Bought an oil less fryer.
Looks like 10mins per lb
Break it to me about Cajun butter and rubs for this thing.
Looks like 10mins per lb
Break it to me about Cajun butter and rubs for this thing.
Harris teeter and Wegmans both have young frozen turkeys for 27 cents a pound... Test away! I'm going to get a couple for the smoker.
How hard are turkey to light?Imy family wanted me to smoke one, but I wanted to try it fried
BEd
How hard are turkey to light?I
Will you get a buzz off of it?
my family wanted me to smoke one, but I wanted to try it fried
We usually fry one and roast one. This is my first Thanksgiving with a Traeger. Don't know if I will risk the official dinner with a smoked bird, we have a lot of people coming, but I will definitely be smoking one and processing it for carnitas, mole turkey, and sandwich meat...
I told my mom to make hers normal, and I will make a Cajun bird for extra.
That's what I do. MIL roasts a standard bird, I brine, inject, rub, and fry one Cajun style...
Try the creole butter injector. It’s not spicy and very very good. I use Tony’s seasoning on the outside. They are usually fantasticI told my mom to make hers normal, and I will make a Cajun bird for extra.
Our family has been using one of these for years, No messy oil to dispose of after cook and the bird taste as if you fried it.View attachment 168676
Picture of the witchcraft I am using, so I don’t have to mess with oil, fear explosions, wait 4 days for the oil to cool, clean the oil that costs more then the bird...
We usually fry one and roast one. This is my first Thanksgiving with a Traeger. Don't know if I will risk the official dinner with a smoked bird, we have a lot of people coming, but I will definitely be smoking one and processing it for carnitas, mole turkey, and sandwich meat...
There’s only like 20 of us eating, so it will get gone, I told my mom it will be turkey sandwiches for days. lol.
The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.
At traditional smoking temps larger birds stay in the danger zone too long and you run the risk of food poison.
Truth. I’ve done mine on the BGE for years. Typically start it about 250 the open the vents and crank it up higher after the first hour or so. Staying below 250 not only adds danger, but will leave you with a rubbery skin. Ask me how I know that.
Torn between the BGE or the new pellet cooker this year. And there will only be 4 of us so hard to justify 2 birds.
What size bird do you normally cook on the egg? I'm thinking about smoking either a whole bird or legs/quarters this year on my Primo. Smoked a ham the last couple years that was pretty good. Parents asked us to plan on doing the Turkey this year.Truth. I’ve done mine on the BGE for years. Typically start it about 250 the open the vents and crank it up higher after the first hour or so. Staying below 250 not only adds danger, but will leave you with a rubbery skin. Ask me how I know that.
Torn between the BGE or the new pellet cooker this year. And there will only be 4 of us so hard to justify 2 birds.
The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.
At traditional smoking temps larger birds stay in the danger zone too long and you run the risk of food poison.
The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.
.
For the fryers in the crowd, check with your local Fire Dept and see if they are offering to fry your turkey (for free) if you'll bring it to the station.
They say it's easier if you come to them so they don't have to come to you!!! If you're hard headed, just be careful.
What size bird do you normally cook on the egg? I'm thinking about smoking either a whole bird or legs/quarters this year on my Primo. Smoked a ham the last couple years that was pretty good. Parents asked us to plan on doing the Turkey this year.
You find that Big Green Egg is worth the money CZ?
A suggestion: once the oil gets hot, turn off the burner while you lower the turkey into the oil. Then relight it. That way, if you accidentally overflow the oil, you'll still have a Butterball turkey and not a fireball.For the fryers in the crowd, check with your local Fire Dept and see if they are offering to fry your turkey (for free) if you'll bring it to the station.
They say it's easier if you come to them so they don't have to come to you!!! If you're hard headed, just be careful.