Claymore Turkey

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Claymore Turkey

Thanksgiving Cajun Turkey Grill Your Ass Off Style

Ingredients - One big ass Turkey 
- Grill Your Ass Off Claymore Cajun Seasoning 
- Grill Your Ass Off Willie Pete Chicken Seasoning 
- 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!

1 comment

  • Ken morris

    I ordered your sample pack and am looking forward to using this method for our thanksgiving turkey in the pit barrel the free shipping…

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