It's about that time again and I am in charge of the turkey for the second straight year. I used some sort of cajun run and injection last year and the turkey was really spicy. It was great but a little too spicy if you aren't in to spicy food so I am trying to tone it down this year. I still want to rub the outside with something spicy but would love to hear what other huddlers use when preparing their turkeys.

To cook it I use a Big Easy infrared "deep fryer" and it does an awesome job. A healthier bird without all of the mess or safety concerns.

Try brining it. Best turkey you will ever have.

justincredible wrote: It's about that time again and I am in charge of the turkey for the second straight year. I used some sort of cajun run and injection last year and the turkey was really spicy. It was great but a little too spicy if you aren't in to spicy food so I am trying to tone it down this year. I still want to rub the outside with something spicy but would love to hear what other huddlers use when preparing their turkeys.

To cook it I use a Big Easy infrared "deep fryer" and it does an awesome job. A healthier bird without all of the mess or safety concerns.

Is this the recipe you used?
http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-injected-spicy-turkey-recipe/index.html

I'm planning on using this recipe but may tone it down a bit.

No, but that looks like it would be awesome.

Make sure you put some rub under the skin of the turkey, and not just on the outside.

Yo dog, I herd you like poultry, so I put a chicken in your turkey so you can gobble while you gobble.

I use an injection sauce called "creole garlic butter" and has been extremely good. I'm not sure about the rub I will use this year. I have a pretty good pork rub I use. But it is kind of spicy. Still working on the rub.

Not what you are looking for, but wrapping a turkey in bacon while cooking is damn good.

I 2nd using a brine instead.

Yeah, brining is a must.

Brining is a given. You can still use a rub on it though.

I use this basic rub:
Salt
Pepper
Paprika
Garlic Powder
Red Pepper Flake
Brown Sugar

I like the turkey leg, and the Brown Sugar & Red Pepper Flake give the skin a good sweet & spicy flavor.

Also, I'm sure most everyone knows this, but if you brine and are deep frying, make sure you dry the inside of the turkey out well!!

I've never brined before, this is only my second time cooking a turkey. Is it just saltwater? What kind of ratio do I mix up?

gorocks99 wrote: Yo dog, I herd you like poultry, so I put a chicken in your turkey so you can gobble while you gobble.

lol

I made a brine using apple juice, orange juice, salt, cloves, brown sugar and water. Should be good.