Average Reviews:
(More customer reviews)I've owned two of these for quite some time now...I inject the Turkey the night before just like I do for our Cajun Deep Fried...Rub down the outside with Cajun Spices...Then I use a "Turkey Sitter" filled with plenty of peeled garlic cloves and beer to mount it instead of the holder provided...One full bag of Matchlite Charcoal and then about 3~4LBs of regular after an hour or two...JUST three hours and you'll have the juiciest and most flavorful bird you can imagine...Deep mahogany colored...Note: I make a wire handle, going under the wings to use as a "Lifter"...Guests are always amazed to see you lift out a full cooked bird...13~14LB birds are best...
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