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 Alaskan Stout Cajun Smoked Turkey
Ingredients
Meat & Poultry
Methods/steps Combine all the ingredients in a mixing bowl. Blend well. This can be stored in an airtight container in your spice cabinet for up to 3 months.
To prepare turkey the night before: Rub the outside of the bird liberally with seasoning. Inject (using a meat syringe) 12 oz. Of Alaskan Stout into the turkey breasts and thighs, pulling out slowly as you depress the syringe. The area being injected will appear to inflate. Refrigerate turkey overnight. Soak wood chunks in water overnight. Mesquite wood chunks were used for this recipe but the choice is up to you as to which flavor you like. To smoke turkey: This bird is smoked using the indirect heat method of grilling. Start the coals and when they are hot, spread ½ of them on one side of the grill and ½ on the other with a small pan of liquid (I used beer for this) between the two piles of coals. This liquid keeps the turkey moist during the grilling process. Put the lid on your grill and smoke away, basting the turkey with Alaskan Stout every 20 minutes until done. Try to maintain between 250 degrees to 300 degrees Fahrenheit. If the bird starts to get too brown, you can place foil on each side of your bird to keep it from burning. Cook until meat thermometer reaches the correct temperature for poultry. Submitted by: Tom West |
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Women brewers were highly revered in ancient Babylon, assuming the role of temple priestesses.
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