“Got this idea off the Internet and gave it a try--man was it good. Partially smoke your bird, then finish it in the fryer. You can do this with any poultry. Just when you thought it couldn't get any better ;0).”
5hrs 30mins

Ingredients Nutrition

  • 16 lbs turkey
  • peanut oil, for frying (about 2.5 gallons)
  • 14 cup cajun spices
  • 10 ounces cajun injection marinade


  1. Prepare the bird the way you normally would for smoking or frying. I always use an inject-able marinade and coat the bird with Cajun seasoning. No need to brine first, if this is your habit, prior to smoking because of the reduced smoking time.
  2. Inject about 2/3 of the marinade and let stand in refrigerator over night.
  3. Bring bird to room temperature while you are preparing the smoker.
  4. Smoke the bird for five hours at 170-180 (this is much lower that usual).
  5. Re-inject the bird with the remaining sauce, re-season with Cajun seasoning, and fry in oil preheated to 350F .
  6. Check for doneness after 30 minutes. You’re looking for 180F at the thickest part.
  7. Let stand for 20-30 minutes before carving.

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