King Kooker® BBSKu’d Cajun Turkey

Create New Holiday Traditions! Roast Your Turkey in a King Kooker® Skewer Pot and get Your Crawfish Flavor Fix even When Crawfish Are Out of Season!

Ingredients:

1 – 20 Lb. defrosted turkey
1 – King Kooker® Skewer Pot (Model# KK30SRP)
1 – King Kooker® Garlic Butter with Herb Marinade (96048)
1 – King Kooker® Marinade Injector ( Model# TI6, TI8, or TI12S)
1 – Pair of King Kooker® Cooking Gloves (Model# 2015GB)
1 – Bottle of King Kooker® Liquid Crab Boil, 8 oz.
3 – Bottles of King Kooker® Complete Crab, Shrimp, Crawfish Boil, 16 oz.
1 – Cup of olive oil
10 – lemons, cut in half
1- onion, cut in quarters
1 – cutting board
1 – knife
1 – stainless steel baster, at least 12″ long
1 – King Kooker® outdoor cooker (54,000 BTU’s with a casting), hooked up to propane tank and ready to cook
Access to water

Directions:

Use King Kooker® Marinade Injector to inject turkey with King Kooker® Garlic Butter with Herb Marinade.
Using food prep gloves, coat turkey skin with olive oil.
Then to coat the turkey, rub with a 1/2 Bottle of King Kooker® Complete Crab, Shrimp, Crawfish Boil.
Place the skewer pot on top of your King Kooker® outdoor cooker.
Remove the basket and fill pot with water up to the bottom perforation on the skewer.
Add 2 bottles of King Kooker® Complete Crab, Shrimp, Crawfish Boil to the water in the pot and put the basket back into the pot.
Insert the turkey, cavity first with legs up, over the skewer and slide the turkey down into the bottom of the basket.
Use the remaining 1/2 Bottle of Complete Crab, Shrimp, Crawfish Boil Seasoning to recoat the turkey wherever the seasoning may have rubbed off during the prepping process.
To prevent charring – Separate the turkey from the skewer by inserting the quartered onion pieces into the cavity between the turkey and the skewer.
Light the cooker and adjust the regulator to for a medium to low heat.
Cook time — 6.5 Minutes/Lb. Cook for the calculated time on a steady medium to low heat.
Once the water below the basket begins bubbling at the bottom of the pot, put the lid on the pot.
Check the turkey frequently, at least every 15 minutes to make sure you maintain your liquid level. If the water level seems too low, add more water.
Baste the turkey with the stainless steel baster every 30 minutes, using the juices from the bottom of the pot. Make sure to wear King Kooker® cooking gloves to prevent burns. The pot, turkey, and juices will be very hot!
25 minutes before the turkey is finished, pour 1 bottle of Coat the Turkey with 1 Bottle of King Kooker® Liquid Crab Boil, and squeeze in the lemon halves.
Drop the squeezed lemons into the pot, on top of the turkey to help maximize the citrus flavor.
Cover the pot with the lid again, until the turkey cooking time is finished.
Cut the thigh to check that all juices are clear and that the turkey is done.
If the turkey is not don, continue to cook for an additional 5 minutes.
Recheck for doneness.
Once thoroughly cooked, turn off the outdoor cooker. Wearing the cooking gloves, lift the basket to remove the turkey. Set it on a cutting board to cool.
When the turkey has cooled enought to remove from the basket, place it onto the carving board.
Carvew, serve, and enjoy! 😁