re: smoked then fried turkey???

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.