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!
We’ve made a few different Cajun smoked turkey recipes over the last few years, tweaking the homemade brine, trying various seasonings, and experimenting with injectable marinades. We’ve even done a smoked then fried Cajun turkey to see if the extra deep frying step made a difference (it didn’t… save the money and the mess and stick to smoking it).
And the wife and I agree that this is our favorite way to make Cajun smoked turkey.
Yes, it does use a store-bought marinade – and I know that some people may frown on that for their Thanksgiving birds – but it’s one that we swear by and have used over and over again. And we used the jarred marinade in a very unique way… not injecting it into the turkey as it was originally intended.
If you want to try a super easy to prepare smoked turkey that delivers on the flavor, then give this smoked Cajun turkey a try! *Or check out our apple cider brined turkey recipe here or a rotisserie turkey here – two more awesome smoked turkey recipes!
Smoking a turkey is a fabulous way to infuse amazing flavor and make it incredibly moist and juicy. Taking it up a notch by using a spicy Cajun rub and injection amps up the taste and makes this turkey extra special for holidays or anytime you want to wow guests. With a few simple steps, you can master how to smoke a cajun turkey right in your own backyard.
Why Smoke a Turkey?
There are several advantages to smoking a turkey rather than roasting it
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Infuses incredible smoky flavor into the meat from aromatic woods like hickory, pecan or apple.
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Keeps the turkey incredibly moist and juicy throughout
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Allows you to add layers of flavor with rubs, injections and bbq sauce.
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Gives the skin a crispy texture.
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Imparts delicious smoke rings just under the surface.
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Cooking low and slow tenderizes the meat.
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Provides a showstopper main for holidays or gatherings.
Brining is Key
Brining is a crucial first step to ensure a flavorful and tender turkey. Here’s why:
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Salt in the brine seasons the meat and enhances flavors.
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Sugar caramelizes the skin.
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Aromatics like garlic, onions, citrus etc impart extra flavor.
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The brine hydrates the turkey keeping it super juicy.
Make enough brine to completely submerge the turkey. Let it soak 12-24 hours in the refrigerator. Rinse and pat dry before smoking.
Spice it Up Cajun-Style
Take your turkey to the next level by giving it a kick of Cajun flavor. Use a homemade Cajun butter injection for added moisture and taste. Coat the skin liberally with a Cajun seasoning blend before smoking.
The injection penetrates deep into the meat to provide a spicy, savory flavor. The rub forms a crust on the skin, then the smoke adheres to it resulting in next-level flavor.
Master the Smoker
Low and slow smoking is key for the juiciest turkey. Follow these tips:
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Maintain temperature of 275-300°F using woods like pecan, hickory or apple for flavor.
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Place turkey breast side up on lower grill grate. Upper grate can hold sides.
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Insert probe thermometer into thickest part of breast, not touching bone.
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Estimate 15-20 minutes per pound. Smoke until breast is 165°F and thighs 175°F.
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Spritz turkey with apple juice or broth every 45-60 minutes if skin seems dry.
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Loosely tent in foil during last 30 minutes if skin gets too dark.
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Rest 20-30 minutes before carving for juiciest meat.
Step-by-Step Cajun Smoked Turkey
Follow this simple guide for smoking turkey perfection:
Ingredients
- 12-14 lb whole turkey
- Turkey brine
- Cajun butter injection
- Cajun seasoning
- Apple juice or broth
Brine
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Dissolve salt, sugar and spices into hot water.
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Add aromatics like garlic, lemon, onions, celery, bay leaves.
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Cool brine completely then submerge turkey 12-24 hours.
Prepare Smoker
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Set up smoker for 275°F temperature using pecan, apple or hickory wood.
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Place a disposable pan underneath to catch drippings.
Inject and Season
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Remove turkey from brine, rinse and pat dry.
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Inject deep into breast, thighs and legs with cajun butter injection.
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Generously coat all skin with cajun seasoning rub.
Smoke the Bird
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Place turkey breast up on lower grill grate.
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Insert probe thermometer into thickest part of breast avoiding bone.
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Smoke approximately 15-20 minutes per pound until 165°F breast/175°F thighs.
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Spritz with juice/broth every 45-60 minutes if skin seems dry.
Finish and Rest
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When fully cooked, tent loosely with foil and rest 20-30 minutes.
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Carve turkey and serve immediately with desired sides.
Handy Extras for Serving
Offer guests these tasty condiments alongside the juicy cajun smoked turkey:
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Spicy bbq sauce or gravy for drizzling.
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Cornbread stuffing or dirty rice.
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Collard greens, roasted veggies or mac and cheese.
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Cranberry sauce, pickled jalapenos and relish as toppings.
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Butter, hot sauce and seasonings for customizing flavor.
With the right preparation and smoking technique, you can master how to make a mouthwatering cajun smoked turkey with incredible depth of flavor. The brine keeps it juicy, the injection and rub add spice, and the smoke permeates it with unbelievable taste. Use these tips to become the barbecue hero at your next holiday feast or family gathering!
