Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for a dry brined, spatchcock Smoked Cajun Turkey. This recipe is a great way to put a twist on your holiday bird, but you'll want to eat this turkey year round!
Cajun Turkey Kit: www.atbbq.com/products/atbbq-...
All Turkey Kits: www.atbbq.com/turkey-kits
► FULL RECIPE: www.atbbq.com/blogs/recipes/s...
RECIPE COOKED ON: (bit.ly/3Bc8SIA)
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
________________________________________________
** CHEF TOM’S TOP PICKS **
BEST PELLET GRILL: bit.ly/3f5rK3X
BEST CHARCOAL GRILL: bit.ly/3hLJrHB
BEST GAS GRILL: bit.ly/3oDd4wm
KITCHEN TOOLS: bit.ly/3ytztRe
GET THE GEAR: bit.ly/3v8gE3Z
_________________________________________________
** FOLLOW US **
FACEBOOK: / allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
_________________________________________________
** TIME STAMPS **
00:00 Intro
00:24 Spatchcocking the Turkey
04:25 Dry Brining the Bird
06:30 Firing up the Kamado Joe
07:07 Injecting the Turkey
09:24 Cooking the Turkey
10:25 Finishing Temperatures
11:18 Carving the Turkey
12:10 Let's Have a Taste
14:04 Outro
Негізгі бет Smoked Cajun Turkey
Пікірлер: 67