Going to attempt my first smoked turkey next weekend. What's everyone's recommendations on injections and smoke temp? Thanks!
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Turkey Injection recommendations
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I go to town with Tony Chachere's butter injection and a light sprinkling of Tony Chachere's seasoning on the surface. 325-350. I cut out the collar bones before I inject. I don't spatchcock, keeping it intact increases the cooking time and subsequent browning of the skin.
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Club Member
- Jan 2016
- 1341
- Louisiana - North West but a coon ass at heart
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Jerod Broussard is spot on Tony Chachere's creole butter injection is great for turkey and chicken
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I've done a few, all spatchcocked, dry brined in the fridge the previous night with no injection. Using the Simon & Garfunkel rub and shooting for cooking temps 300-325 give me a good juicy bird. Keeping the dark meat nearest the fire on my Weber SnS setup gets the temp right and keeps the breast meat moist.
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