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Bassman
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.
http://img.photobucket.com/albums/v682/KeithLeiter/100_1150.jpg

About three hours in the smoke.
http://img.photobucket.com/albums/v682/KeithLeiter/100_1151.jpg

Add in a pan of Dutch's baked beans.
http://img.photobucket.com/albums/v682/KeithLeiter/100_1152.jpg

This was the test cut. Meat is nice and juicy with a crispy skin.
http://img.photobucket.com/albums/v682/KeithLeiter/100_1153.jpg

Thanks for checking out my big bird.

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

jerry516planes
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:

Bassman
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/

californiasmokin
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!

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

BluDawg
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..

erain
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:

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

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

BigAL
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.

californiasmokin
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.

Bassman
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:

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