Thanksgiving Dinner Ideas

Ingredients

• •1 turkey
• •marinade
• 🧀cheesecloth wrap
• 🧂cajun seasoning
• 🧈2 sticks butter
• •12 oz beer
• 🧂cajun seasoning
• 🧀4 cheesecloth sheets
• 🧈4 sticks butter
• 🧂cajun seasoning (salt free)

Instructions

1. 1*MAKE SURE YOUR TURKEY IS PROPERLY DEFROSTED* (refer to the packaging for the items)
2. 2the night before cooking & serving: remove the innards from the inside of the turkey & discard. then, use kitchen shears or a very sharp knife and cut the backbone out. Push down on the back with both hands to flatten. Set aside.
3. 3In a small pot, heat the butter, beer, & seasonings. Use an injection needle and inject the turkey ALL OVER, in every bit you can get it in. Season the outside with salt free cajun seasoning. Place into a roasting pan, cover and into the ice box (fridge) overnight.
4. 4The morning of: preheat the smoker to 225°F. remove the turkey from the ice box (fridge) and let rest on the counter for a bit. While it sits, in a bowl, melt the butter and mix in the seasoning. Dip the cheese cloth sheets in, one at a time, and squeeze the excess butter out.
5. 5cover the turkey all over with the cheesecloth, repeating with each sheet.
6. 6Place the turkey onto a sheet pan into the smoker. (i like to add in a separate bowl of apple juice in there, too but totally optional)
7. 7close the smoker and cook until the internal temp of the thickest part is 160°F. Takes around 4 hours. every half hour- open the smoker and baste the turkey WELL. try to do it fast to keep the heat in.
8. 8Once at temperature; remove and let the turkey rest, covered, for about 30 minutes before slicing.