Can't Make up My Mind Smoked/Fried Turkey

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READY IN: 5hrs 30mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
  • 16
    lbs turkey
  • peanut oil, for frying (about 2.5 gallons)
  • 14
    cup cajun spices
  • 10
    ounces cajun injection marinade
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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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