Creole Smoked Turkey Recipe - Made with Cajun Injector Injectable Marinade Fat Free Creole Butter & Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub from Peppers.com

- Private group -

November 18, 2017

Cajun Injector Injectable Marinade Fat Free Creole Butter & Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub

Story Location:
17601 Coastal Hwy

Unit 1

Lewes, DE 19958
United States

Ingredients:

Directions:

Remove turkey from packaging and remove the neck, giblets, etc. from the cavity. Rinse turkey thoroughly and pat dry. Place in large pan.
Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN NEEDLE. Pour Cajun Injector Injectable Marinade Fat Free Creole Butter into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in the turkey.
Tie turkey legs together and brush all over with oil. Season turkey evenly with Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub.
Set smoker temperature to 225°F. Remove turkey from pan and place in smoker.
Place desired amount of wood chips in smoker, making sure no chips remain in the chute after loading. Once the chips start to smoke, begin timing the smoking process. Smoke turkey about 35 to 40 minutes per pound (about 7 to 9 1/2 hours for a 12- to 14-pound turkey).
After the first hour of smoking, check wing and leg segments for browning. Cover turkey with foil halfway through smoking if browning too quickly. Turkey is done when juices run clear when thigh is pierced with a fork and internal temperature reaches 165°F in the breast and 175°F in the thigh. (Do not let the thermometer touch the bone.) Remove turkey from smoker and place on platter or carving board. Let stand 15 minutes before slicing.

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