I first heard of a SMOKE fried turkey about a year ago when Jack Waiboer mentioned it in discussions on frying turkey. It went something like “You wanna try something REALLY good ya gotta smoke fry a turkey.”
I haven’t been able to get it out of my mind so I set up shop for us to demo the making of what Jack calls a “SMO-Fried” turkey for http://GrateTV.com. I now know it’s as good as it sounds and – although it may be double the work – it’s not really very difficult.
It’s worth another reminder – don’t burn down the house… ask Jack about his old garage door.
Here’s the Deal:
Smo-Fried turkey is a natural progression combining 2 of the most popular ways to cook a turkey. It?s really quite simple, smoke or grill the bird then drop it in hot grease to finish off the cook and crisp up the skin. Please be very careful. Hot grease, liquids, and fire mixed together can spell disaster if you don?t put safety as your top priority! Trust us we call it the garage door killer from personal experience.
10 bs. Turkey, completely thawed.
23 Gal Oil
Equal parts butter, hot sauce (we used Texas Pete wing sauce), white grape juice,
Rub: Tony Chachere’s,
Inject turkey breast from inside cavity, legs and thighs from outside. Rub under skin, on top of skin, and inside of cavity.
Smoke over hardwood coals and chunks at a settled temperature for at least 2 hours.
Finish turkey in a 325- 350 degree, preheated turkey frying apparatus, until done. 170 degrees in deep thigh. Takes about 30 mins. Let rest, carve, then serve.http://barbecuetricks.com/wp-content/uploads/2012/11/turkeya.jpg