Turkey Question

[Rainmaker]

Getting ready for Thanksgiving.  Normally my son cooks the Thanksgiving turkey in his turkey fryer.  This year he has asked me if I can smoke it first.  Has anyone done this before?  How long should I cook it in the smoker?  From reading this site it seems that people use about 4 hours of smoke.  I'm wondering if I should take it out then and do the rest of the cooking in the turkey fryer or nearly finish it in the OBS then just crisp the skin in the fryer?  Also should I brine it first?  Any suggestions a brine recipe?

[Quarlow]

I have done a turkey in the smoker for 4 hrs and then moved it into the Big Easy. The best damn turkey I ever ate. But I sure miss the stuffing. Ther is alot to be said for brining turkeys. I have never done it but someone will be along that has. I will brine the next turkey I do, then smoke it and Big Easy it. Mmmmmmmm

[KevinG]

Here's how I did mine mostly in the Bradley, but in the oven later.

http://forum.bradleysmoker.com/index.php?topic=12806.0

[Habanero Smoker]

Several members have smoked then deep fried their turkeys. The only complaint, is that a few stated the finished color was too dark.

Here is one method, but there are other ways posted on the board. Some include brining some include injecting. Some use less smoke.
Smoked deep fried turkey

Bradley's Recipe:
Deep Fried Smoked Turkey

[GusRobin]

I have done a turkey and it came out great. Here is the thread with pics and details.

http://forum.bradleysmoker.com/index.php?topic=17787.0 

I first brined the turkey overnight, then injected with the mixture noted in the thread. I splatchcocked the turkey then slathered with CT and applied Renown Mr Brown Rub (recipe is in the recipe site). I cooked for 7 hrs (12 lb turkey.). Of the 7 hrs I applied smoke for 3 2/3 hrs. (Had an odd number of pucks that is why the 2/3)

I would strongly suggest that whatever way you do it, do a practice one before Thanksgiving. It will help you get the process and timing down. Nothing worse that a room full of people giving you dirty looks cause the food is not ready or you forgot something. Having to order a pissa on Thanksgiving is difficult and not well received. ;D

Gus

[Rainmaker]

Thanks for the advice.  I think I will brine and smoke/cook for about 4 to 5 hours then take to my son's and finish in the turkey fryer.  I noticed a recent posting for an apple brine that I'll probable try.

[Habanero Smoker]

If you are going to transport a partially cooked turkey that may present some obstacles, and may not be safe. First how far away is your son, and how much time will it take from the time you remove the bird, pack it up, transport it, until you get it into the deep fryer. It may be safer to transport the smoker, and smoke the turkey at his place just prior to deep frying. Or maybe bring the smoker over to him the day before, and give him instructions on how to apply the smoke.

As for brining, if you have a self basting bird; and most are these days, you don't have to worry about brining; they are already injected with a brine solution. As for the amount of smoke I would keep that around 3 - 4 hours.

[Rainmaker]

I was a bit worried about the transport part.  I thought I would cook it in the Bradley until it is almost done then FTC it while transporting it to his place (10 mins).  Then we would just use the turkey fyer to crisp the skin. 

[Habanero Smoker]

That should work well to keep the turkey at a safe temperature until you fry it. I would pat it dry with paper towels before placing it in the fryer.