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Cajun Spiced Turkey for Sunday Dinner
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Wazoo
Posts: 150
Decided to cook up a turkey breast for Sunday chow. Spiced it up with Chef Hans' Cajun Meat Seasoning, and cooked it at 350 for two hours. Lots of smoke (hickory) for extra flavor - darkened look. Turned out very smokey, spicy, and juicy.
Chef Hans Spices:
http://www.chefhansgourmetfoods.com/
Preparation:
Cooking:
Done:
Chef Hans Spices:
http://www.chefhansgourmetfoods.com/
Preparation:
Cooking:
Done:
Comments
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Man, does that look good. One of my favorite cooks.
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Hickory'll do that for ya - especially with poultry. Looks mighty tasty though! I use cherry sometimes and even that can be too smokey. I don't notice it so much when I eat it fresh off the egg, but with leftovers, it seems much more prominent.
Don't see a Polder in your pics though.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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Good looking turkey.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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