Wendy H
BBQ List
11/18/02


Hey Earl,  I do the smo-fry thang, and if I had my smoker and turkey fryer 
here in WI instead of back home in UT, that's the way I would be preparing 
my bird this Thanksgiving.  Here's what I do:

[1] Clean and trim the bird and place in brine (I use TFM's) for 2-3 days.
[2] Remove from brine, pat dry, place uncovered on a platter in the 
refrigerator overnight to allow the bird to "tack up".
[3] Remove from refrigerator and allow it to rest while you mix up the 
injection concoction. (I have my own favorite which has been posted before, 
but there are limitless combinations you can use.  You don't need to have 
the bird come up to room temperature, but I do let it come up a little as I 
think it makes the injection easier.
[4] Sprinkle inside cavity of turkey liberally with kosher salt, freshly 
ground pepper, granulated garlic, and Tony Chachere's.
[5] With turkey breast side up on the platter, inject liberally into the 
breast, legs, thighs, and wings (except for wing tips).
[6] Brush back side of turkey with olive oil (or, I usually use any leftover 
injection concoction as mine contains a LOT of butter), and sprinkle 
generously with kosher salt, freshly ground pepper, granulated garlic and 
Tony Chachere's.
[7] Place turkey breast side up on a clean dry platter.  Rub the top side of 
the bird with olive oil or injection and sprinkle as outlined above.
[8] Slide turkey on platter into a plastic grocery bag and refrigerate 
overnight.
[9] On Turkey Day, allow the bird to come to room temperature while you fire 
up your smoker.  Smoke for 2 hours using your wood of choice.
[10] Deep fry turkey until an instant read thermometer inserted into the 
thigh registers 160-165 degrees.
[11] Remove turkey and allow to rest for at least 10-15 minutes before 
carving.
[12] Stand back and get the hell out of the way so you don't get hurt...your 
guests will be decending on that bird like flies on...well, you get the 
idea.

Truly, you will have one of the tastiest birds you have ever prepared.  I 
know it may look fussy, but spread out over several days as it is, the 
preparation is not really that big of a deal.  I once did a number of them 
for a party, and while the bird was resting and I was preparing some 
biscuits in the turkey fryer outside (you just pop them in after removing 
the bird...they take only minutes to cook up nice and brown, and flavored 
from the seasonings in the oil), unbeknownst to me, my guests lost their 
patience.  When I returned to the kitchen, I found that they had already 
relieved the bird of its legs and wings (with their bare hands!), and people 
were pulling away at the breast meat.  So much for presentation!  Well at 
least I didn't have to carve. ;)

One other suggestion...If you're going to do this, do two or as many as you 
can fit in your smoker.  As long as the oil is hot, you might as well take 
advantage.  We usually do a number so each of Blaine's three sons gets to 
take one home with them.  Additionally, if cooled and well wrapped (plastic 
wrap, then foil, then a plastic bag, they freeze well and reheat and recrisp 
with very good results in a 350 degree oven.  One year I did some at 
Thanksgiving, them brought one with me to Wisconsin where we had it for 
Christmas.  Everyone loved it. ~W


