dinner · gluten-free
Smoked Cajun turkey
Turkey injected with Cajun butter and smoked low over fruitwood until bronze, smoky and very juicy.
- Time
- 330min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Oven, Grill or smoker.
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Method
-
1
Inject the turkey all over, then oil and coat with the rub.
-
2
Heat a smoker (or a grill set up for indirect heat with a wood packet) to 140°C (275°F).
-
3
Smoke breast-side up until breast is 71°C (160°F) and thighs 79°C (175°F), 4–5 hours (about 55–65 minutes per kg).
-
4
If the skin is soft, finish 15 minutes in a 230°C (450°F) oven.
-
5
Rest 30 minutes before carving (the breast rises to a safe 74°C (165°F)).
