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Smoke or deep fry the Turkey?

Motorboat40

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Can't decide if I want to smoke or deep fry the turkey this year? Maybe a dumb idea but has anyone every smoked it for and maybe and hour or so to get the smoke flovor into it then dipped it into the deep fry to finish it off? Maybe I should try that on a chicken 1st and see how it turns out. Any input is appreciated.
 

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rjob

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I think Jeff covers that in his cook book.
So yes it can be done.
Try searching his posted receipe archives.
 

SmokinVOLfan

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Some don't like smoked turkey(I don't understand how) so I usually smoke one and fry one. Smoked always wins but they both come out awesome.
 

Motorboat40

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Ok thank guys I thought I had an original idea but looks like it's been done before! I will give it a try
 

Motorboat40

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Some don't like smoked turkey(I don't understand how) so I usually smoke one and fry one. Smoked always wins but they both come out awesome.
I haven't had deep fried in about 10 years but I remember it was the best turkey I ever had, smoked is awesome too thats why I was thinking to try doing both
 

SmokinVOLfan

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I haven't had deep fried in about 10 years but I remember it was the best turkey I ever had, smoked is awesome too thats why I was thinking to try doing both
Birds are cheap your main cost in that is the $30 worth of peanut oil you gotta drop. I haven't personally ever tried it smoke-a-fried but I have done it with wings with good results. Don't think you can go wrong!
 

Jonok

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Fried after a couple hours smoke is the only way to go on a wild. Inject 1/4# per pound with strained herb butter prior to cooking. Makes shoe leather palatable.
 

chilerelleno

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Smoke It!
By God, smoke that sucker!
This is a smoking forum is not?"

:emoji_laughing:

Just kidding around.
Smoked, fried or smofried, anyway ya do it, if done right it'll be great eats.
 

SmokinAl

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I like fried turkey better than smoked, but as said above, the peanut oil is costly. And we wouldn’t use it except for the turkey. So it would take up a big spot in the fridge, for just one use per year. This year I’m smoking a brisket!
Al
 

schlotz

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Maybe a bit more classic approach but with a kicked up twist. I use the rotisserie on the gas grill and a smoking tube. The rotisserie really helps create a very moist bird that is perfectly golden brown, with great skin! The smoker tube flavors the bird perfectly. Been a goto recipe for the last 15 years.
 

pineywoods

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Smo-fried might have done one or a bunch of them lol

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Those may have been the first I did and have done them almost every year since and most times multiple turkeys per year
 

chef jimmyj

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Smofried does sound delicious. I am not physically up to the challenge of Deep Frying and I don't trust my SIL to do it without burning up Dinner and Himself!😆
I have to look into those Butterball Indoor Turkey Fryers...JJ
 

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