This was the easiest and best way I have ever prepared a Turkey. It was an absolute hit as we served 12 people!
We cooked our Thanksgiving turkey this way for 2017. It was absolutely the best turkey all of us had ever had! Super easy - make sure to buy a couple bottles of the butter injection as we couldn't find them later after Thanksgiving was over. We now have this during the year too. You won't be disappointed!
Safe to assume you clean this bird out first? Stuff any fruits or veggies in there?
I did two small 10 lbs turkeys on Friday Nov9 2018 Cooked one on top of a pineapple juice can instead of beercan with beer in it the other i did traditional had two smoke tubes going Both came out great will be doing them again on Thanksgiving
Followed this last year for Thanksgiving and was a hit !! I'll do it again this year... But this time going to use an apple pellet smoke. Fingers crossed...
I followed the recipe for the Cajun turkey. I cooked it for a work Thanksgiving party, and it was the hit of the party.
Cooked it for our family thanksgiving get together, again it was the star of the show.
I smoked two turkeys following the Rec-Tec cajun recipe to an T. I took the first one to work. Everyone wanted my recipe. I even had people wanting to pay me to smoke their turkeys. Second turkey was cooked on Thanksgiving Day, same results. The turkey was moist and had an awesome smokey flavor. Im not sure it gets any better than this. 5
Using a 24 pound turkey I followed there recipe to the letter but altered the cooking method by starting at 220 degrees for 2 hours to add some smoke and then increased it to 350 degrees and cooked it until the temp probe in the breast read 162 degrees at which time I removed it from the Rec Tec and let sit for 30 min.
The flavor was fantastic and the meat was very moist no matter which part of the turkey it came from . The whole family loved it.
I injected miy 13.5 lb. turkey with Stubbs Injectable chipolte butter on the day before Christmas Eve, sprayed it with olive oil and dusted it with a blend of dry rubs.. that you can find most anywhere. I put some onion in the cavity. On Christmas Eve I put the turkey in (after a short rest of about 45 minutes on the counter to bring it closer to room temp) about 3pm at 350 degrees for two hours. The inside temp was about 120 degrees when I dropped the smoker to 275 degrees and began basting it with a mixture of half beer and half barbeque sauce with some crushed garlic mixed into it. Once the temp hit 165 in the thigh; we pulled it off and let it sit 20 minutes. It was the hit of Christmas Eve dinner. Now... how will I beat that with my roast for Christmas Day?
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