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Cajun Spiced Turkey for Sunday Dinner

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Wazoo
Wazoo Posts: 150
edited November -1 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:
http://www.chefhansgourmetfoods.com/

Preparation:
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Cooking:
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Done:
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Comments

  • Fluffyb
    Fluffyb Posts: 1,815
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    Man, does that look good. One of my favorite cooks.
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  • Carolina Q
    Carolina Q Posts: 14,831
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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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thechief96
    thechief96 Posts: 1,908
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    That looks eggcellent
    Dave San Jose, CA The Duke of Loney
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  • Mickey
    Mickey Posts: 19,674
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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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