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 baking powder/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.
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.
No rubbery skin here and more than just a bite through, this had a crisp Pop! as you bit it, not crispy crunchy, but danged nice.
Baking Powder, Air Dried and High Heat!
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.
Salsa Verde Taters
Preheat oven to 450°
2 bags Hashbrown Taters
1 large Onion, chopped medium
2 7oz cans of Salsa Verde
1 28oz can of Green Enchilada sauce
1T granulated garlic
Dump it all in to a 9x13 casserole dish and mix well
Bake at 450° till hot and bubbling throughout, approx 1.5 hours
Smoked Apple Roses
https://www.smokingmeatforums.com/threads/smoked-apple-roses.278257/#post-1860298
Take one turkey and spatchcock.
Pat dry and rub well with a 1:3 baking powder/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.
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.
No rubbery skin here and more than just a bite through, this had a crisp Pop! as you bit it, not crispy crunchy, but danged nice.
Baking Powder, Air Dried and High Heat!
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.
Salsa Verde Taters
Preheat oven to 450°
2 bags Hashbrown Taters
1 large Onion, chopped medium
2 7oz cans of Salsa Verde
1 28oz can of Green Enchilada sauce
1T granulated garlic
Dump it all in to a 9x13 casserole dish and mix well
Bake at 450° till hot and bubbling throughout, approx 1.5 hours
Smoked Apple Roses
https://www.smokingmeatforums.com/threads/smoked-apple-roses.278257/#post-1860298
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