Cajun Injector Sauce for your Turkey

Start by making a Cajun Rub you can use year round...
Makes about 1 cup
1/4 cup coarse salt (kosher or sea)
3 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme (preferably ground)
2 tablespoons dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
2 teaspoons ground dried sage leaves
2 teaspoons cayenne pepper

Combine the salt, paprika, garlic and onion powders, thyme, oregano, black pepper, white pepper, sage, and cayenne in a small bowl and whisk to mix or place in a jar, cover it, and shake to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 1 year.


Now for the Injection Sauce:
1/3 cup chicken stock (preferably homemade), at room temperature

1 tablespoon bourbon (The good stuff, Maker's Mark is my favorite)
1 tablespoon your Cajun Rub (above)

Fill a kitchen syringe with the injector sauce. To do this, push the plunger all the way down, place the tip of the needle in the sauce, and slowly draw the plunger up: The syringe will fill with sauce. Inject the sauce into the turkey breast, thighs, and drumsticks. Don't be surprised if a little sauce squirts out; this is OK.  Rub the outside of the turkey with the olive oil and sprinkle the remaining 2 tablespoons of Cajun Rub all over it, patting it onto the skin with your fingertips.Then go to the Traditonal Smoked Turkey recipe in our page and happy cooking!