Smoked a turkey on the Mak 1 star. Injected with butter and seasoned with Weber’s New Orleans Cajun seasoning. Cooked at 250 deg the entire way.
After resting the meat I removed the skin and fried it in a skillet until crispy at a low to medium heat. I then shredded the turkey meat and skin and mixed it all together. The meat was smoky and had a nice kick. I made a turkey sandwich topped with honey mustard dressing. Also the texture of the skin after frying it in a pan was amazing. Thanks for looking!
After resting the meat I removed the skin and fried it in a skillet until crispy at a low to medium heat. I then shredded the turkey meat and skin and mixed it all together. The meat was smoky and had a nice kick. I made a turkey sandwich topped with honey mustard dressing. Also the texture of the skin after frying it in a pan was amazing. Thanks for looking!
