Smoked & Deep Fried Turkey Breast

Unknown

Anybody ever smoke a turkey breast and then deep fry? I am planning on mesquite smoking a eight pound breast for three to four hours and finishing it up deep fried in peanut oil.
I have never tried this , I was wondering if anybody has.
Thanks,
Arnie

eggor

Arnie,[p]I heard of a smofried turkey, check on this other forum where someone posted originally, hope it helps. there was a detailed recipe that was supposed to be very good.[p]Scott

[ul][li]other forum[/ul]

Chef Wil

eggor,
give a shout by email please, thanks

Unknown

"SMOFRIED TURKEY". I found a little about it. I will post back and let you guys know how it turns out.
Thanks,
Arnie

Unknown

Arnie,
Here is my response to someone on Ray Basso's forum a while back
about smoke fried turkey.[p]We did that about a month ago. Had a 12 pound bird in the freezer that
had to be cooked and we were in the mood for turkey so gave it a try.
Turned out great. As I recall, we brined the bird in a basic brine for
24 hours, then put it on the smoker at about 300 - 325 deg. till the
thigh temp. hit approx. 135 deg. (This was an arbitrary temp.) The
smoke wood was Pecan. The bird was then put in the deep fry
pot with peanut oil and left in till the thigh temp hit about 180ish
- figured the temp would rise a little as the bird rested. I don't
recall exactly but think the time in the fryer was about
10 - 12 min. or about a 1 min. per pound The skin did split
when the bird was put in the oil - not sure why but it was crispy.
The bird was moist throughout and had that smokey taste to it.
We'll do it again.[p]Handling tip: I put the bird on the deep fry stand before doing any
smoking , then placed the bird and stand in a shallow dish in the
smoker to catch any juices. When it was time to transfer the bird to
the deep fry pot, all I had to do was lift the stand and bird and go
right into the pot.[p]Here is a link that describes the Smoke Fried Turkey.
http://www.bbq-porch.org/turkey10.asp[p]Enjoy,[p]K_sqrd

[ul][li]Smoke Fried Turkey[/ul]

Sandlapper

Arnie,[p]I have posted several times that starting a turkey in the BGE for about an hour and then transferring to a fryer to finish off is a great way to combine 2 flavors...smoky and fried..[p]Thinking about doint the same with a butt just for kicks....