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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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Old 11-22-2013, 11:29 AM   #1
coastal
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Join Date: 06-05-13
Location: Hilton Head, SC
Default turkey.. fry..smoke or roast

What is everyine doing and what is your favorite method.

I got a fresh (non frozen) turkey this year for the first time? Should I do anything different?
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Old 11-22-2013, 11:30 AM   #2
sliding_billy
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Join Date: 08-27-13
Location: Princeton, TX
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Smoked one last weekend (my favorite). SWMBO will roast the Thursday bird.
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Old 11-22-2013, 11:38 AM   #3
Lockon
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I will do a smoked and fried one. After posting a question on here about fried, I wnet and bought a Big Easy oil-less fryer
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Old 11-22-2013, 11:41 AM   #4
bananablack
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Im smoking and frying this year
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Old 11-22-2013, 11:48 AM   #5
bbqrules
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Smoked one and fried one last Thanksgiving. This year just deep frying the Turkey but picked up a Costco Master Carve boneless ham that I will smoke.
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Old 11-22-2013, 12:09 PM   #6
cpw
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Smoked, always!!
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Old 11-22-2013, 12:13 PM   #7
Smoothsmoke
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Smoking at 325-350F in the kamado.
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Old 11-22-2013, 12:15 PM   #8
coachmccoy543
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Join Date: 06-06-12
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Smoked but don't forget to brine! :) Fried one for years but tired of having to get rid of the oil all the time.
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Old 11-22-2013, 12:18 PM   #9
Smoke Dawg
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Location: Oly
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Brined and Smoked!...Hangman Style!
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Old 11-22-2013, 12:20 PM   #10
Fwismoker
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Charcoal is cheaper than peanut oil and smoke tastes better imho, also don't forget about the gravy...oh the gravy!
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Old 11-22-2013, 12:20 PM   #11
J'ville Grill
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My favorite is fried turkey but this year I will be smoking it on my Lang.
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Old 11-22-2013, 12:40 PM   #12
bvbull200
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Join Date: 08-07-13
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I prefer almost everything to come off of the smoker/grill, but when it comes to a whole turkey, fried is far and away my favorite.

I smoked one a couple of weeks ago and thought it was great, too. If I were doing a second turkey, it'd be smoked, but gotta have a fried one first.
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Old 11-22-2013, 01:33 PM   #13
Skidder
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Doing smoked,rotisserie and deep fried here.
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Old 11-22-2013, 01:37 PM   #14
BASSER
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Join Date: 08-04-13
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How about smoking a turkey breast (never enough white meat it seems) and frying a bird?
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Old 11-22-2013, 02:27 PM   #15
Grimm5577
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I plan to brine, spatchcock and doing a 2 hour smoke then frying it.
think that will give it enough smoke flavor even after frying?
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