Mr Handsome and I were trying to decide what to do about a turkey this year. Last year we Deep Fried her. It was glorious. In fact, it was so glorious we went ahead and gave away a fryer. (Bet you’re sad you missed out on that one!) This year we decided to have an all out Southern Thanksgiving, and we are going for a Smoked Turkey. Of course we had to have a test run, and the results were unbelievable.
You guys, (well, let’s be honestly ya’ll are mostly women) this turkey is delicious. I mean it seems to me that roasting a perfectly moist, or even cooked through turkey is pretty darn difficult. I have made quite a few turkeys and no matter how careful I am there are always a few that are too dry or take double the cooking time that they should have. We’ve now made 2 fried turkeys and 1 smoked, all three have turned out like a dream. Hands down the juiciest, most wonderful turkeys ever.
I realize that Thanksgiving is normally the roasted turkey, mashed potatoes and green beans type of thing, but I promise that this cilantro butter corn (we just cut ours off of the cob after steaming) smoked turkey, beans, cornbread, cheese cracker appetizers and all of the other delicious southern recipes are to die for. I hear over and over again that people don’t actually love the food for Thanksgiving, it’s the company they love. So, why not mix things up and make this the type of meal that you actually walk away satisfied from?
Oh, and don’t forget to enter to win a $500 Food Processor!!
1 Whole Turkey, Thawed (this takes a few days so think ahead and place it in the fridge)
Butterball Buttery Creole Injection marinade or your own
*Cajun Seasonin or your own ( we used 2 Teaspoons of Italian Seasoning)
8 Tablespoons of butter, softened
Rinse and dry the thawed turkey.
Fill a water tray 1/3 Full of a 50/50 mixture of apple juice and water. Preheat the smoker to 225
Using a marinade injection syringe, inject the turkey with 1 jar of the marinade, or slide your hand between the skin and meat of the bird, stab the meat with a knife in numerous locations and pour the marinade over the bird.
In a small bowl, mix the butter and seasoning. Spread the mixture under the skin of the bird, all over the meat.
Place the turkey on a middle rack in a smoker and close the door. If you do not have a smoker, heat your grill to 225 using a grill thermometer. Smoke the bird for 9 hours or until the internal temperature of the bird is 165. This depends on the weight of your bird. You want to smoke the bird about 30 minutes per pound. m
Don’t want to cook up an entire bird? Try roasting a turkey breast
I was compensated for this post by Masterbuilt, but the opinions remain my own