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Cajun Injector Smoked Turkey Recipe

“Nom Nom Nom” Smoked Turkey

Ingredients:

  • 1 (12-14 lb.) Turkey, thawed (We find that smaller birds work best as it avoids under cooking deep inside and over cooking on the outside).
  • 1.5oz. Per lb. Cajun Injector Creole Butter Marinade
  • 1/4 cup vegetable oil
  • 1/4 cup Apple Juice
  • 1/4 cup Oak or Pecan Wood Chips
  • Cajun Injector Quick Shake Cajun Shake

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 Creole Butter Recipe Marinade per pound of bird.
  4. Tie turkey legs together and brush with vegetable oil. Sprinkle liberally with Cajun Injector Cajun Shake.
  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.

Note: Smoked turkey has a different color than baked turkey (it often looks pinker). This is normal and is caused by the meat’s reaction to the smoke. As long as the turkey registers an internal temperature of 170 F in the breast and 180 F in the thigh, your turkey is done and completely safe to eat.”

Cajun Injector BBQ Turkey

Cajun Injector Hickory BBQ Grilled Turkey Breast

Ingredients:

  • 2 boneless turkey breast (2 lbs each)
  • 6 oz. Cajun Inejctor Honey Bacon BBQ Marinade
  • 1 tablespon Cajun Injector Hickory Grill Quick Shake Seasoning

Directions:

  1. Inject Cajun Injector Honey Bacon BBQ Marinde evenly throughout turkey breast and sprinkle with Cajun Injector Hickory Grill Quick Shake.
  2. Grill over medium-hot coals for approximately 30 mintutes.
  3. Slice and enjoy!

Ultimate Fried Turkey

Ingredients

  • 3 gallons Cajun Injector Cottonseed Oil
  • 1 10-12 lb Turkey, fully thawed*
  • 1 16oz jar Cajun Injector Marinade, Creole Butter Recipe
  • 1 Cajun Shake Quick Shake Seasoning

One of the following is needed:

  • Cajun Injector Electric Turkey Fryer
  • Cajun Injector Gas Turkey Fryer

BUY ALL CAJUN INJECTOR PRODUCTS FOR RECIPE

Directions

*It is very important that your turkey is fully thawed and dry. Frozen turkeys WILL cause your pot of oil to burst into flames harming you and others around you. 

  1.  Place your turkey in the Cajun Injector Electric Turkey Fryer. Fill the fryer pot with water until your turkey is completely submerged. Remove turkey from pot and mark the water line (this line will change depending on what size turkey you choose).
  2. Drain water and dry pot completely. Fill your fryer pot with Cajun Injector Cottonseed Oil making sure to stop at the line that was previously marked. Heat oil to 400 F.
  3. While waiting on the oil to heat, removed the giblets from your turkey and discard. Optional: Reserve giblets for a different recipe.
  4. Rinse turkey thoroughly and pat dry.
  5. Inject your Cajun Injector Creole Butter Marinade into the breast, thighs and legs. See video  below for injecting tips.
  6. Sprinkle turkey generously with Cajun Shake Quick Shake Seasoning and rub it in with hands.
  7. Place turkey in fry basket and slowly lower basket into properly heated oil.
  8. Fry turkey 3 1/2 minutes per pound. Juices should run clear when turkey thigh is pierced with fork.
  9. Hang basket from fryer hook to drain. Optional: Use Cajun Injector’s Quick Drain System.
  10. Slice turkey, eat and never think about baked turkey again!