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Cajun smoked turkey
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Cajun Smoked Turkey

This Cajun smoked turkey is one of the best Thanksgiving turkey recipes that we’ve ever made! With a simple homemade Cajun turkey brine and a blend of seasonings, this Cajun turkey will be the star of your dinner table this holiday!
Servings: 6 servings

Ingredients

  • 13-14 lb turkey fully thawed and spatchcocked
  • Heath Riles Cajun Creole Garlic Butter seasoning
  • Heath Riles Simple Citrus Rub seasoning

For the Cajun Turkey Brine:

  • 1 large lemon cut into wedges
  • 1 head garlic cut in half to expose the cloves
  • 4 bay leaves
  • 4 tablespoons black peppercorns
  • ½ cup brown sugar
  • ½ cup granulated white sugar
  • ½ cup kosher salt
  • 4 cups water
  • 16 oz Zatarain's Cajun Injector injectable marinade

Instructions

  • Prepare for brining. Start brining the turkey 24 hours before you plan to start smoking it. Make sure that your cooler is clean and dry, and that your drain plug is inserted properly. Or clear space in your refrigerator if you plan on brining the turkey in the fridge. Spatchcock the thawed turkey.
  • Make the brine. In a large pot, add these ingredients: water, black peppercorns, bay leaves, salt, brown sugar, white sugar, lemon wedges, and halved garlic. Heat over medium heat until boiling, stirring often for the sugars to dissolve. Then, remove the pot from the heat and pour in the full jar of Cajun marinade. Stir to combine. Allow the brine mixture to cool for about 30 minutes.
  • Brine the turkey. Add a 10 pound bag of ice to the bottom of a cooler. Stir in the Cajun brine. Lay your turkey in the cooler, breast side down. Stir the ice and brine around a bit so that the turkey is completely submerged in the brine. Close the lid of the cooler and brine turkey for 18-24 hours. *See notes.
  • Preheat the smoker. Preheat the grill or smoker to about 300℉ using your choice of wood or pellets.
  • Dry and season the turkey. Remove the turkey from the brine and transfer to a wire cooling rack on top of a sheet tray. Pat the turkey dry with paper towels. Liberally season all sides of the turkey with the Cajun seasoning and the citrus rub.
  • Smoke the turkey. Insert wireless meat thermometer into the thickest part of the breast to monitor the internal temperature. Put the turkey on the grill with the breast side on the opposite side of the heat source. Close the lid and smoke turkey at 300℉ until internal temp in the thickest part of the breast and the innermost area of the thigh and wing reaches 162-165℉. (USDA recommends cooking to 165℉. A 14 pound turkey takes roughly 4½ – 5 hours to smoke at 300℉, but be sure to check internal temperatures for doneness.)
  • Rest and serve. Remove turkey from the smoker and transfer to a serving platter or cutting board. Allow turkey to rest for 30 minutes before slicing and serving.

Video

Notes

  • For cooler brining - If the outside temperature is colder than your house, keep the cooler outside. You can also open the lid to make sure the ice has not melted all the way and the turkey is still cold (below 37 degrees F) periodically during the 24 hour brining process.
  • For refrigerator brining - Add the Cajun brine to a heavy-duty plastic brine bag.  Stir in an additional 10-12 cups of water, or enough to cover the turkey completely.  Place the turkey in the brine bag, seal the bag, and brine in the refrigerator for 18-24 hours.
  • Smoked turkey times and temperatures - Cooking times are approximate and will vary based on the size of your turkey, the temperature of your grill or smoker, the outside temperature, etc.  Always check the internal temperature of the thickest part of the turkey breast and the innermost areas of the thigh and wing for doneness.  The USDA recommends cooking to an internal temp of 165 degrees F.