Ingredients
Cajun Seasoning
2 tbsp Paprika
2 tbsp Kosher Salt
2 tbsp Garlic Powder
1 1/2 tbsp Cayenne pepper
1 tbsp Black Pepper
1 tbsp White Pepper
1 tbsp Onion Powder
1/2 tbsp Ground Thyme
1/2 tbsp Ground Oregano
Cajun Butter
2 stick(s) Salted Butter
1 cup(s) Chicken Broth or Stock
1 1/2 tbsp Cajun Seasoning
Turkey brine
3 gallon(s) Water
2 cup(s) Kosher Salt
2 cup(s) Sugar
2 cup(s) Light Brown Sugar
1 cup(s) Cajun Seasoning
2 tbsp Whole Black Pepper Corns
1/2 cup(s) Apple Cider Vinegar
2 Bay Leaves
2 Carrots
2 Celery Stalks
1 Yellow Onion
1 Garlic Cloves
Smoked Turkey
10-15 lbs Turkey
2 cup(s) Cranberries
2 Apples, sliced
Apple Juice
Vegetable Spray
Butchers Twine
Pecan or Cherry wood chips
Black Pepper
Salt
Jalapeno Mac and Cheese
2 cup(s) Warm Milk
1/4 cup(s) Unsalted Butter
1/4 cup(s) All Purpose flour
1 tsp Cayenne pepper
8 oz Elbow Macaroni
8 oz Velvet Cheese
2 cup(s) Shredded Cheese
1/4 cup(s) Diced Jalapeno
8-10 Ritz Crackers
2 tbsp Melted Butter
Fresh Italian Flat Leaf Parsley
Salt
Instructions
Cajun Seasoning
Step #2 - Combine seasoning in small, sealable container, like a small mason jar. Secure the lid and give it a good shake. I like to print labels with the ingredients on them, then put them on the container. When the seasoning gets low, I don't have to search around for the proportions to recreate it.
Step #3 - Add two sticks of butter to sauce pan and set heat to medium
Step #4 - Allow the butter to melt. Once it melts, the milk fat should separate from the butter. Skim the top of the butter to remove white solid from the surface.
Step #5 - Ladle top layer of butter to mason jar or another pot, leaving the bottom, whitish layer behind.
Step #6 - Add 1 1/2 tbsp of Cajun seasoning to clarified butter. Combine with a chicken broth to thin out. Seal the mason jar and shake to combine.
Turkey Brine
Step #8 - Add 3 gallons ( 12 quarts ) of water to stock kettle. Turn heat to high.
Step #9 - While the water is heating up, measure out salt, sugar, brown sugar and Cajun seasoning and add to stock kettle
Step #10 - Add bay leaves.
Step #11 - Once it starts boiling reduce to a simmer and allow to cook for 10 minutes.
Step #12 - Turn off heat and move to other side of the stove and allow to cool. Add herbs, onion, carrots, celery and garlic. Add apple cider vinegar.
Step #13 - Submerge Turkey in kettle and place in the fridge overnight, 12-24 hours.
Step #14 - Remove the turkey from the brine and drain excess liquid. Place back in the refrigerator on wire rack for one hour, allowing the outside of the skin to dry.
Step #15 - Soak wood chips in water. Fill smokers drip pan with apple juice.
Step #16 - Set smoker to 225 degrees. Season the turkey's cavity with salt and Cajun seasoning. Add cranberries and diced apples to the bird's cavity, truss the legs with butcher's twine, to keep stuffing from falling out.
Step #17 - Tuck the turkeys wings back.
Step #18 - Then generously spray the outside of bird with vegetable spray.
Step #19 - Sprinkle the outside the bird all over with the Cajun Seasoning.
Step #20 - Use injection needle to draw the Cajun butter up into syringe. Inject the butter into the breast meat in a couple different places, along with the legs & thighs.
Step #21 - Insert a digital temperature probe if you have one, so you can monitor the Turkey as it cooks.
Step #22 - Place the Turkey in smoker and smoke for 5 to 7 hours, about 30 minutes per pound, adding soaked wood chips to the fire every 30 minutes to an hour, depending on your smoked flavor preference.
Step #23 - Remove the Turkey from the smoker with it reaches a temperature. between 160 to 165. It'll have some carry over cooking. Allow to rest for 15 minutes before cutting into it.
Jalapeno Mac and Cheese
Step #25 - Start your Mac and Cheese by boiling 4 quarts of water. Once the water reaches a rolling boil, add 1/2 cup of kosher salt to your pasta water, you want it to taste like sea water. Add 8 oz of pasta to the water and cook, uncovered, for about 8 minutes, stirring occasionally.
Step #26 - While the pasta cooks, start your Bechamel cheese sauce for a Mac and Cheese. It should come together before the pasta finishes cooking. Start by melting 1/4 cup of unsalted butter in a small saucepan. Once the butter is melted, add 1/4 cup all-purpose flour and whisk until smooth.
Step #27 - Slowly add 1 1/2 cups of warm milk to the flour and butter mixture, whisking continuously. When you see your sauce start to thicken, you can add your Cayenne Pepper. Add additional salt to taste.
Step #28 - You can now turn off the stove burner and add the Velvet Cheese and shredded cheese. Stirring to combine and melt. Add cooked noodles and diced Jalapenos to sauce and combine.
Step #29 - Grease or spray small cast iron skillets. Add individual serving of Mac and Cheese to small cast iron skillets. Put your Ritz Crackers in a zip lock bag and crush them into fine particles. Melt 1/2 tbsp of butter and combine with your crushed Ritz Crackers.
Step #30 - Sprinkle the mixture of top of your Mac and Cheese.
Step #31 - Place your Mac and Cheese on the top shelf of your oven and turn your broiler on low.
Step #32 - Allow to cook until golden brown on top.
Step #33 - Garnish with fresh chopped parsley.
