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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Larry Wolfe on July 08, 2012, 06:39:49 AM

Title: Creole Smoked Turkey
Post by: Larry Wolfe on July 08, 2012, 06:39:49 AM

Creole Smoked Turkey
http://www.wolfepit.blogspot.com/2010/12/creole-smoked-turkey.html

I typically either brine or inject a brine when I smoke turkeys and they come out great.  But the same old turkey gets boring after awhile, so I kicked it up a notch and made an brine injection of Zataran's Creole Seasoning and water, no additional salt was needed. This turkey was for our work Christmas Party.

Brine Injection
1/2 Cup - Zataran's Creole Seasoning
4 cups - Cold water

(http://i238.photobucket.com/albums/ff204/larrywolfe/cooking/IMG_1175.jpg)

Pumping all four cups of the brine into the bird.

(http://i238.photobucket.com/albums/ff204/larrywolfe/cooking/IMG_1175.jpg)

I let it set in the fridge for a couple hours and then onto the smoker it went.

(http://i238.photobucket.com/albums/ff204/larrywolfe/cooking/IMG_1187.jpg)

I had an audience.  Isn't it cool......looks like he has sunglasses on.
(http://i238.photobucket.com/albums/ff204/larrywolfe/cooking/IMG_1193.jpg)

While the turkey was smoking I was taking advantage of Nature's fridge while enjoying a decent day out.
(http://i238.photobucket.com/albums/ff204/larrywolfe/cooking/IMG_1190.jpg)

Five hours later, the bird is done.  No sliced pic's, it was sliced at work.  But the flavor and moisture was one of the best turkeys I've smoked.
(http://i238.photobucket.com/albums/ff204/larrywolfe/cooking/IMG_1198.jpg)

Title: Re: Creole Smoked Turkey
Post by: Jeff on July 30, 2012, 12:22:00 PM

That looks like it would have just the right amount of kick to it...I've never smoked a turkey, but its one of the next things I want to put on the WSM.  What temp do you shoot for when you cooked that bird and do you recall the weight on it since it took 5 hours?

That snow looks refreshing with all the heat we've had lately.   I know it was Christmas...but where do you live Larry?

Title: Re: Creole Smoked Turkey
Post by: Larry Wolfe on July 30, 2012, 04:12:23 PM

Quote from: Jeff on July 30, 2012, 12:22:00 PM

That looks like it would have just the right amount of kick to it...I've never smoked a turkey, but its one of the next things I want to put on the WSM.  What temp do you shoot for when you cooked that bird and do you recall the weight on it since it took 5 hours?

That snow looks refreshing with all the heat we've had lately.   I know it was Christmas...but where do you live Larry?

I generally smoke turkeys in the 245º-260º range, sometimes a little higher depending on the weather.

I live in Bealeton, Va., little to the North of Fredericksburg and South of DC.