- Jul 12, 2018
- 41
- 44
Experimenting with our turkey this year.
Smofried. Love the idea. Tried smoking turkey in the past and compared to fried I just didn't care for it.
13lb or so brining in 3 gallons of water, 1 cup if mustard(wanted dijon but had non left), 3 cups light brown sugar, 1/2cup of sea salt, 1tbsp of cayenne, 1tbsp of Jeff's rub, 1tbsp of celery seed, 1 head of garlic, 1 bunch of thyme and 2 bay leaves. Letting it brine 24hrs.
Planning to pull tomorrow am, put in fridge after injecting with creole butter. Then smoke til around 120IT and deep fry.
Questions I'm still trying to decide, is should I mustard the outside prior to smoking? If so was also thinking lightly out Jeff rub on it.
Lastly is determine how long to fry.
Any thoughts let me know!
Smofried. Love the idea. Tried smoking turkey in the past and compared to fried I just didn't care for it.
13lb or so brining in 3 gallons of water, 1 cup if mustard(wanted dijon but had non left), 3 cups light brown sugar, 1/2cup of sea salt, 1tbsp of cayenne, 1tbsp of Jeff's rub, 1tbsp of celery seed, 1 head of garlic, 1 bunch of thyme and 2 bay leaves. Letting it brine 24hrs.
Planning to pull tomorrow am, put in fridge after injecting with creole butter. Then smoke til around 120IT and deep fry.
Questions I'm still trying to decide, is should I mustard the outside prior to smoking? If so was also thinking lightly out Jeff rub on it.
Lastly is determine how long to fry.
Any thoughts let me know!