Thursday, Apr 26, 2018
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Cajun-Smoked Turkey with Injector Sauce

1 12 to 14-pound turkey, completely thawed if frozen

3/4 cup injector sauce

2 to 3 tablespoons melted butter or vegetable oil

Coarse salt and black pepper

For the injector sauce:

1/2 cup chicken broth (preferably homemade)

3 tablespoons butter

2 teaspoons lemon juice

1 teaspoon Cajun Rub

Coarse salt, if needed

Remove packet of giblets from neck and/or body cavity of the turkey and set aside for another use. If your turkey has metal trussing clamp, leave it in place. Remove and discard fat just inside the body cavities of the turkey. Rinse the turkey inside and out, under cold running water and then drain and blot dry. If turkey does not have a metal clamp, then truss it with butcher's string to hold legs and wings in place.

Prepare injector sauce: Combine chicken broth, butter, lemon juice, and rub in a nonreactive saucepan over medium heat and cook just until butter melts. Taste for seasoning, adding salt if necessary. Let the mixture cool to room temperature and then put in kitchen syringe.

Inject injector sauce into turkey drumsticks, thighs, and plumpest part of each side of the breast. Brush the outside of the turkey with melted butter or vegetable oil. Season with salt and pepper.

Set up grill for indirect grilling and preheat to medium-low. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium-low.

When ready to cook, brush and oil grill grate. If using a charcoal grill, toss 1 cup of wood chips on the coals. Place the turkey in the center of the hot grate, away from the heat, and cover the grill. Grill the turkey until cooked through, 3 to 4 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of a thigh, but do not let the thermometer touch the bone. The internal temperature should be between 170 and 180 degrees. If using charcoal, add 12 fresh coals and 1/2 cup wood chips per side every hour. If the turkey starts to brown too much, cover it with aluminum foil. Transfer turkey to a platter, cover loosely with aluminum foil, and let rest 10 minutes, then untruss. Carve and serve.

Yield: 12 to 14 servings

Source: How to Grill by Steven Raichlen

1 cup unsalted chicken broth, preferably homemade

3 tablespoons sesame oil

2 tablespoons rice wine or dry sherry

2 tablespoons soy sauce

2 tablespoons honey

1/2 tablespoon Chinese Five-Spice Powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon freshly ground white pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher or sea salt

Combine all ingredients, except salt, in a nonreactive saucepan and warm over medium heat just until butter melts. Correct seasoning, and add salt if needed. Cool to warm room temperature (the butter should remain liquid), then put it in the injector and fire away. This should be used as soon as it is made.

Yield: 1 1/2 cups, enough for 4 chickens or 2 turkeys

Source: Sauces, Rubs & Marinades by Steven Raichlen

6 boneless, skinless chicken breast halves

1 cup plain nonfat yogurt

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely grated

1 tablespoon lime juice

1/4 teaspoon crushed red pepper flakes

2 tablespoons chopped cilantro

1/2 teaspoon salt

1/4 teaspoon pepper

Garnish: lime wedges and chopped cilantro

In medium bowl, stir together yogurt, garlic, ginger, lime juice, red pepper flakes, 2 tablespoons chopped cilantro, salt and pepper. Transfer marinade to large zipper lock plastic bag, combining well. Add chicken, reseal bag, and turn it over several times to thoroughly coat chicken with marinade. Refrigerate for one to six hours.

Prepare gas or charcoal grill. Remove chicken from marinade and grill over medium hot coals, turning, for 5 to 6 minutes per side. Grill to internal temperature of 170 degrees. Remove to platter and let rest 10 minutes. If desired, slice breasts on the diagonal into strips and arrange on platter. Garnish with lime wedges and additional chopped cilantro.

Yield: Serves 6

Source: National Chicken Council

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