Well, today turned out to be a practice Thanksgiving. I injected a turkey with a cajun spicy mixture (store bought), and then we smoked it in our little smoker. We are going to smoke our turkey this Thanksgiving and are trying to perfect the process. This time, I injected the bird with Tony's Cajun Flavor Injection. I had a 12 lb bird, and used 1 and 1/2 bottles! I then melted a stick of butter and made sure the turkey was covered well. I filled the cavity with onions and garlic. And finished it off with Emeril's seasoning (BAM!), granulated garlic and lemon pepper. I poured a bit of chicken stock in the bottom of the roasting pan to mix with the butter (for basting purposes). We basted the bird every hour.
I also made a wonderful veggie casserole: Broccoli AuGratin. This recipe came from Kalyn's Kitchen. You blanch broccoli; spread it out in a 9x13 casserole dish. Mix 6 Tbsp of mayo (Kalyn recommended to use part low fat; and part regular... I had no low fat, so used all regular mayo); ground pepper; sliced green onions (very thin) and grated swiss cheese (I used about 4 oz). Using a spatula, you smear the creamy mixture on top of the broccoli. On top of the broccoli mixture, you top with shredded parmesan cheese and bake at 375 degrees for 30 minutes. Kalyn gives lots of tips, so here is her link:
Broccoli Au Gratin ala Kalyn
The turkey is done, and in the process of being carved right now. VERY YUMMY! I think we found a winning combination. Even the white meat is juicy and tender, and the cajun flavor is just the right spice. Now if we can only recreate it on Thanksgiving Day!