First Cajun Smoked Turkey - need feedback

Tean94 · Joined: 17 Nov 2014 Posts: 1

I'll be smoking a 15 lb Turkey on my REC TEC. I'm doing it Cajun style. Would you brine or inject or both? I've got a recipe for Cajun injection, but not sure what to do if brining.

On a side note, I've noticed most store bought turkeys say they are brined already. Would you still brine or would it make meat too mushy?

Also, I'm planning on smoking at 325.

Any feedback is appreciated.

Cat797 · Posted: Mon Nov 17 14 11:46 pm Post subject:

If it is already "enhanced", I would NOT brine it. The meat may turn mushy, but more importantly, it will be too salty. I would also hesitate to inject it unless I knew specifically what you were injecting with and could reduce the salt content of it (I'm thinking like the store bought stuff....that is going to be real salty). Finding a bird that has not been jacked with is a real challenge and you will most likely have to go to a butcher and pay for the free-range type turkey.

I have had good luck just rubbing the birds and placing herbs and aromatics in the cavity and under the skin on ones that have been enhanced. Smoke or grill at 325ish and go easy on the smoke...Birds take it real easily and you don't want to ruin T-day! Shocked

Don't forget to take pics; we like pics here!

Ed
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