Born in Southern Louisiana, Cajun smoked products abound. But at this time of the year, the turkey begins looking like a king!
Turkey Fluff: Did you know that only tom turkeys gobble while the hens make a clicking noise? Or, that domesticated turkeys cannot fly while wild turkeys can fly for short distances up to 55 miles per hour or can run 20 miles an hour?
Gather the following items:
1 fresh (or completely thawed) turkey.
6 Tbs olive oil
3 Tbs oregano
3 Tbs onion flakes
3 Tbs fresh cracked black pepper
3 Tbs ground white pepper
3 Tbs garlic powder
2 Tbs sweet basil
1 1/2 Tbs paprika
1 Tbs cayenne pepper (1/2 Tbs if tender mouthed!)
2 tsp bay leaves ground
2 tsp file powder
First, remove the giblets/neck/etc. from the cavity of the turkey. Rinse turkey and pat dry. Mix dry ingredients thoroughly in a glass or plastic bowl. (May be stored for 6 months in a sealed glass jar in the refrigerator) Mix 5 Tbs of the dry mix in a bowl with the oil. Next, place a little plain oil on your hands and work them between the skin and the meat carefully separating the two. Next, using your hands, work as much of the seasoning on all portions of the meat (under the skin) as possible. Be sure to leave some for the outside of the turkey.
Cook in indirect heat (fire on one side of the pit and the bird on the other side) at 325° to 350° until done - rotating occasionally. Place aluminum pan below turkey to catch the juices. To keep the breast from drying out before the dark meat is done, cover breast with foil for 1/2 the cooking time. The turkey will be done when the internal temperature reaches 170 degrees in the deepest part of the thigh next to the breast.
NOTE: If you want more smoke flavor, take some wood chips that have been soaked in water and place them in aluminum foil. Place this packed on or next to the fire so that it begins to smolder producing a nice wood flavor! Enjoy!