Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

View Poll Results: Fried or Smoked?
Smoked Turkey 68 67.33%
Deep Fried Turkey 33 32.67%
Voters: 101. You may not vote on this poll

Thread Tools
Unread 11-28-2009, 01:25 PM   #16
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0

Since you can't choose both, I'll go with fried especially after looking at Michael's thread. Gonna hafta get one of them Butterball fryers.
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote

Unread 11-29-2009, 09:34 AM   #17
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
Downloads: 0
Uploads: 0

Fried, baby, fried.

A fried turkey tastes like turkey meat. Sometimes a smoked turkey tastes liked smoked chicken. If you havent tried it, do it. Its easy, fast and you'll be surprised how moist and tasty the bird comes out. There is no oily taste.

The only draw backs are: 1) you have to be very careful about heating a few gallons of oil to 350 degrees. 2) the clean isnt hard but can be messy if you spill oil, 3) the price of peanut oil is about $10 a gallon - so you have to save/strain the oil and use it another time or 2 in order for the process to be economical - or fry birds for the entire neighborhood.

try it, you'll love it.

just my $0.02
orangeblood is offline   Reply With Quote

Unread 11-29-2009, 12:34 PM   #18
is one Smokin' Farker
Join Date: 08-01-09
Location: Beautiful Ellijay, Ga.
Downloads: 0
Uploads: 0

This year my wife and I were invited to spend Thanksgiving with some friends. He was frying two 12 lb.birds. I e-mailed him the Frank Davis, N'Awlins fried turkey Recipe the night before. He was all for it. He said he injected the birds with Creole Butter Sauce that day so they can marinate all night. The next day we brought a couple of homemade desserts,a pumpkin bread pudding, w/ a bourbon sauce, and a Kentucky walnut pie.
We fried off 2lbs. of bacon till crisp to flavor the oil. When the oil came back up to temp. he lowered the first in. We snacked on bacon while it fried. yumm..When done, he brought the bird in, and imeadiately began to whittle away with the electric knife! No rest! No picture. We did taste it. It was tender, moist, and favorful as usual. The skin had a nice bacon flavor to it, although not as strong as I had expected but still noticeable. Next time maybe 3 lbs.. We lower the 2nd bird into the oil and we snacked on turkey & bacon. I had my camera ready when it came out of the oil. I did get a few pictures. I also got picture of the table setting but no full plates. Please ignore the date on the pictures , I changed batteries last month but forgot to reset the date. So here are my pics of Thanksgiving Day feast.
Attached Images
File Type: jpg 100_0577.jpg (51.3 KB, 62 views)
File Type: jpg 100_0578.jpg (81.8 KB, 63 views)
File Type: jpg 100_0579.jpg (84.9 KB, 62 views)
File Type: jpg 100_0573.jpg (69.0 KB, 61 views)
File Type: jpg 100_0581.jpg (63.1 KB, 60 views)
File Type: jpg 100_0583.jpg (57.7 KB, 60 views)
Alan _________________
nolaman is offline   Reply With Quote

Unread 11-29-2009, 05:35 PM   #19
is One Chatty Farker
FatDaddy's Avatar
Join Date: 04-04-06
Location: Wichita Falls, Tx
Downloads: 0
Uploads: 0

Everyone was worried about me smoking the turkey this year instead of deep frying like I have done probably the last 4-5 years. I told em not to worry. I followed Dr BBQs idea on the creole butter and creole seasoning. Smoked it in the WSM with apple/cherry chip mix for about 5 hours or so. Basted em with butter/mixed with creole seasoning. Man he came out pretty, and tasted even better. Everyone loved that turkey. Said it was the best yet.

Home made 5' reverse flow smoker
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen


FatDaddy is offline   Reply With Quote

Unread 11-29-2009, 06:39 PM   #20
Got Wood.
Join Date: 10-31-09
Location: Carlsbad, New Mexico
Downloads: 0
Uploads: 0

Hey Wayne,
I vote SMO-FRIED. If you guys will go to my old web-page (www.dannysbbq.com), then to "the restaurant" down lower on the page, you'll see pics. of a smoked and smo-fried turkey, plus which one won out for best flavor. If you want to do a smo-fried turkey the right way, put it in the smoker cold, smoke it with good smoke till around 140-150 degrees internally, take it out, let it rest for 15-20 minutes, then fry it to 185 degrees in the thigh. It'll knock your socks off and have a great smoked -fried flavor at the same time. I personally guarantee it.

Danny is offline   Reply With Quote

Unread 11-29-2009, 07:26 PM   #21
Infamous Dave
Got Wood.
Infamous Dave's Avatar
Join Date: 04-21-09
Location: B.P., Minnesota
Downloads: 0
Uploads: 0

Danny's method sounds awesome but since I have never smoked a turkey but have fried many, I had to choose deep fried.
Infamous Dave is offline   Reply With Quote

Unread 11-29-2009, 07:39 PM   #22
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0

Smoked turkey, looks awesome. Something about brining and than frying doesn't seem like it would go together to well. Water and OIL?
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote

Unread 11-30-2009, 11:18 AM   #23
Quintessential Chatty Farker
SmokeInDaEye's Avatar
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0

Originally Posted by OC PIG ASSASSINS View Post
Smoked turkey, looks awesome. Something about brining and than frying doesn't seem like it would go together to well. Water and OIL?
Yeah, you need to dry it well. I patted it dry then set it up in front of a fan in a cool place for 30 minutes or so.
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote

Unread 11-30-2009, 11:29 AM   #24
is One Chatty Farker

RichardF's Avatar
Join Date: 03-07-05
Location: the best day ever
Downloads: 0
Uploads: 0

i've done them both ways and liked the smoked bird better. also thought that when serving cold as left-overs the fryed turkey wasn't nearly as good as the smoked
if you meet the Buddha on the road, kill him

Live every week like it's shark week
RichardF is offline   Reply With Quote

Unread 11-30-2009, 12:44 PM   #25
Knows what a fatty is.
Join Date: 10-16-08
Location: Hillsboro, MO
Downloads: 0
Uploads: 0

Fried Turkeys the last couple years. Smoked my 1st Turkey this year. I actually spatchcocked it. I'm not a big turkey fan but this one turned out great, very moist.

I just used my usual rub (Dr. BBQ's big time rub) right before putting it on so I thought the breast was a little bland. Next time for sure gonna brine it or do something to get some more flavor, but couldn't have been happier with the way this one turned out.
chasmosis is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Almost Turkey Time - UDS or Deep Fried Turkey? Williefb Q-talk 14 11-13-2011 03:05 PM
deep fried turkey???? wildfire00 Q-talk 28 06-18-2011 05:01 PM
smoked turkey/deep fry makeithot Q-talk 1 12-31-2008 02:59 PM
Smoked deep fried turkey ddog27 Q-talk 18 10-25-2005 01:25 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:31 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.