Smoked Turkey with Cajun Butter
Using a meat injector is faster than brining, and a great way to infuse every slice of roasted turkey with deeply seasoned flavor. In this recipe, I use a beer-and-butter mixture seasoned with Chica Licka Bam Bam and a kick of Louisiana-style hot sauce, for brightness. After the liquid is injected, I season the entire bird with the same seasoning. The result is a deeply seasoned, juicy bird with a kick of Cajun heat. Fair warning: you’ll have a hard time not eating the spicy, crispy skin while you carve the bird.
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