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Smoked Cajun Turkey

GriffinGriffin Posts: 7,567
edited June 2012 in EggHead Forum

I've had this 18.5 lb turkey that I got for free last November taking up way too much room in my freezer, so this weekend was finally the time to get rid of it.
I started out brining it for 24 hours.

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Then injected it with Tony Chachere's Jalapeno Butter.
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Then it was rubbed down with Dizzy Pig's Swamp Venom and placed on the Egg at 350 with some cherry wood.
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Some friends came over and brough some jalapeno cheese venison sausage and some boudin.
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I think it cooked for about 4 hours and 45 minutes...not sure I blame the Turkey....the Wild Turkey for making those details a bit hazy.
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I just know we were hungry.
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This may have been my best turkey to date. Gotta say...the brine really does help, although some credit has to go to the Egg. We also had some of Mrs. G's dressing and some red beans and rice to go with it, but we didn't get any plated up pics. Sorry about that.

More pics and details can be found on my blog.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • NDGNDG Posts: 1,547
    looks real niccccccce!  Full turkey is next on my list.  Quick question . . . did you keep the turkey in that bag during the brine?
    Columbus, Ohio
  • GriffinGriffin Posts: 7,567
    The turkey was not in a bag at all. Maybe you are seeing a bag in the first pic? That is just a zip lock bag filled with water to weifh it down and help keep the turkey submerged.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NDGNDG Posts: 1,547

    Yeah that what I was looking at - makes sense now.  I just read all the details on your blog, thanks for posting.

    PS I just got that Argentina Rub from Williams Sonoma (you mentioned it in previous posts) over the weekend and did a skirt steak last night with it, great flavor.

    Columbus, Ohio
  • GriffinGriffin Posts: 7,567
    Oh yeah, that stuff does have good flavoring. Glad they are still selling it, it seemed to disappear awhile ago and wasn't on their site or anything. Haven't used it anwhile.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • LoggerLogger Posts: 268
    Hey Griff,
    How was the Boudin with the cherry smoke?  I've got some in the freezer I need to cook.
    OKC area  XL - Medium
  • GriffinGriffin Posts: 7,567
    Ya know towards the end of the cook when we threw them on, there just wasn't that much smoke coming off, so I didn't notice any smoke flavor to them.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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