Cajun Smoked Turkey Video
The best turkeys that we’ve ever cooked, whether on the grill or in the oven, have all been spatchcocked. We also believe in spatchcocking whole chickens before cooking. Yes, you won’t have the presentation-worthy whole turkey to bring to the dining table on a silver platter, but you will have a delicious and moist turkey.
Here are the main benefits of spatchcocking:
- The spatchcocked turkey cooks more evenly because the meat is more of a uniform thickness.
- Spatchcocking allows more of the skin to be exposed during smoking, giving you more of that delicious crispy skin.
- A spatchcocked turkey cooks faster.
If you’ve never spatchcocked a turkey before, then you can find a great beginner’s guide to spatchcocking here or watch me do it in this video for Smoked Cajun Turkey.
Making the Cajun Turkey Brine
I’ve made a TON of Thanksgiving turkeys over the years, everything from apple cider brined smoked turkey to traditional oven-baked turkey. But the one thing that I swear by is a wet brine.
To make this easy Cajun turkey brine, simply add all of the brine ingredients to a large pot. Allow the mixture to come to a boil and the salt and sugars to dissolve, and then remove from the heat. Stir in the whole jar of Zatarain’s Cajun Injector injectable marinade, and cool the mixture for about 30 minutes.
Once the Cajun brine has cooled, it’s time to brine the turkey. For this particular turkey, I used the cooler-brine method, but you can use a heavy-duty plastic brine bag and brine in a large roasting pan in the refrigerator if you prefer.
Simply add the cooled brine to a cooler, add a good amount of ice, and 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.
The concentrated brining liquid partially melts the ice to create a larger volume of brine. And then the remaining ice in the cooler keeps the turkey plenty cold overnight.
Plus, where I live the outside temperature in late November is usually pretty cold, so I keep my cooler outside while brining the turkey. You can also add more ice halfway through the brining time if needed, or use a thermometer to check the internal temp of your turkey if you’re worried about it.
As long as the turkey temperature stays below 40°F, you’ll be good to go!
After brining the turkey for 24 hours, it’s time to prep it for the grill. Remove the turkey from the Cajun brine and place it on a wire cooling rack on top of a sheet tray. I also add a piece of butcher paper to the sheet tray underneath the wire rack just to make clean up a little bit easier.
Pat it dry with paper towels, and then season liberally with your Cajun seasonings. Be sure to get all of the nooks and crannies, and season the top side (presentation side) of your turkey last.
- Think about the presentation – Season the presentation side (the top breast side that everyone sees) last so that you don’t get fingerprints in your seasoning.
- Layering seasonings the right way – This smoked turkey recipe calls for two different seasoning blends. Add the lighter colored seasoning to the turkey first, because you’ll be able to better see how much you add. If you try to put the light colored blend on top of the darker seasoning, it will be difficult to tell how much seasoning is on the turkey.
- Season liberally – Remember that a turkey is very large and typically very bland. Don’t be afraid to season heavily, especially if your seasoning blends are not salt-heavy.
Cajun Smoked Turkey | Smoked Turkey Recipe on the Yoder Smoker
How do you smoke a Cajun Turkey?
Inject the breast, legs, and thighs with Cajun injection*. Coat the skin with vegetable cooking spray. Season the outside of the turkey with Cajun seasoning* and place on preheated smoker. Smoke the turkey for 3 ½ hours spraying the skin with additional cooking spray as necessary.
How do you cook a Cajun Turkey in the oven?
Smoke the turkey until the thickest part of the breasts reaches an internal temperature of 162 degrees F to allow for a bit of carryover cooking. Then remove the turkey from the grill and let it rest for a good 30 minutes before slicing and serving. Can I make this Cajun turkey recipe in the oven? Absolutely!
What temperature should a smoked Cajun Turkey be cooked at?
I pulled my smoked Cajun turkey off the pellet grill once it reached an internal temp of 162°F to allow for carryover cooking of a few degrees. The result was a fantastic juicy and tender turkey! But if you don’t feel comfortable pulling it that early, then shoot for the 165°F mark.
Is Cajun smoked turkey good for Thanksgiving?
Cajun Smoked Turkey makes a great centerpiece and main dish for Thanksgiving dinner. It’s so tender, juicy and flavorful that you’ll be adding it to the menu for more than a holiday dinner.
How do you brine a Cajun Turkey?
brine ingredients – In addition to the Cajun marinade, you’ll need a whole lemon, a whole head of garlic, bay leaves, black peppercorns, salt, white sugar, and brown sugar. Cajun seasonings – You’ll use these to season the brined turkey before putting it on the smoker.
How long do you smoke a Turkey in a crock pot?
Smoke the turkey for 3 ½ hours spraying the skin with additional cooking spray as necessary. Remove the turkey from the smoker when internal temperature reaches 165⁰ in the breast and 175⁰ in the thigh. Cover turkey loosely in aluminum foil and rest for 20 minutes. Carve into desired portions and serve. Did you make this recipe?