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Cajun Smoked Turkey

post #1 of 9
Thread Starter 

I just smoked my first turkey last night and it came out just awesome.  All in all I was very please for my first bird.  Here are the specs:

 

Brine - I soaked this bad boy in a homemade brine for 24 hrs before beginning the smoke.

 

Injection - I used Tony's Cajun butter to inject the bird.  I just injected the bird in all the major muscle.  I used about half the bottle.  I didn't want to over do it for my first bird.

 

Rub - I used Tony's Cajun seasoning as a rub.  I didn't over do it  but i made sure the whole bird was covered.

 

Glaze - During the last 45 min I glazed the bird while it was in the smoking with a honey and Tony's Cajun seasoning mix.

 

Wood - I used apple chips.  I had problems with the chips burning up too fast.  I tried wrapping them in foil but I still didn't have much luck.

 

Temp - started at 200 Degrees until I reaching 140 internal temp and then I boosted the temp to 300

 

Cajun Turkey

 

Cajun Turkey

 

Cajun Turkey

 

Cajun Turkey

 

Cajun Turkey

 

Cajun Turkey

 

Cajun Turkey

 

 


Edited by Jeff Jackson - 11/24/11 at 8:33am
post #2 of 9

Looks good.  I hope ya got to 140 in under 4 hrs.  I love smoked turkey!

post #3 of 9

Man......that glaze really brings out the beautiful color of the bird icon_eek.gif

 

          thumb1.gif      looks_great.png    thumb1.gif

post #4 of 9

Great looking bird Jeff!

post #5 of 9
Thread Starter 

Thanks everyone.  I was real pleased with the outcome of this bird everyone who has sampled the bird really like it.  I will let you know how many leftovers I have.

post #6 of 9

That bird looks beautiful. Hope it tastes as good as it looks.

post #7 of 9
Thread Starter 

I think it does!

post #8 of 9

that looks great. great job.

post #9 of 9
Dont ever put tonys on something and just call it cajun...devil.gif
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