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Gobble Gobble
corb69
Posts: 155
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.
Comments
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Sounds like a Happy Thanksgiving in the making!
Louisville, GA - 2 Large BGE's -
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.Opelika, Alabama
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Good looking bird..Good luck.. :-cGreensboro North Carolina
When in doubt Accelerate.... -
The turkey was a huge success. Very moist and full of flavor. I'll definitely be doing it the same way next year.
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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.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Did you brine the ole bird ?
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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.puretexsun said:Did you brine the ole bird ?
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