Tacchino affumicato alla cajun

Ingredienti

• 14 lb turkey (thawed)
• 2 tbsp Olive oil
• 6 tbsp Cajun rub
• 2 tbsp paprika
• 1 tbsp salt
• 1 tbsp garlic powder
• 1/2 tbsp black pepper
• 1/2 tbsp white pepper
• 1/2 tbsp onion powder
• 1/2 tbsp dried oregano
• 3/4 tbsp cayenne pepper
• 1/2 tbsp dried thyme
• 1 stick butter (melted)
• 1 cup chicken broth
• 2 tbsp hot sauce
• 1 tbsp Cajun rub
• 1 stick butter
• remaining Cajun rub

Preparazione

1. 1

   --- To make the Cajun rub ---

2. 2

   Combine all the dry ingredients in a jar with a lid or a small bowl.

3. 3

   --- To make the Injection ---

4. 4

   Melt the butter in a small pot. Add chicken broth, hot sauce, and 1 tbsp of the cajun rub and mix until well combined.

5. 5

   --- Smoked Cajun Turkey ---

6. 6

   Preheat the smoker to 300°F.

7. 7

   Make sure your turkey is properly thawed. You can find a more detailed guide here.

8. 8

   Remove the turkey from its packaging, making sure to pat it dry and remove the giblets from the cavity.

9. 9

   Your turkey should come with a ‘hock lock’ that holds the legs together. Be sure to leave that on. If not, use butcher twine to tie the legs together.

10. 10

    Using a meat injector, inject the turkey liberally. I like to start with the breasts, then the thighs, and anything else that will hold it.

11. 11

    Rub or spray the outside of the turkey with the olive and season well all over with the Cajun rub. Add seasoning under the breast skin as well to maximize flavor.

12. 12

    Place turkey on the smoker. Leave to smoke for 1.5 hours.

13. 13

    After 1.5 hours, start drizzling some of the baste over the turkey every 30 minutes.

14. 14

    If the turkey gets too dark, loosely cover with aluminum foil while it finishes cooking.

15. 15

    Your turkey is done when it hits an internal temperature of 165°F. I like to pull my turkey off at 160°F and let it carry over to 165°F while it rests.

16. 16

    Rest for 30 minutes before slicing and serving.

17. 17

    --- To make the Baste ---

18. 18

    Melt the butter in a small pot and add the remaining rub. Combine well.