smoked then fried turkey???

hmmm, this is interesting, hopefully someone can shed some light on to this bc I may try it next week

I've had chicken wings like that.

Smoke, then fried poultry is a technique popularized by David Chang. Couple of concerns:

1) The meat probably wont cook all the way through during the smoke phase, so be sure to get it into the oil immediately. If you smoke to temp then fry, you run risk of drying it out in a hurry.

2) Separate the turkey into primals first for better smoke absorption and more even cooking.

3) A nice garlicky, vinegary relish or garnish would be awesome on it. Something like a gremolata even. Chopped parsley, garlic, little bit of vinegar, some lemon zest.

Surely, someone has done it before. I'm thinking 2 hour apple smoke, 14lb bird, then cut cooking time back from 3 min/lb plus 5 (42 min) to 2 min/lb =5 (33 min)....standard deep fry injection/rub or no?

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1) The meat probably wont cook all the way through during the smoke phase, so be sure to get it into the oil immediately. If you smoke to temp then fry, you run risk of drying it out in a hurry.

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The 2 hour smoke would be less than 1/4 of time if smoked to temp (7 hours) I am thinking smoke to enhance then deep fry to temp.

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The 2 hour smoke would be less than 1/4 of time if smoked to temp (7 hours)

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Yikes. I can't imagine smoking a turkey for that long.