Cajun Smoked Turkey
- 1 12-ounce bottle beer, at room temperature
- 1/2 cup butter, melted
- 6 large garlic cloves
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Creole seasoning
- 1 tablespoons liquid crab boil
- 1 tablespoon Louisiana-style hot sauce
- 1 tablespoon Kosher salt
- 1/2 teaspoon cayenne pepper
- 1 12-14lb natural turkey, rinsed and patted dry with paper towels
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 fist-sized chunks of apple wood or other light smoking wood
- Produce
- Cumin (1/4 teaspoon)
- Garlic powder (1/2 teaspoon)
- Onion powder (1/2 teaspoon)
- Oregano, dried (1/4 teaspoon)
- Thyme, dried (1/2 teaspoon)
- Seafood
- Liquid crab boil (1 tablespoons)
- Meat
- Turkey, natural (12 lb)
- Condiments
- Louisiana-style hot sauce (1 tablespoon)
- Worcestershire sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Cayenne (5/8 teaspoon)
- Creole seasoning (2 tablespoon)
- Garlic cloves, large (6)
- Kosher salt (1 1/8 tablespoon)
- Paprika (1 teaspoon)
- Vegetable oil (1 tablespoon)
- Dairy
- Butter (1/2 cup)
- Beer, Wine & Liquor
- Beer (1 12-ounce bottle)
- Other
- 2 fist-sized chunks of apple wood or other light smoking wood
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 11, 2011 (1 year ago).
43 people saved this recipe.
