View Full Version : Injected Turkey

06-21-2009, 06:33 AM
I haven't posted any smokes on here for a long time. Thought I'd better show up with a turkey! I spatchcocked this 19 pounder and injected with Creole Butter, sprinkled with coarse ground pepper. Smoked at about 285 degrees for 5 hours using cherry and a couple chunks of hickory.

Ready for the smoker.

About three hours in the smoke.

Add in a pan of Dutch's baked beans.

This was the test cut. Meat is nice and juicy with a crispy skin.

Thanks for checking out my big bird.

06-21-2009, 06:59 AM
Looks great Bassman. Thanks for sharing. :thumbs up:

06-21-2009, 07:34 AM
Thanks for sharing! What did you use for injection? Did you put anything on the skin to crisp it up?

That is definately mouth watering!!:thumbs up:

06-21-2009, 07:57 AM
Thanks guys! The Creole Butter marinade is one of the best for injecting any kind of meat. I've used it since before the turkey deep fryer became popular. The only thing on the skin was a bit of leftover marinade and the coarse ground pepper. Here's a link to the Cajuninjector. http://www.cajuninjector.com/

11-07-2009, 05:40 PM
They are giving Turkey's away around here if you spend so much at the store.

Time to start seeing how it is done.Beautiful skin!

11-08-2009, 09:14 AM
I gotta do this even if I have to eat it all myself! Wife don't like turkey.

11-08-2009, 10:51 AM
:thumbs up:That is a most a excellent bird Bassman. Got my wheels a turnin, Can't wait till the big turkey tailgate party day.:cheers2::shake::munching_out::wings:Smoked turkey is Da' Bomb..

11-08-2009, 11:54 AM
that is a very very fine lookin turkey Kieth!!! not to bad a time for smoking either, 5 lbs for 19 lbs... i gonna spatchwhatever the next one i gonna do too. great job and good to see ya post bud!!!:thumbs up:

11-08-2009, 06:50 PM
Beautiful, Tasty lookin Bird there!!:thumbs up::drooling:

11-08-2009, 10:37 PM
That's one beautiful bird Keith! :thumbs up:

11-09-2009, 06:27 AM
Very nice, Bassman!:drooling: Great look'n skin, too. I always brine and spatchcock, gonna have to check out this butter inject.

11-17-2009, 04:54 PM
Notice Bassman Spatchcocked this turkey.Might help some of you guys that don't have weber lids on your drums.

11-17-2009, 09:54 PM
Thanks for digging this one out of the archives! This is the one I did last June. Just looking at it again made me hungry for another one. Got a 19 pounder in the freezer so I'll take that one out to thaw. Thanks for all the kudos folks.:sign0092:

11-17-2009, 09:57 PM
Spatchcocked is a great way to go with Turkeys!