Cajun Style Smoked Turkey
Preparation Time: 15 min | Cooking Time: 3 hours | Serves: 8 to 10
This Cajun-inspired smoked turkey packed quite a punch. The injection left the meat juicy and heavily spiced all over, providing a consistent heat that didn’t overpower the light smokiness. You’ll want to eat the skin all by itself.
STEP ONE: ORDER GRILL PARTY BBQ CAJUN CREOLE SEASONING
- You can’t make this recipe without the magic of our custom cajun creole seasoning blend! Learn more about this blend: https://grillpartybbq.com/shop/cajun-creole-seasoning/
STEP TWO: MAKE THE INJECTION
- In a blender, puree the beer, garlic, Worcestershire, Cajun Creole seasoning, liquid crab boil, hot sauce, salt, and cayenne pepper until completely smooth.
- Inject the mixture into the meat of the turkey all over with a meat injection syringe, about 1-inch apart.
STEP THREE: PREP THE RUB!
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne.
- Rub Turkey both inside and out.
- Fold the wings under the body and tie the legs together, then lightly brush the turkey with vegetable oil.
STEP FOUR: LETS GET IT COOKIN’
- Preheat the smoker or grill to 325°F, then add the smoking wood chunks.
- When the wood is lit and producing smoke, place the turkey in a smoker or grill and smoke for 2 to 3 hours, or until an instant-read thermometer registers 165°F, in the thickest part of the breast.
STEP FIVE: SERVE IT UP!
- Remove the turkey from the smoker and set it aside for 20 to 30 minutes, uncovered.
- Carve and serve the meat.
INGREDIENTS
For the injection
- 12 oz. bottle of room temperature beer
- 1 pound melted butter
- 6 garlic cloves, large
- 2 tbsp Worcestershire sauce
- 2 tbsp Grill Party BBQ® Barbecue Cajun Creole Seasoning
- 1 tbsp liquid crab boil
- 1 tbsp Louisiana hot sauce
- 1 tbsp Kosher salt
- 1 tsp cayenne pepper
- 1 natural Turkey weighing 12 to 14 pounds, rinsed and patted dry with paper towels.
For the rub
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 fistfuls of apple wood or other light smoking wood
SUPPLIES
- Blender
- Smoker
- Meat injection syringe
Join The Conversation
If you loved this recipe, we recommend you check these out next:
Nothing found.