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Cajun Spiced Turkey for Sunday Dinner

WazooWazoo Posts: 150
edited 8:43AM in EggHead Forum
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:





  • FluffybFluffyb Posts: 1,815
    Man, does that look good. One of my favorite cooks.
  • Carolina QCarolina Q Posts: 13,007
    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!


    Central Connecticut 

  • thechief96thechief96 Posts: 1,908
    That looks eggcellent
    Dave San Jose, CA The Duke of Loney
  • MickeyMickey Posts: 18,744
    Good looking turkey.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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