Had my wife thaw a turkey for me to smoke this weekend, and today was the day to play with the smoker.
Take one turkey and spatchcock.
Pat dry and rub well with a 1:3 cornstarch/salt mix, then air dry in the fridge for 24 hrs.
(https://i.imgur.com/NeThnhx.jpg)
Pull it out and inject it with Cajun Butter, then oil it and generously cover with my Cajun poultry rub.
(https://i.imgur.com/cTRb0jd.jpg)
(https://i.imgur.com/2XY7qB0.jpg)
Let it come up to room temp, then into a 350°-375° smoker with a mix of hickory and cherry.
One probe each in the breast and thigh, cooking the breast to 165°, the thighs went to 197° waiting on the breast, but the injections kept the thighs juicy and pretty tender.
(https://i.imgur.com/irokEwj.jpg)
This was one tasty bird, and juicy too.
(https://i.imgur.com/zuQlUyq.jpg)
(https://i.imgur.com/MyA5bGP.jpg)
(https://i.imgur.com/gnzWFEP.jpg)
The Finale
(https://i.imgur.com/tjoWkBq.jpg)
After the main meal I was shredding hand fulls of meat and rolling it in the cajun spiced juices.
Oh man, talk about intense flavor, I think I entered food nirvana for a short period.
I also made a side and dessert.
Salsa Verde Taters
Preheat oven to 450°
2 bags Hashbrown Taters
1 large Onion, chopped medium
2 7oz cans of Salsa Verde
1 can of Green Enchilada sauce
1T granulated garlic
Dump it all in to a 9x13 casserole dish and mix well
Bake at 450° till hot and bubbling throughout, approx 1.5 hours
(https://i.imgur.com/yFj0Fpu.jpg)
Smoked Apple Roses
https://www.smokingmeatforums.com/threads/smoked-apple-roses.278257/#post-1860298
Thanks Chef!
steve