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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 10-24-2005, 06:07 PM   #16
somebody shut me the fark up.
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Join Date: 07-21-04
Location: Keller, Texas

Originally Posted by icemn62
For some reason I now have a craving for some turkey. I sense a store run in the very near future.
Try to find some drummettes. Smaller than the massive legs I've been finding. Make one hell of a smoked hot wing.
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Old 10-24-2005, 08:01 PM   #17
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Join Date: 07-08-05
Location: Ocoee, Fl

Thanks Ron. Got it. That is what I did.
Para Bellum
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Old 10-25-2005, 12:28 AM   #18
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Join Date: 04-03-05
Location: Marietta, GA

Try injecting some strained Italian dressing instead of the store bought marinade. You might be suprised. If you make the dressing a couple of days before, add fresh garlic and refridgerate before you strain. Also, try to allow the turkey to sit for at least 12 hours in the ice box if possible.
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Old 10-25-2005, 12:25 PM   #19
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Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)

I've never smoked a turkey and then deep fried it before.....sounds interesting though. I've always done one way or the other but my prep is the same for both ways. I inject it with a creole butter injection and then rub it down between the skin and the meat. Always comes out good either way but there's nothing better than that first slice off a deep fried bird.

Originally Posted by nmayeux
Try injecting some strained Italian dressing instead of the store bought marinade. You might be suprised.
I definately agree with this. I've used both the regular Italian and the Red Wine Vinagraitte made by Wishbone. Both work excellent!

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