Practice Thanksgiving!

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!

Turkey Results...

Well, the Best Ever Turkey was great.  However, for some reason it did not taste like the first one we made, but I'm beginning to think it is all in my head!  I believe I have probably exaggerated that first smoked turkey to the point that nothing will be like it - ever!  This turkey was delicious, moist and had lots of flavor.  I do highly recommend giving it a try.  As for our next turkey experiment, I think we will be trying to brine our turkey and see what that does.

Our Best Turkey Ever!

Today, in the midst of our foggy dreary day, we are planning to smoke a turkey.  The second time we smoked a turkey, we stumbled upon this combination of ingredients.  It was truly THE best turkey either of us have ever had (and I'm not usually a huge fan of turkey).  So, today we are going to attempt to recreate this delicious meal!

Injection Ingredients:

1 can chicken broth

1 Tbsp salt

Garlic Powder (LOTS)

3 Tbsp Worcestershire

Turkey:

Turkey (we have an 10 pounder)

1 stick butter

Seasoning salt

Herbed pepper

Emeril's Essence Seasoning

2 onions

3 cloves garlic

Chicken broth

Apple wood for smoker

Start by injecting the turkey.  Do the night before if possible.

Put turkey in the water pan from the smoker.  Ours fit perfectly.  Melt one stick butter, rub it all over turkey.  Use it all.  (OK, not South Beach here!)  Sprinkle with seasoning salt and herbed/seasoned pepper.  Sprinkle Emeril's Essence over the bird.  Be generous.  Cut up 2 medium onions, add 3 cloves of garlic, and place inside the turkey cavity.  Add a little chicken broth to the inside of the cavity, and pour about 1/2 cup into the pan that the turkey is sitting.

Baste using the juices from the bird about once an hour.  Add more chicken broth if it becomes dry.

We used apple wood in the smoker.  Make sure you keep the smoker above 220 degrees.  Cook until turkey reaches 180 degrees.

I'm making twice baked cauliflower, and a recipe I found for whole wheat double mushroom stuffing that sounds quite tasty (and is South Beach legal).  I'm hoping that this turkey turns out just as well the second time around...