Deep Fried Smoked Turkey Recipe
1 whole wild turkey (wild optional)
Lots of oil as per manufacturer of the deep fryer
There are many options to cooking a turkey this way.
Marinating the bird for 24 hours prior to cooking it is one option. Use a sugar/salt cure in a 50/50 ratio, and thoroughly cover turkey and store in refrigerator.
After 24 hours rinse and pat dry.
Cold smoke the turkey for 4 hours prior to cooking it in your deep fryer.
Using Apple flavour bisquettes, place the turkey in the Bradley Smoker and cold smoke at 40°C (100°F), turning occasionally.
Following the directions of the manufacturer, deep fry according to the weight of the bird.
Try using peanut oil for extra flavour.