Cant Make Up My Mind Smokedfried Turkey Food
CAN'T MAKE UP MY MIND SMOKED/FRIED TURKEY
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
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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