Cajun Brined Smoked Turkey

New Orleans Graphic

 

 

 

 

Ingredients

1 Whole turkey

Cajun Brine: 

1 pound Salt

1 pound Sugar

½ cup Liquid crab boil

2 Bay leaf

1 Onion, chopped

6 Crushed Garlic Cloves

1 tablespoons Cayenne Pepper

¼ cup Whole peppercorns

2 sprigs Fresh Thyme

1 tablespoon Sage, rubbed

1 gallon Water

1 gallon Ice

Method of Preparation

  1. Reserve Ice on the side.
  2. Combine all remaining ingredients in a large pan and bring to a boil for 5-10 min until onions are soft.
  3. Remove from heat and add ice to cool liquid.
  4. Add cleaned turkey and brine for 24 hours.

Smoking

  1. Remove turkey from brine and let dry for 45 minutes.
  2. Insert chucks of raw butter up under the skin on over the breast meat and inside of the thigh skin.
  3. Place in a hot smoker at 250 degrees F and smoke for approx. 1.5 to 2 hours or until the internal temperature
  4. inside the thigh reaches 160 degrees F.
  5. Baste turkey with it’s own juices after 1 hour.  Do not open smoker door before hand as to not release the
  6. smoke.
  7. Remove and rest for 30 minutes before slicing.

Categories: Food is Art

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