“Nom Nom Nom” Smoked Turkey Recipe - Made with Cajun Injector Injectable Marinade Fat Free Creole Butter & Cajun Injector Cajun Shake Seasoning from Peppers.com

Check out all of our great sauces and spices at www.Peppers.com

Ingredients:

• 1 (12-14 lb.) Turkey, thawed
• 1.5oz. Per lb. Cajun Injector Injectable Marinade Fat Free Creole Butter (Click To BUY)
• 1/4 cup vegetable oil
• 1/4 cup Apple Juice
• 1/4 cup Oak or Pecan Wood Chips
• Cajun Injector Cajun Shake Seasoning (Click To BUY)

Directions:

1. Allow turkey to thaw in refrigerator according to manufacturer’s directions.
2. Once thawed, remove from packaging, remove the neck, giblets, et. from the cavity and rinse the turkey with water and pat dry.
3. Inject the turkey with 1/5 ounces of Cajun Injector Injectable Marinade Fat Free Creole Butter (Click To BUY) per pound of bird.
4. Tie turkey legs together and brush with vegetable oil. Sprinkle liberally with Cajun Injector Cajun Shake Seasoning (Click To BUY).
5. Set the Cajun Injector Smoker temperature to 225 F and allow for 35 – 40 minutes per pound of smoking time or until a minimum internal cooking temperature of 180 F registers on a thermometer in the turkey’s thigh. *Don’t let the thermometer touch the bone. Note: Dark meat takes longer to cook than white meat.
6. Pour the apple juice into the water pan and place the turky in the smoker.
7. Place 1/4 cup oak or pecan wood chips into the wood chip chute, and ensure that no chips remain in chute after loading.
8. Once the chips start to smoke, commence timing the smoking process. After the first hour, check the wings and leg segments. If any parts are browning too quickly, cover them with aluminum foil.