Smoked Turkey Recipe On The Yoder Smoker
Cajun Smoked Turkey Smoked Turkey Recipe within the Yoder Smoker
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Dipublikasikan tanggal 9 Nov 2017
Smoked Turkey Recipe which has a cajun turkey brine, seasoning and injection smoked on Yoder Pellet Smoker
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For this Cajun Smoked Turkey, I start using a 14lb turkey that I let thaw for 5 days inside the refrigerator. Remove the turkey from the package and rinse under cool water. Be sure to take away the neck plus the giblet bag located within the cavity. Also toss out your pop-up thermometer located inside the breast whether it has one. Those things are unreliable.
For the brine, begin with 2 quarts of water in a very large pot over medium high heat. Add 2 servings of sugar, 1 cup of salt, and ½ cup of Cajun seasoning (recipe is below). Bring this mixture to your boil and stir occasionally before the dry ingredients dissolve.
Pour the amalgamation into a gallon container and add 2 ribs of celery (chopped), 1 medium size onion (chopped), 6 cloves garlic, 1 Tablespoon Black Peppercorns, 4 Bay leaves, 1 bundle of poultry herbs (rosemary, thyme, sage) along with the juice of 2 lemons. Top lots of people off with 2 quarts of water and allow it to steep for the hour at room temp.
Place the turkey in a over-sized zip lock bag; you could find these inside storage container part of Walmart or Lowes. Pour the brine on the turkey and add 2 more quarts of water to totally cover the bird.
Squeeze as often air out of your bag as is possible and keep bag in a very cooler. Place several bags of ice at the top and below the turkey to weight it down from the brine whilst keeping it cool.
After 24 hours take off the turkey in the brine and rinse off any excess seasoning. Pat the outer dry with paper towel and stuff the cavity with quartered apples and onions.
Tie the legs together to support everything inside cavity and inject the turkey that has a Cajun Butter injection. I use 14oz chicken broth, ½ cup melted butter, 2 TBS Killer Hogs Hot Sauce, and 1 Table spoon of Cajun seasoning (recipe below). Combine these ingredients to a jar and shake or stir. Shoot the legs, thighs, and breast evenly while using injection mixture.
Spray skin of the turkey with vegetable cooking spray and sprinkle the surface with the Cajun Seasoning. Let the turkey have fun for a few minutes whilst the grill arises to temperature.
I'm using my Yoder pellet smoker just for this cook and you can use any smoker put in place for indirect heat. Run the pit at 300⁰ and employ your favorite wood for smoke, pecan is one of the best on turkey.
Place the turkey for the pit and smoke it approximately 3 ½ hours. To keep the epidermis from blow drying and turning dark colored, spray the outer every hour with additional cooking spray.
If it can do start to turn dark, you may lay an item of aluminum foil in the turkey. This will shield the warmth and stop the browning process.
After 2 hours for the pit, you need to start monitoring the interior temp. I use a DOT thermometer from Thermoworks (you'll be able to check your DOT here: ,tw=KIL... ) set for 165⁰ within the breast.
Once the alarm beeps you know the turkey should be carried out. Verify the temp reading inside the opposite breast as well as the thigh. I use a Thermapen with this - and it is possible to check out these Termapens here: -...
Turkey is performed when it hits 165 within the breast and 175 within the thigh/leg areas.
Remove the smoked turkey through the pit and cover loosely with foil for 20 minutes before carving.
This Cajun Smoked Turkey is incredible, the brine packs the flavour into the meat along with the injection keeps it super moist. It is spicy yet not hot plus the skin around the outside is simply as good because the meat. Give this place a try this Thanksgiving!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
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