Recipe by Pokey in San Antonio, TX
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).
- 16 lbs turkey
- peanut oil, for frying (about 2.5 gallons)
- 1⁄4 cup cajun spices
- 10 ounces cajun injection marinade
Directions See How It's Made
- 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.