Cajun Smoked Turkey
Add some Cajun flavor to your Thanksgiving table this year. With a mix of herbs, this dry rub recipe is an easy way to switch up the flavor of your typical turkey. Dry brining your turkey and leaving it uncovered in the refrigerator overnight allows the brine to really penetrate the skin and get into the meat. This process also dries out the skin, giving you a crisp, deep amber color colored exterior when smoked. We also used the dry brine on the interior, by sprinkling into the cavity, as well as mixing a bit with butter, then rubbing it under the skin before smoking. This ensures a full flavored, juicy, moist turkey. Turkey is safe to eat when the thickest portion reaches 165˚F, but that’s not the temperature to look for when the bird is still on the smoker. Instead, remove the turkey at 155˚F, and cover loosely with foil. The meat will continue to “cook” as it rests and will remain tender and juicy.