Quote:
Originally Posted by mosesbotbol
I have a deep fried turkey planned for the big day. If it rains or is too cold out, I am doing it on the smoker instead.
I plan on brining, seasoning, then cold smoking a little before the deep frier.
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Well, the turkey came out good, but I did it different than planned. I dry cured the turkey with salt, ground rosemary, and garlic powder. I rinsed the turkey off after 24 hours of curing and then coat the skin and under with smoked paprika oil. It was a 13 lb turkey and took 45 minutes at 350 in deep fryer.
It was a huge hit, my parents thought it was the best turkey I have cooked...