Turkey on the Big Easy

How do you season your’s? Brine or no brine?

Definitely brine

No brine. I inject with Tony Chachere’s. Keeps it nice and moist. Also adds a lot of flavor.

Coat the outside with olive oil and sprinkle with your favorite rub. I use Tony Chachere’s no salt seasoning and garlic salt.

Jimmy

!/4 cup of packed lite brown sugar
1 tbls of smoked paprika
1 tbls of poultry seasoning
1 tbls of ancho chili powder
1 1/2 teaspoons of cumin
2 teaspoons of kosher salt
Olive Oil for the binder

For a 14 lb. turkey "Spatchcocked" on the smoker
Inject with your favorite juice!! Turkey is naturally a dry bird

Inject with Tony Chacheres creole butter and season heavily with Tony Chacheres seasoning. Cook till breast is 165 IT.
You can't go wrong

that's a solid recommendation

I’m cooking a bone in breast and thighs this year instead of a whole turkey. Just finished up the injection and seasoning. Sitting in a turkey cooking bag soaking up all that good stuff.

Ready for the Big Easy tomorrow. Should be a pretty quick cook. An hour maybe a little more.

Jimmy

Use a Thermapen if you have one and cook to temp of 165-170 for breast and 180 for thighs.