Real Smoke, Real Flavor

Por HowToBBQRight

Ingredientes

Modo de preparo

1. Thaw the turkey completely.
2. In a large brine bag or food-safe container, mix the bird brine with 1 gallon of water: use half a bottle for turkeys up to 12-14 lb, and the whole bottle for bigger ones.
3. Submerge the turkey, adding water as needed to cover it fully. Seal the bag tightly and refrigerate for 24 hours.
4. After at least 24 hours, remove the turkey and pat it completely dry with paper towels.
5. Stuff the cavity with celery, onion and garlic. Tuck the wings and tie the legs.
6. Optional: mix 1 stick of butter, 1 cup of chicken broth and about 2 tablespoons of the Cajun seasoning, then inject it into the breast, thighs and wings.
7. Spray or oil the outside of the turkey, then coat it generously with the seasoning.
8. Set up the smoker for indirect cooking with your favourite wood and run it at about 275°F. Place the turkey breast side up.
9. When the skin reaches a deep golden-brown colour, spray it again with oil and loosely tent it with foil.
10. Cook until the breast reaches 160°F and the dark meat reaches about 175°F.
11. Rest the turkey for at least 20-30 minutes before carving.

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