Smoking a 10pound turkey then Deep Fry it?

[Vlasin]

We generally cook 2 birds every year - one traditional and one deep fried.

I've smoked turkeys in the past but, this year I was thinking about smoking a bird and then deep fry it...I thought it would taste great. Told a few friends my plan and they looked at me funny. My thought is pretty much anything in the smoker is great. Pretty much anything deep fried is great. Soooooooo, if you combine the two it will still be great, if not a little better then great.

Thoughts?

[McGurk]

Maybe an hour in a heavy smoke and then finished in the fryer. I would worry about it drying out, though. Do one each way and let the empty platter tell you which one is the better option.

[ishy]

I like your idea. But I do agree with McGurk on not doing a complete smoke on it. You want it as moist as possible before throwing in the deep fryer which then seals in any and all remaining moisture. I say very doable. PLease post results if you go throug with it. Sounds awesome..... Big question, how long to deep fry?? I have no idea how many Min. per lb. you would subtract from a "normal" deep fried turkey.. I say go for it...

[atvlaska]

your going to make smoked oil....everything ....put in that fryer will taste like the smoked bird. it works but...don't make a batch of beer batter fish next week ...just sayin

[Vlasin]

Thanks for the words.

I'll be giving it a try. Going to brine the turkey tonight and smoke for a couple hours tomorrow before the fryer. We'll only be using the oil one time. I'll post how it went...maybe take a few pics along the way.

[Vlasin]

Well....it turned out OK.

Soaked in a brine for 12 hours. 3 hours on the smoker at 210 (apple/hickory mix) and then fried it for 15min. Parts did dry out, but 70% of the bird was perfect.

Would I do it again? - probably not. I'd stick to either 100% smoking or 100% fry. But was fun to try and there was more 'tradition' turkey left after the meal.

[MuleShack]

Sounds like an interesting idea.

I probably would have only smoked it heavy for an hour (like Mcgurk suggested) on low heat to get the smoke flavor in it. Then did the cooking to seal it in with the fryer.