Has anyone ever smoked a turkey just enough to flavor it then deep fried it?? If I deep fried one period would i still need to brine it??

I think that one of the guys from Louisiana was going to try that last Thanksgiving. (Brine (or cajon marinade), Smoke and then Fry). I do not recall if he ever posted his results.

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Happy Qin' - AAHH

Some friends of mine that fry Turkeys always inject them with liquid Cajun Seasoning first. So, I would imagine that it would have the same affect as brining. Might make the hot oil pop and sputter more, watchout for splatter burns !! LOL.

When smoking ing the smokette where is the best place to install the polder. Breast or thigh? Also what temp is best?
Thank you,Jimbo

Well, Jimbo, good question.

Breast are great cooked to 160 today (did some today and they were the best I've done yet) and dark meat needs about 180.

soooooooooooooooo

do you cook to 180 and dry out the breast or to 160 and undercook the thighs...

If you're deep frying -- my two cents.

Brine poultry every single time, including frying.

Cook it to 180, the deep frying will crisp it up well and won't dry out the breast.

Be careful about some of those injectable marinades, they tend to "clump up" in the spot that you inject, so give them lots of time to seep into the meat. You can also inject, then brine, then cook.

Most of what i hear, why bother with smoking then frying. I think the impact of the peanut oil and other flavoring will tend to overpower the subtleness of the smoke...

...just my buck and a quarter (you know smokin also has those long posts....so it's more than 2 cents).

Just Smokin'

I just finished eating the big bird. We brined for 24 hrs. Cooked untill the breast reached 172. 8hrs at 225 w/hicory. Came out great. It was my first whole turkey. I thank you very much.
Jimbo