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Thread: Cajun Smoked Turkey
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07-28-2018, 10:02 PM #1
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Cajun Smoked Turkey
Had my wife thaw a turkey for me to smoke this weekend, and today was the day to play with the smoker.
Take one turkey and spatchcock.
Pat dry and rub well with a 1:3 cornstarch/salt mix, then air dry in the fridge for 24 hrs.
Pull it out and inject it with Cajun Butter, then oil it and generously cover with my Cajun poultry rub.
Let it come up to room temp, then into a 350°-375° smoker with a mix of hickory and cherry.
One probe each in the breast and thigh, cooking the breast to 165°, the thighs went to 197° waiting on the breast, but the injections kept the thighs juicy and pretty tender.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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07-28-2018, 10:03 PM #2
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This was one tasty bird, and juicy too.
The Finale
After the main meal I was shredding hand fulls of meat and rolling it in the cajun spiced juices.
Oh man, talk about intense flavor, I think I entered food nirvana for a short period.
I also made a side and dessert.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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07-28-2018, 10:03 PM #3
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,744
- Thanked 1,535 Times in 649 Posts
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
Here's another attempt to post a picture on here. This should be a picture of a flounder caught in NOVEMBER.
Replacement links?