5 hrs 30 mins
Pokey in San Antonio, TX's Note:
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).
My Private Note
Units: US | Metric
- 16 lbs turkey
- peanut oil, for frying (about 2.5 gallons)
- 1/4 cup cajun spices
- 10 ounces cajun injection marinade
- 1Prepare 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.
- 2Inject about 2/3 of the marinade and let stand in refrigerator over night.
- 3Bring bird to room temperature while you are preparing the smoker.
- 4Smoke the bird for five hours at 170-180 (this is much lower that usual).
- 5Re-inject the bird with the remaining sauce, re-season with Cajun seasoning, and fry in oil preheated to 350F .
- 6Check for doneness after 30 minutes. You’re looking for 180F at the thickest part.
- 7Let stand for 20-30 minutes before carving.
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Nutritional Facts for Can't Make up My Mind Smoked/Fried Turkey
Serving Size: 1 (484 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1162.2
- Calories from Fat 524
- Total Fat 58.2 g
- Saturated Fat 16.4 g
- Cholesterol 493.9 mg
- Sodium 472.1 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 148.3 g
The following items or measurements are not included: