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Friday, December 24, 2010

Creole Smoked Turkey

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I typically either brine or inject a brine when I smoke turkeys and they come out great.  But the same old turkey gets boring after awhile, so I kicked it up a notch and made an brine injection of Zataran's Creole Seasoning and water, no additional salt was needed. This turkey was for our work Christmas Party.

Brine Injection
1/2 Cup - Zataran's Creole Seasoning
4 cups - Cold water


Pumping all four cups of the brine into the bird.

I let it set in the fridge for a couple hours and then onto the smoker it went.

I had an audience.  Isn't it cool......looks like he has sunglasses on.


While the turkey was smoking I was taking advantage of Nature's fridge while enjoying a decent day out.

Five hours later, the bird is done.  No sliced pic's, it was sliced at work.  But the flavor and moisture was one of the best turkeys I've smoked.

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