Thread: 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.

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.

Smoked Apple Roses