Smoke-Fried Turkey

[osd]

1st. thing--If you are in the way of the storm--GET THE HELL OUT!!

It's that time of year to start thinking about Turkeys.
We have been fixing them this way for about 10 years. They are the best of both worlds.
1. about a 10 to12 lb. turkey
2.brine for about 3-4hrs.
3.drybird and rub inside and out with TexasBBQRub.
4. smoke with apple wood til internal temp is 145-150
5.take bird right from smoker and finish by deep frying til temp is 180
Don't forget the liquid refreshment for the cook!!! :D :D :D

just wondering if anyone else has done them this way.

[Paul Taylor]

I never have but that gives me an ideer! :idea: Thanks OSD. Question, How long do you let them fry generally to get to 180?

Paul Taylor

[Big Neal]

I got to try it :wink:

[Ed Embry]

OSD, I've done something similiar. I've cold smoked the turkey in my smoker for a couple of hours and then fried it til it floated. Like you said, the best of both worlds. 8)

[osd]

Paul-- depending on what type of oil you are using and what temp you are frying at and of course the bird--1 !/2 to 2 min per pound.I generally fry at 360*. but I know others who fry anywhere from 325* to 375*
after 1 1/2 min per lb. check temp with a Thermapen if it needs longer stick it back in the fryer for alittle bit. using time per pound will only get you close-it's best to ck. actual temp.
Hope this helps. :D :D