cajun turkey

Discussion in 'Poultry' started by dannyp, May 9, 2015.

  1. dannyp

    dannyp Fire Starter

    I figured a few practice smokes for thanksgiving won't hurt so today I'm doing a Cajun bird.
    I brined it overnight in equal parts brown sugar,Tony catchere's Creole seasoning and kosher salt. Today I made an injection with butter ,Creole seasoning,garlic powder,and Crystal hot sauce.

    Spatchcocked and sprinkled with more Creole seasoning and into the smoker with its friends. I'll post done pics in a bit
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Gonna be a tasty bird!
  3. timberjet

    timberjet Master of the Pit

    Oh my, that is gonna be some fabulous yard bird there.
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks fantastic!  
  5. dannyp

    dannyp Fire Starter

    At 172 at the thigh and 162 at the breast I moved it up to the top rack to crisp a bit.

    I pulled it at 167 breast and 176 at the thigh. It's wrapped in foil and towels in the cooler till dinner time.

    I started off at 300 for 45 minutes and then kept it between 250 and 275 the rest of the time. All but 3 oak splits were pecan wood and it took just at 3 hours 15 minutes.
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Great job!  How much did the bird weigh?
  7. dannyp

    dannyp Fire Starter

    I'm really not sure. The package had all kinds of info but it didn't have a weight, and it's been in the freezer for a long time so I forget. Im guessing about 12 pounds.
  8. dannyp

    dannyp Fire Starter

    Came out great.

  9. b-one

    b-one Smoking Guru OTBS Member

    Looks like a little a sty turkey!

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