PSA: Do NOT put anything other than a COMPLETELY thawed turkey in a deep fryer, if that’s how you roll (this is exactly how I roll on my gobbler).
Tested out a new recipe last weekend and it was a winner. Cranberry, caramel & almond tart. https://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/ - I used a different crust recipe, though.
I’m not anywhere nearly proficient enough to smoke poultry. It’s already so hard to keep it from drying it out, and I just destroy them when smoking. Mine makes the National Lampoons Christmas turkey look delicious. I fry mine, and like it.
The secret is that you don’t smoke it but just put smoke flavor on it. Cut the backbone out and smash the bird flat and get your WSM as hot as you can get it Generally 350 to 400. Chicken around 1:15. Turkey a bit pass two hours for a 10-12 bird.
Yeah it’s hard to get the skin crispy if you cook it low. I don’t love the Smokey taste either for poultry
Spent 6 hours smoking a turkey, wife made a run pineapple upside down cake and cookies, and I made bacon wrapped venison backstrap, and my in laws get a store bought pumpkin pie. I went to throw it in the garbage and they got mad.
Got my side done today. Turkey goes in the oven early, early in the morning for the trip to Hardin Co for the in laws tomorrow. Did a lot of prep work last night thankfully, so I managed to catch an extended nap this afternoon.
We had to delay until Saturday... Luckily, wife bought two turkey's and w4 had sandwiches today... Big meal in two days.
