A few weeks ago we fired up the smoker for one of my favorites a whole smoked turkey. For this one I make a sauce of Penzey’s cajun spice with chicken broth, lemon juice, and melted butter. I inject this mixture throughout the turkey. It then gets a rub of olive oil and cajun spice. It heads to the smoker for about 6 hours at 225 degrees. This one was done with cherry and apple wood. Not a lot to it just keep the wood going and check the turkey with a instant read thermometer for the proper temperature. Hard to beat the rich full flavor! We topped it off with Birdsong Farms fabulous potatoes grilled in foil. If you have not tried Matt’s potatoes you do not know what you are missing. A new entry in the corn wars is Heron Hills Farm. This was the end of the season corn and it was ….well better than Szalay’s!