Smo-Fried Turkey How To





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Published on Nov 15, 2012

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Smo-Fried turkey is a natural progression combining 2 of the most popular ways to cook a turkey. It?s really quite simple, smoke or grill the bird then drop it in hot grease to finish off the cook and crisp up the skin. Please be very careful. Hot grease, liquids, and fire mixed together can spell disaster if you don?t put safety as your top priority! Trust us we call it the garage door killer from personal experience.

Smo-Fried Turkey
10 bs. Turkey, completely thawed.
23 Gal Oil

Equal parts butter, hot sauce (we used Texas Pete wing sauce), white grape juice,
Rub: Tonyapos;s Chachereapos;s,

Inject turkey breast from inside cavity, legs and thighs from outside. Rub under skin, on top of skin, and inside of cavity.
Smoke over hardwood coals and chunks at a settled temperature for at least 2 hours.

Finish turkey in a 325- 350 degree, preheated turkey frying apparatus, until done. 170 degrees in deep thigh. Takes about 30 mins. Let rest, carve, then serve.

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