Smo-fried turkey - cherry smoke

[WoodlawnSmoker]

I've been wanting to try this for awhile.  Instead of brining, I decided to do a beer and butter injection recipe.  This is the injection recipe I used:

    1/2 pound butter
    1/2 can beer
    2 tablespoons salt
    2 tablespoons Worcestershire sauce
    2 tablespoons Tabasco
    1 tablespoon soy sauce
    2 teaspoons garlic powder
    2 teaspoons onion powder

I smoked the bird with cherry for two hours at 250 F.  Then it went into the oil at 350 F until I got an IT of about 162 F in the breast.  I let it rest for about 20 minutes and then carved.  This was a damn good, tender bird, I'll do it again.  Tomorrow for brunch we're going to have toasted turkey, smoked bacon and fresh tomato sandwiches.


After 2 hours of cherry smoke, looking and smelling great


May as well have a beer while it's frying


A little crooked but a fine bird

[Quarlow]

That looks pretty frickin' awesome. Nice job.

[Wildcat]

Real nice.  ;)

[pensrock]

Looks great.

[KyNola]

Your turkey looks very good.

One word of caution, covering the rack with foil can be a problem.  The covered rack can impede the smoke flow and also trap heat underneath the covered rack.  Wrapping food in foil and placing in the Bradley is ok but covering a rack is not recommended.