Christmas 2016 Turkey

This turkey fry/roast in the Big Easy turned out ok and everyone liked it. The 14.6 lb. bird we bought has 9.5% injected broth, salt, seasonings….

Thursday, 6 pm 12/15/2016, put frozen turkey into igloo cooler in garage to thaw. Ambient temp overnight was in the low 50s. Friday 6pm, ambient temp is low 70s, about 1/4″ is thawed but hard frozen below. Saturday 5am still in the low 70s so added cubed ice to 3/4 way up the turkey. At 9:30 am check IT with Thermoworks and it was 28-30.

Cajun Turkey Injection made 8:30 am Saturday.
  • 1 cup lemon juice
  • 1/2 cup liquid crab boil
  • 1/2 cup olive oil
  • 1/2 cup butter, melted
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon Tabasco
  • 1 teaspoon cayenne pepper

Warmed until butter melted and starting to foam.

Dry rub From BigEasy Recipe site for Cajun Turkey

2 tbsp Paprika
1 tbsp Ancho Chile powder
1 tbsp Cayenne pepper flakes Shook in some when reheated on Sunday as it tasted a bit bland. Maybe a teaspoon.
1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Dried thyme
1 tsp Ground bay leaves
1 tbsp Salt
1 tbsp Ground black pepper

Sunday – First blue norther had blown in at midnight and ambient temp is 36.

8:30 am Injected Turkey and sprinkled on rub under breast skin and somewhat under drumstick and thigh skin. Rubbed skin with EVOO and sprinkled on a lot of rub and put into refer on sheet pan about 9 am.

10:45 am – Turkey in Big Easy ~2.5 hrs. (10 min/lb.). Given cold day ran BigEasy on high with wire lid.

1:00 PM – Guests arrive

~1:30 – Turkey done when 165 IT in the Breast and 175 IT in the thickest part of the Thigh. Pulled to rest then carve.

3:00 PM – Served.  It had overcooked despite the low ambient temps as with it on high the first 1.5 hours with the wire cap it looked done. But, when inserted the meat probe about 1:00 pm it read 150. The temp rose quickly to 165, the alarm went off and  the residual temp carried it to 175 in the thickest part of the breast,

Pull off and wrapped snugly in aluminum foil and let rest for 30+ minutes.

Very moist while the skin was sorta crispy. Nice flavor although mild. Not spicy at all. Everyone one liked it at the family Christmas dinner this weekend before Christmas next weekend after which we will leave for the farm the day after Christmas.

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