Grilling turkey on the smoker
My canvas was a 10 pound turkey. I actually delayed this project for a week or so because I couldn’t find anything under 20 pounds – just a bit too much for the wife and me … probably not the dog, but that’s another story.
Here’s a close up of the injector needle – unlike a medical needle, the holes are offset to avoid clogs. Incidentally, keep this stuff away from kids. this needle qualifies as a serious weapon.
I’ve had a lot of trouble over the years with cheap plastic injectors. They tend to be messy and break after a while. Pictured here is my Cajun Injector – I’ve had it for about 10 years now and it works like a boss. One big issue I had initially was getting enough ‘injection juice’ into the syringe. Bowls don’t work – oddly enough, that’s what I use to mix most of my injection in. So I generally use a narrow shot glass to maximize loading potential.
Close up of injecting the turkey … the idea here is to make many entry points and just add just a little marinade at a time.
I seasoned this bird with Goya sazon seasoning which you can find in the Hispanic food section of your local market. I cooked this on my WSM for two reasons: 1st, it’s deep enough that I can use a drip pan that won’t bump up against hot coals and flare up and 2nd, target temperature for this cook was about 325 and the WSM maintains temperature over time better than my Performer grill. I also threw some pecan into the charcoal to give it a little extra smoke flavor.