Smoked turkey deep fried in smoked beef tallow

Brine the turkey in a food-safe bucket (salt, brown sugar, oranges, onions, garlic, herbs).

Remove from the brine and pat dry so the skin dries out rather than boils.

Insert the probe past its recommended immersion line so the tip sits at the centre of the thickest part of the breast. No further seasoning: the brine has seasoned it and herbs would burn in the fryer.

Set the offset smoker's damper about two thirds closed for a gauge temperature between 200 and 225, burning a low, smoky fire with open flame (Texas post oak here); on a pellet grill about 180 to 200.

Put the turkey on, and put the wagyu beef tallow in the smoker as well so it picks up fat-soluble smoke compounds.

Smoke about two hours, aiming for about 120 degrees in the breast, for smoke flavour and base colour without crisping.

Pour the smoked tallow into the turkey fryer and heat it 'up to about 360 degrees or so'.

With the tallow at about 375 degrees, turn the burner off before lowering the turkey in slowly on the stand, so any overflow meets no open flame.

Turn the burner back on, holding about 350, and fry until the breast reaches about 150 internal; it carried over to 160.

To serve, cut down along the sternum, remove the breast whole and slice it against the grain.