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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.
https://i.imgur.com/NeThnhx.jpg
Pull it out and inject it with Cajun Butter, then oil it and generously cover with my Cajun poultry rub.
https://i.imgur.com/cTRb0jd.jpg
https://i.imgur.com/2XY7qB0.jpg
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.
https://i.imgur.com/irokEwj.jpg
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This was one tasty bird, and juicy too.
https://i.imgur.com/zuQlUyq.jpg
https://i.imgur.com/MyA5bGP.jpg
https://i.imgur.com/gnzWFEP.jpg
The Finale
https://i.imgur.com/tjoWkBq.jpg
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.
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