Turkey question!!?

Question

Is there a specific way to fry and/or smoke turkey so that it tastes good? I'm old-fashioned and an a fan of oven roasted turkey. I'm not from the South...so I guess "fried" is not one of my food groups. My relatives smoked and fried 2 turkeys last yr. and they were HORRIBLE. Both were dry and bland, which is surprising for the fried one, since there's oil involved. Omg worst TG meal ever. They're thinking of smoking and frying turkeys again this yr. and I'm really scared...

Answer 1

Here is a juicy bird everyone will love! I get requests to cook turkey this way for many Thanksgiving meals. The recipe is in my cook book. Enjoy!

Dave’s Famous Beer Can Chicken or Turkey

For chicken:
1 3 to 4 lb. whole fryer chicken, rinsed and patted dry
1 12 oz. can of your favorite beer
2 Tbs. granulated garlic
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 whole chipotle pepper in adobo sauce
Apple wood chips

For turkey:
1 14 to 20 lb. turkey, rinsed, and patted dry
1 can Fosters beer
6 Tbs. granulated garlic
2 Tbs. kosher salt
1 Tbs. freshly ground black pepper
3 whole chipotle peppers in adobo sauce
2 sprigs fresh rosemary (optional)
Apple wood chips

Preparation for the chicken and turkey are similar rub the garlic salt and pepper all over the outside and inside cavity of the bird open beer and remove about 2 regular swallows. Push pepper (s) into can of beer, 1 tsp. garlic and rosemary sprig(s) into beer also. Carefully push beer can into the cavity of the bird, then stand the chicken in a 8” or 10” Dutch oven. Stand the turkey in a 12” deep Dutch oven. Carefully set the Dutch oven and bird into the bottom of a Weber kettle B.B.Q. and place hot ready briquettes around the Dutch oven. Use about 30 briquettes for a chicken and a charcoal chimney full for the turkey. Scatter wood chips over charcoal and place the lid of the Weber on top and bake the chicken for 45 minutes and the turkey for 2 to 2 ½ hours or until meat falls off the bones or thigh juice runs clear. DO NOT LIFT THE LID UNTIL AFTER THE FIRST 30 MINUTES! Carefully remove bird and Dutch oven from B.B.Q. let rest 10 minutes before serving. You can save the juices to make a remarkable gravy for mashed potatoes or stuffing!

Answer 2

with the fried turkey, you must inject flavor prior to cooking. I would definately recommend doing brine over night prior to cooking. Usually 24 hours in the solution if possible. If the turkeys last year were dry, they were overcooked. Whoever is cooking needs to use a meat thermometer to check the temerature. Turkey's should be no more no less than 165 degrees.You can actually take it out when it reaches 161 degrees due to carry over cooking.


attached are a few recipes from Food Network's website. The first alton brown one has a fantastic brine recipe. you can brine it over night then cook. The other two tell you how to figure out cook time as well.

Answer 3

Well, I am from the south, and we love to fry turkeys. However, you really have to know what you are doing or it will become a disaster. The best way I found to cook a turkey so it will be moist is to use the cooking bags (I think they are from Reynolds). They can be found where the foil is and they give you all the instructions for oven roasted turkey. To keep peace in the family, tell them you will bring one you prepare yourself, that way you can eat the moist one, while they chow down on the dry one!!! Good luck!

Answer 4

we don't in many cases have plenty Turkey left over actual. what's left I regularly make a chinese language Turkey curry with onions and backyard peas. as quickly as that's long gone..... not greater Turkey hooray!

Answer 5

They need to be injected with a marinade. It will make it jucier and better. There are more specific directions and a link to buy a marinade here: http://www.fabulousfoods.com/school/cstech/fryturkey.html