Cant Make Up My Mind Smokedfried Turkey Food

CAN'T MAKE UP MY MIND SMOKED/FRIED TURKEY

Can't Make up My Mind Smoked/Fried Turkey image

Got this idea off the Internet and gave it a try--man was it good. Partially smoke your bird, then finish it in the fryer. You can do this with any poultry. Just when you thought it couldn't get any better ;0).

Provided by Pokey in San Antonio

Categories Poultry

Time 5h30m

Yield 10-15 serving(s)

Number Of Ingredients 4

Ingredients

16 lbs turkey
peanut oil, for frying (about 2.5 gallons)
1/4 cup cajun spices
10 ounces cajun injection marinade

Steps:

Prepare the bird the way you normally would for smoking or frying. I always use an inject-able marinade and coat the bird with Cajun seasoning. No need to brine first, if this is your habit, prior to smoking because of the reduced smoking time.
Inject about 2/3 of the marinade and let stand in refrigerator over night.
Bring bird to room temperature while you are preparing the smoker.
Smoke the bird for five hours at 170-180 (this is much lower that usual).
Re-inject the bird with the remaining sauce, re-season with Cajun seasoning, and fry in oil preheated to 350F .
Check for doneness after 30 minutes. You're looking for 180F at the thickest part.
Let stand for 20-30 minutes before carving.

Nutrition Facts : Calories 1162.2, Fat 58.3, SaturatedFat 16.4, Cholesterol 493.9, Sodium 472.2, Protein 148.3

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