Smoked Cajun Turkey breast (5) que view

Discussion in 'Poultry' started by stickyfingers, Sep 16, 2015.

  1. stickyfingers

    stickyfingers Smoking Fanatic

    sister-in-law's request for Church dinner
    crazymoon likes this.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sticky them look good, nice color

    A full smoker is a happy smoker 

  3. bauchjw

    bauchjw Master of the Pit

    Sticky, could you tell me how you did do these! I've been wanting to start doing a regular turkey smoke on Sundays, but have not come across a recipe that caught my eye yet. These look beautiful and tasty!
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty Looking Birds! Bet they are going to be tasty!
  5. tropics

    tropics Smoking Guru SMF Premier Member

    That is some real nice color,on them birds.Some happy people recieving a blessing and good eats.

  6. stickyfingers

    stickyfingers Smoking Fanatic

    Thank you for all the kind comments. Just received a call from my sister-in-law and the turkeys were a big hit. Lots of praise and requests for seconds.

    Honestly, it's a easy process really.

    After trimming any loose or extra skin especially around the neck area. Rinse and drain. I injected using Tony Chachere's Creole Style Butter. One bottle per bird, 1/2 per breast. I start injecting deep and continue as I pull the injector out of the breast. Repeating every inch. Then place in a 2 -2.5 gallon baggie and refrigerate over night. 

    Next day, as my smoker comes to temp, I remove from baggie and pat dry with a paper towel. I coat breast with a little olive oil. Then sprinkle with Weber's N'orleans Cajun Seasoning evenly, but not too heavy. Sprinkling extra heavy in the cavity.

    I smoked them at 300 with hickory for 1.5 hours, then peach for 1hour, then cherry for 1 hour. (the reason; flavor smoke, mild smoke, color). Rotate positioning in smoker every 45 min. because the smoker was full. At 3.5 hours they were 165, remove, and cool 1 hour. Cover with foil and refrigerate.

    Next day; uncover, heat at 300 for 40 min until warm. carve.

    I'm sure the purist will frown on using store bought injector and rub but it works and I like the rub because it has less salt than others. 
    Last edited: Sep 17, 2015
    darryl wayne likes this.
  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking birds!
  8. bauchjw

    bauchjw Master of the Pit

    Thank you! I'll definitely be putting this in my "to do" file! Sounds as great as they look!
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice job , Sticky ! They'll be in my to-do list . Thanks for the look . . .

    Have fun and . . .

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