Smoked Turkey

As I mentioned in a recent post, I smoked a turkey for Thanksgiving dinner yesterday.  Cec bought a turkey breast with legs and wings removed, which weighed about 8 pounds.

I prepared it by injecting the breast with a small amount of Worchestershire sauce with a little Tony Cachere's Creole seasoning sprinkled in (too much will clog the injection needle) and sprinkled the same seasoning on the outside.  I smoked it in my horizontal smoker (firebox on end) in a foil pan using a combination of hickory and mesquite chips at 300-400F for two hours uncovered and then another two hours covered with aluminum foil.

The result was one of the best turkeys I've every had.  That with all the wonderful dishes prepared by Cec made this one of my best Thanksgivings ever.

I had my first fried turkey last weekend on a campout with the Luf To Go Sams camping club.  It was very good, but I think I like smoked turkey a little better.  It is certainy lower in calories.