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?
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..