Malcom's Recipes — thanksgiving
Malcom Reed
Cajun Smoked Turkey
This Cajun Smoked Turkey is cooked old-school — on a stick burner with charcoal and wood for that deep, real smoke flavor you can’t fake. It starts with a simple brine, gets a buttery Cajun injection, and smokes slow until it’s golden brown and juicy all the way through. I’m using my Bird Brine and King Craw Cajun Seasoning for this one, but you can swap in your favorite flavors and still follow the same method. If you want a turkey that looks like it came straight off a pit, this is the way to do it.
Malcom Reed
Smoked Turkey
Juicy on the inside, golden on the outside — this is the turkey everyone remembers. A deep brine and steady smoke build layers of flavor and give the skin that perfect bite and color you only get from doing it right.
Malcom Reed
Smoked Turkey Breast Recipe
Giant Boneless Turkey Breast for Thanksgiving - brined, seasoned, and smoked over hickory wood, then wrapped in butter for extra richness and flavor,
Malcom Reed
Green Bean Casserole
Green Bean Casserole... with BACON! This is my spin on a classic Thanksgiving side dish. I added onions, mushrooms, cheese and a lot of bacon to kick it up to a whole new, delicious level!
Recent articles