Need help for this weekend

[shakeyblack]

What's up guys, Hope all is well first let me start by saying thanks, I smoked my first turkey this Thanksgiving and it came out perfect. I owe it all to you guys the info I found on this site was the best of all. So that being said I need you guys help again. I want to try the smoke/fry turkey for christmas but can't find a really go step by step process he in the forum so if any of you guys could help me out that would be great. The plan as of now is to buy a injector kit, inject the 14lb turkey the night before. Get up at about 6 on X-mas start the fire, put the tukey on the smoker for about 1-2 hours and then drop in the fryer for the rest of the time. What do you guys think?

 

[thillin]

Should work fine. You won't need to season the outside. I like to season the outside as soom as the bird comes out of the oil with Tony C's. His cajun butter injestion is recommended. Start checking internals in about 20-30 mins into the frying.

Good luck and report back.
Ty

 

[BrooklynQ]

I like to put seasonings under the skin. From my blog last year...

"I made a paste of butter, sage, thyme, parsley, black pepper and "sugar in the raw." I rubbed this into the bird, under its skin. Now, if you've never done this, you're in for a real treat. You make a small incision between the skin and meat of the turkey and slowly work your hand into it. The idea is to lift the skin from the meat without separating it from the rest of the bird. I find it easiest to do near the neck of the bird.

Now take some of the butter paste and work it into the meat. When you cook the turkey, the butter paste will melt as it seasons and moistens the meat. Be very careful not to rip the skin. The feeling of your hand under the skin as you spread the butter paste is just incredible. If you haven’t tried it yet, go ahead, try it. You’ll always remember your first time. I imagine it’s similar to the doctor’s experience when he gives you a ride on the stinky pinky as he checks your prostate.

One of the things I like about the butter under the skin process is that it reduces the amount of time basting the turkey. This is good because every time you open up your cooker to baste, you lower the temperature in your grill which in turn increases cooking time."

Check out some of the links. They don't always go to an obvious place. :twisted:

 

[Kevin]

You're a bad man Rob. You know which link I clicked on first.

 

[BrooklynQ]

I'm not sure, only because I don't remember where all the links go, but I have a strong feeling it was the one that led to a cartoon. :twisted: :mrgreen: :shock:

 

[Kevin]

Yep.

 

[shakeyblack]

do you have a a time frame you think might work on the smoker and then in the deep fryer

 

[MrSmoker]

I Smofried a 18 lb two hours in the smoker and 30 min. in the fryer came out great

 

[shakeyblack]

I guess what I'm looking for is a step by step guide for smoking and frying. Do you guys know if there is something like that here? Thanks

 

[BrooklynQ]

I've never smoked then fried. I'm sure some one else will have the answer.

 

[Smoker]

I've never smoked then fried. I'm sure some one else will have the answer.

When I was in college, I smoked and then I was fried.

 

[jpw23]

I went to the stinky pinky link..............I may never be the same!!!!!!

 

[qman]

I went to the stinky pinky link..............I may never be the same!!!!!!

jp, me too, I am still in recovery. Guess I ain't in Kansas anymore, eh Toto?

 

[BrooklynQ]

I never thought of this before - but sneaking in links like that is a great way to hijaak and stay on topic!

BrooklynQ - genius
no, no, no.
BrooklynQ- Evil Genius!

 

[BrooklynQ]

When I was in college, I smoked and then I was fried.

and what's changed?

 

[qman]

I never thought of this before - but sneaking in links like that is a great way to hijaak and stay on topic!

BrooklynQ - genius
no, no, no.
BrooklynQ- Evil Genius!

You got that right, my good man:grin:

 

[qman]

Hey, smokeyblack, to try to be serious for a sec [may be difficult], have you deep-fried a turkey before? If so, all you have to know is to let it sit in the smoke for a couple of hours, then into the fryer, for less time than normal, as the cooking process has already started. If you have not deep fried before, there are a couple of threads in the roadmap that walk you through it.

 

[Kevin]

Sorry shakeyblack, We ususaly do behave better than this in Q-talk. Sometimes.
You''ve succesfully smoked a bird, so you are halfway there. Qman's advice was right on. Most fryer directions reccomend 4 to 5 minutes per pound. Obviously you've got a jump on that time by starting the cooking procces in the smoker. Mr. Smoker said he did 2 hours in the smoke and 30 minutes in the fryer for an 18 pounder. I've never used Rob's technique of making a slather for rubbing but it sounds good and I'm gonna try it next bird.

 

[BrooklynQ]

Mr. Smoker said he did 2 hours in the smoke and 30 minutes in the fryer for an 18 pounder. I've never used Rob's technique of making a slather for rubbing but it sounds good and I'm gonna try it next bird.

30 minutes in the fryer after 2 hours smoking for an 18lb bird sounds about right. Raw turkey is cooked at 3 minutes a pound, so basically 8 lbs were cooked in the smoke and the remaining 10 in the fryer.

I know it doesn't really work that way, but the timing makes sense.