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Ingredients

  1. 1turkey
  2. turkey injector "cajun butter"
  3. garlic powder 2 table spoon
  4. 2table spoons onion powder
  5. 3table spoons Cajun seasoning
  6. 1 teaspoonblack pepper
  7. sugar and salt brine
  8. 3habenero peppers
  9. 3bay leaves
  10. water
  11. 1bag of ice

Cooking Instructions

  1. 1

    Brine turkey with 3 habenero peppers cut in half, one cup salt, one cup sugar and water to cover bird. Be sure to desolve the salt and sugar in the water. Add bird with a bag of ice allow to brine for at least 6 hours ir overnight

  2. 2

    Rinse bird, season and inject bird. Be sure to hit breast, legs, wingband thighs.

  3. 3

    Smoke turkey for 6 hours

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Walter Metzger
Walter Metzger @cook_2796802
on
Atlanta, Georgia
I am a American born West African I guess a real African-American who lives in Georgia. My food tastes are very diverse with influences from Asian, Hispanic, Puruvian, Indian, Creole, The South, and West Africa. Growing up watching my Mother and Grandmother's make people happy with their culinary delicacies I embark on a journey to replicate recipes from my youth along with foods that I have encountered along this journey of life. Hope you enjoy my recipes as much as I have.
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