Smoke and Deep Fry same turkey?

[beavers82]

I have 3 turkeys in the freezer this year and thought about experimenting with one. I have deep fried one the last 5 years, but thought maybe I would put some smoke on this one, then deep fry. Anybody done this before?

[Dan Grbavac]

I BBQ in the Weber with the bird drenched in olive oil and crusted with kosher
rock salt. I pull it out when the temp hits 160. I carve the big pieces
off and smoke for 6 hrs with wet apple and alder chips. I do this 2 days before serving . I keep the meat in freezer bags in the fridge. I find the smoke flavor is better when the meat is cold. I am doing 2 this yr.

[divebumor]

I have 3 turkeys in the freezer this year and thought about experimenting with one. I have deep fried one the last 5 years, but thought maybe I would put some smoke on this one, then deep fry. Anybody done this before?


I like your Idea. I might have to give this a try but I am not cooking the turkey this year so if you do this please let me know how it turns out. I am truely curious to see what you think of it and I will have to get the oil and try this with at least a chicken.
Thank you for the idea

[hottrble911]

I have 3 turkeys in the freezer this year and thought about experimenting with one. I have deep fried one the last 5 years, but thought maybe I would put some smoke on this one, then deep fry. Anybody done this before?

HAPPY THANKSGIVING..........Here is a recipe I thought you would like for the holidays
Ingredients:
1 whole turkey
1 large lemon, cut into halves
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.

Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on
each side. This way the juice from the lemon will release into the breasts.

Cover and bake for 30-45 minutes. Remove cover and continue
to roast until juices run clear, basting every 15-20 minutes.

If you've followed these steps correctly, your turkey should
look like the one in the picture.

Bon Appetit!






file:///C:/DOCUME~1/SMOKEY~1/LOCALS~1/Temp/image1.jpg

[MacFish]

I'd be curious to see how deep frying a smoked turkey turns out, although I would guess that any benefit from smoking would be overpowered by the frying. It should still be tasty, though.
The past few times we've cooked turkey we've cooked 2 small (10-12 lb) ones using different recipes and each time the following recipe has emerged as the clear favorite. I use my gas Weber and they have come out perfect every time. I figure about 20-22 minutes per pound and resting it for a half hour. There's also a Zinfandel gravy that they pair with it, but it's always sounded like more work than I wanted to do on a busy food day.

Wine-smoked Turkey

http://i.timeinc.net/recipes/static/i/from_sunset.gif (http://www.sunset.com/sunset/) Get 2 RISK-FREE Issues! (http://ad.doubleclick.net/click%3Bh=v8/378c/3/0/%2a/d%3B103037773%3B0-0%3B1%3B16620440%3B10724-142/70%3B21041077/21058970/1%3B%3B%7Eokv%3D%3Baid%3D1853906%3Bpub%3Dsunset%3B ingr%3Dpoultry%3Bcours%3Dmain+dishes%3Bdiet%3Dlow+ sodium%3Bocc%3Dthanksgiving%3Bfrnch%3Dunknown%3Bcu is%3Damerican%3Bprep%3Dgrill%3Bconv%3Dentertaining %3B%7Eaopt%3D2/1/ff/0%3B%7Esscs%3D%3fhttp://subs.timeinc.net/CampaignHandler/SUfood?source_id=3)
http://img.timeinc.net/recipes/i/recipes/su/08/11/smoked-turkey-su-1853906-l.jpg
Photo: Leigh Beisch; Styling: Dan Becker





Time: 3 to 3 1/2 hours, plus 15 to 30 minutes to rest. Make this elegant turkey for anyone from the East or Midwest, where grilling in November just can't happen. This recipe goes with Zinfandel Gravy (http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=1853907)

Yield

Serves 16 to 18, with ample leftovers

Ingredients


4 to 6 cups wine-infused wood chips* or shavings, lightly packed
3 tablespoons olive oil
2 tablespoons minced fresh sage leaves or 2 tsp. dried sage
1 tablespoon minced parsley
2 teaspoons minced fresh marjoram leaves or 1/2 tsp. dried marjoram
1/2 teaspoon freshly ground black pepper
1 turkey (16 to 18 lbs.)
1 Golden Delicious apple
1 medium onion
Sprigs of fresh sage and marjoram
Preparation


1. Soak wine-infused chips or shavings in water at least 20 minutes. Mix olive oil with sage, parsley, marjoram, and pepper.
2. To prepare turkey, remove and discard leg truss. Discard lumps of fat; remove giblets and neck. Rinse bird inside and out and pat dry. Rinse giblets and neck (save liver for another use), drain, and reserve for Zinfandel Gravy. Brush turkey all over with 2 tbsp. oil mixture. Cut apple and onion into 1-in. chunks and stir into remaining oil mixture; place mixture in body cavity. Put foil caps on drumstick tips and wing tips. Insert a meat thermometer straight down through thickest part of the breast to bone (if using an instant-read thermometer, insert later).
3. Prepare grill for indirect medium heat (about 325°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 40 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium. Place a metal or sturdy foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals and fill halfway with water. To each mound of coals, add 5 briquets and 1/2 cup soaked wood chips or shavings now and every 30 minutes while cooking; if needed, keep grill uncovered for a few minutes to help briquets ignite. If using gas, remove cooking grate and turn all burners to high. Place 1 cup wood chips in the grill's metal smoking box or in a small, shallow foil pan set directly on burner in a corner. Close lid and heat 10 minutes. Then turn off 1 burner and lower other(s) to medium. Set a metal or sturdy foil drip pan, filled halfway with water, on turned-off burner. Add another 1 cup wood chips or shavings now if first ones have burned away (add 1 cup chips every hour or so while cooking). Replace cooking grate.
4. Set turkey, breast up, on cooking grate over drip pan and cover grill. Cook until thermometer registers 160°, 2 1/2 to 3 hours; during cooking, loosely tent turkey with foil if it starts to get too dark.
5. Drain juices, apple, and onion from cavity; reserve for Zinfandel Gravy. Place turkey on a platter and let rest 15 to 30 minutes. Remove drip pan from grill; skim and discard fat from juices. Reserve juices for gravy. Garnish platter with herb sprigs.
*Buy wine-infused chips from Just Chips ($15 for a roughly 2-lb. bag; justinwine.com or 800/726-0049). Or soak mesquite or applewood chips in equal parts red wine and water and omit soaking in step 1.
Note: Nutritional analysis is per 1/4-lb. serving (white and dark meat with skin).


Nutritional Information

Calories: 250 (43% from fat)Protein: 32gFat: 12g (sat 3.2)Carbohydrate: 1.4gFiber: 0.0gSodium: 82mgCholesterol: 93mg
Sunset, NOVEMBER 2008

[pontuna]

did it. i brined it for a while, rubbed it down and seasoned it, stitched up the skin, injected it with marinade. smoked for two hours. enough to get a lot of the moisture out. from the brining process. then fried it up. turned out good.