Hay there everybody I have researched on smoking turkey and understand the internal needs to be 165.
Here is my question. What if I want to smoke then fry? Do I smoke the turkey till the internal is 165 or should I just smoke heavy for 2-3 hours then pull it to fry? I'm a bit lost on this one and any thought would be appreciated. I'm not sure if this is even a common practice.
Brian
Here is my question. What if I want to smoke then fry? Do I smoke the turkey till the internal is 165 or should I just smoke heavy for 2-3 hours then pull it to fry? I'm a bit lost on this one and any thought would be appreciated. I'm not sure if this is even a common practice.
Brian