Gobble Gobble

corb69

Injected with Tony Saturies Creole Butter and rubbed down with Carolina Seasoning. Egg is at 350 using Ozark Oak Lump and a small chunk of Apple wood.

johnkitchens

Sounds like a Happy Thanksgiving in the making! 

Buckdodger

Anxious to hear how the creole butter tastes in your turkey. Sounds good! Next time I do a couple of butts one of them will be injected with the butter.

Have a Happy Thanksgiving all.

johnmitchell

Good looking bird..Good luck.. :-c

corb69

The turkey was a huge success. Very moist and full of flavor. I'll definitely be doing it the same way next year.

SGH

Looks like a winner to me my friend =D>
For reference, Tony Chacheries makes a cajun rub that is great on most everything. It is par excellent on seafood and chicken wings. Again, awesome job.

puretexsun

Did you brine the ole bird ?

corb69

puretexsun said:

Did you brine the ole bird ?

No.  It was a Butterball Turkey so I didn't think there was a need.  I cooked it over a pan filled with chicken broth and towards the end of the cook I covered it with a small coat of hot butter.  It turned out very moist and delicious.