into the pre measured oil. Don't know if the pre smoking will bring moisture out, if so pat with paper towels inside and out, and re-apply Tony C's.
Will try legs and thighs when the time comes. No more whole birds for me. Darn peanut oil cost too much, and why dry out the breast trying to finish the dark meat. I cook the breast seperate. Ty
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10-24-2005, 06:04 PM | #15 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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For some reason I now have a craving for some turkey. I sense a store run in the very near future.
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