Thanksgiving Cajun Turkey
Great way to cook your thanksgiving turkey!
1 whole onion
1 celery stalk
1 brussel sprout stalk
2 cups of chicken broth
Brine - One cup of kosher salt and 1/2 cup of sugar for every gallon of water. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into a large brining bag or pot. Season the turkey with Willie Pete seasoning and place the uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
Set the Big Green Egg up for indirect cooking at 350°F. Season the Turkey generously with Claymore Cajun seasoning. Place Turkey in V-Rack then in a foil drip pan. Place carrots, brussel sprouts, onion, and celery to the drip pan with 2 cups of chicken broth. Cook for 15 minutes per pound until the temperature in the breast meat is 160°F and the temperature in the thighs is above 170°F. Feast!