smoking...SCRATCH THAT, HOW DO I DEEP FRY a turkey?

[Kc_Kracker]

see newer post. help!

[Fl0und3rz]

http://hunting-washington.com/smf/index.php/topic,110515.msg1449719.html#msg1449719

[dogtuk]

a few brine recipes in the link provided I just buy the basic brine mix at the store made by smokehouse and use it I also inject the brine into the bird
smoke the bird using apple or cherry and bring the bird temp up to 165 in the breast and smoke at a high temp 350 it will make the skin crispy and only take 4 hours or so to do I dont add any stuffing

[nwwanderer]

Many purchased birds are injected and brining is not a good idea.  Wild or home raised, brine away.  Smoke to taste but internal temps need to reach poultry levels.  The books say 180, I am happy with 160 if it is maintained 30 minutes or so.

[Woodchuck]

Good luck man, I still can't figure out how to keep the darn things lit.   

[Blacktail Sniper]

Good luck man, I still can't figure out how to keep the darn things lit.   

Make sure the feathers are dry....DUH   

[Austrian Hunter]

Deep fry the bird!!!    can't wait for Thursday!! 

[Woodchuck]

Good luck man, I still can't figure out how to keep the darn things lit.   

Make sure the feathers are dry....DUH   

Will do, but what about fish?

[Blacktail Sniper]

Good luck man, I still can't figure out how to keep the darn things lit.   

Make sure the feathers are dry....DUH   

Will do, but what about fish?

Just a pinch between your cheek & gum!!

[Blacklab]

Kc you don't want to stuff a slow cooked turkey. The stuffing can get germy real easy. All my turkey smoking birds are 12lbs or so for that very reason. Dogtuk said it best internal temp breast 165. Though brinning the turkey helps the flavoring it also helps with keeping it from drying out 

[Kc_Kracker]

yes id probably get her up to temp for a little while then cool her off and smoke for a while like i do with chicken, we purposly got 2 small birds versus 1 huge one

[gasman]

I slice the turkey in half and then smoke it.  Gets smoke flavor through out and less time in the smoker then a whole turkey.

[hrd2fnd]

tell us  know how you kept lit in the pipe   

[Kc_Kracker]

tell us  know how you kept lit in the pipe   

ok this has already been stated 3x, put down the not yet legal weed and pay attention 
 
gasman i was thinmking of that so it gets up to temp to kill microbials

[Kc_Kracker]

a few brine recipes in the link provided I just buy the basic brine mix at the store made by smokehouse and use it I also inject the brine into the bird
smoke the bird using apple or cherry and bring the bird temp up to 165 in the breast and smoke at a high temp 350 it will make the skin crispy and only take 4 hours or so to do I dont add any stuffing

350? ok i trust you more then anyone brother, i have seen your stuff for years, maybe before i die ill get to trey your stuff