Brining Smoking & Deep Frying a Turkey

[Kitchen Commander]

I want to try something new this year and I'm wondering if anyone has ever done the same.  I'm planning on brining 2 turkey's.  One will be cooked by the wife, the conventional method in the oven.  The other will be smoked then deep fried.  I know the skin doesn't crisp up that well in the Bradley so I'm thinking the deep fryer will do that part really well.

Anyone ever tried it?  Thoughts? Opinions? Advice?

[cajunboudreaux]

I have been doing this for years. I would cold smoke for 2 hours( just generator running) then fry for 3 minutes per pound at 325.. Besure and rub yellow mustard and sprinkle cajun seasoning on the outside of the turkey before frying. You will have an amazing cripy-juicy turkey.. My rule of thumb to have an amazing turkey i would stay below 15 lbs on your turkey..