Can't Make up My Mind Smoked/Fried Turkey
- Ready In:
- 5hrs 30mins
- Ingredients:
- 4
- Serves:
-
10-15
ingredients
- 16 lbs turkey
- peanut oil, for frying (about 2.5 gallons)
- 1⁄4 cup cajun spices
- 10 ounces cajun injection marinade
directions
- 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.
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RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>