Thought id share my recipe. spatchcock, inject with tony chacheres creole butter liberally, rub with olive oil, sprinkle liberally with tony's bold creole seasoning, smoke at 325-375 until deepest part of thigh and breast temps out safely. generally about 1 1/2 to 2 hours on my ceramic grill. follow this recipe and i promise you will thank me later. i hate turkey but this stuff is good. my momma even said shed never cook a turkey again!!
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That’s the same thing I do but I fry mine -
Fried lots of turkeys, but mine have never had a good of flavor as a smoked turkey...just my .02...I'm doing a brined, smoked and injected turkey on the rotisserie, and a sous vide turkey with a broiler finish this year.Originally posted by nimrod View PostComment
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Only way I will smoke one is if I brine and spatchcock it. Injecting and Tony's is definitely the way to go.Comment
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I must be weird. I love smoked turkey but not with dressing, cream corn, blackeyed peas, mashed potatoes, greenbeans and all the other thanksgiving sides. They just don't go to me.
I'd rather have oven baked or fried with the traditional Thanksgiving itemsComment
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Sounds greatComment
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