Can't Make up My Mind Smoked/Fried Turkey

1. 1

   Prepare the bird the way you normally would for smoking or frying.

2. 2

   I always use an inject-able marinade and coat the bird with Cajun seasoning.

3. 3

   No need to brine first, if this is your habit, prior to smoking because of the reduced smoking time.

4. 4

   Inject about 2/3 of the marinade and let stand in refrigerator over night.

5. 5

   Bring bird to room temperature while you are preparing the smoker.

6. 6

   Smoke the bird for five hours at 170-180 (this is much lower that usual).

7. 7

   Re-inject the bird with the remaining sauce, re-season with Cajun seasoning, and fry in oil preheated to 350F .

8. 8

   Check for doneness after 30 minutes.

9. 9

   Youre looking for 180F at the thickest part.

10. 10

    Let stand for 20-30 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.