I have a recipe from America’s Test Kitchen, the key part is cooking it breast down for the first 2 hours, and putting salt pork (uncured bacon I think) on the back during cooking. This essentially infuses bacon fat into the bird, it’s outstanding.
Lets Talk Turkey
- Thread starter PAgeologist
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cut into mine last night before the picture. Still off on the skin, but fantastic meat. Brined kinda close to my pork brine. Few more savory notes. Rubbed with a mix of Texas sugar, smoked paprika, homemade smoked cayenne, pepper, and Tony’s Cajun. Injected the breasts with Cajun butter. 3ish hours at 325 on the Traeger.
might make chili with the leftovers.
cut into mine last night before the picture. Still off on the skin, but fantastic meat. Brined kinda close to my pork brine. Few more savory notes. Rubbed with a mix of Texas sugar, smoked paprika, homemade smoked cayenne, pepper, and Tony’s Cajun. Injected the breasts with Cajun butter. 3ish hours at 325 on the Traeger.
might make chili with the leftovers.
I also have been deep frying them 20+ years. Did 3 at the last tailgate and one for Thanksgiving. I inject Tony's creole butter sauce and rub them with Tonys cajon seasoning. always turn out great. Use canola oil as wife cannot do peanuts.
Day after thanksgiving and our family text sending pics and descriptions of how the turkey was prepared.
Q. What kind of wood did you use for the Turkey Smoke?
A. I used the wood of the cotton and linen plants that they use to make dollar bills. Then I used those dollar bills at Kroger in the meat section.
Q. What kind of wood did you use for the Turkey Smoke?
A. I used the wood of the cotton and linen plants that they use to make dollar bills. Then I used those dollar bills at Kroger in the meat section.
Speaking of which … Has anyone ever seen Michael Richards in the same room as vhsalum? 
