- May 9, 2020
- 242
- 387
18lb bird. Injected with Louisiana hot sauce, butter, and beer mixture, rubbed outside, and under skin with Tony Cachere’s seasoning. Smoked at 235 for 2 hours, then into a hot peanut oil bath until the breasts got to 153 IT. The thighs were at about 170.
This is by far the best turkey I’ve ever had. There were 9 of us and there weren’t really much left over. Juicy as all get out. The skin was like a crispy Cajun bacon.
This is by far the best turkey I’ve ever had. There were 9 of us and there weren’t really much left over. Juicy as all get out. The skin was like a crispy Cajun bacon.
