After being deboned and the bird flattened, the turkey is spiced with my King Craw Cajun seasoning to create a flavorful and succulent dish known as Cajun spatchcock turkey. star.
After being deboned and the bird flattened, the turkey is spiced with my King Craw Cajun seasoning to create a flavorful and succulent dish known as Cajun spatchcock turkey.
Get ready to spice up your Thanksgiving with this Cajun Smoked Turkey Recipe from HowToBBQRightcom. This recipe is packed with flavor, thanks to a 24-hour soak in a spicy Cajun brine and a generous injection of Cajun butter The outside is coated with a delicious Cajun seasoning, giving you a bird that’s both juicy and flavorful.
Ingredients:
For the Cajun Turkey Brine:
- 6 quarts Water
- 2 cups Sugar
- 1 cup Salt
- 1/2 cup Cajun Seasoning (recipe below)
- 6 cloves Garlic
- 2 stalks celery, cut into quarters
- 1 Medium Onion, quartered
- 4 Bay leaves
- 1 Tablespoon Whole Black Peppercorns
- 1 bundle of Fresh Poultry herbs (Rosemary, Thyme, & Sage)
- Juice of 2 lemons
For the Cajun Butter Injection:
- 14oz can of Chicken Broth
- 1/4 cup melted Butter
- 2 Tablespoons Killer Hogs Hot Sauce
- 1 teaspoon Cajun Seasoning
For the Cajun Seasoning:
- 1/2 cup Killer Hogs AP Seasoning (or a good quality All Purpose seasoning)
- 2 Tablespoons Paprika
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Thyme
- 1 Tablespoon Onion Powder
- 1 Tablespoon Dried Parsley
- 1/2 Tablespoon Cayenne Pepper
- 1/2 Tablespoon White Pepper
For the Turkey:
- 12-14lb Whole Turkey
- 1 Medium Size Onion
- 1 Medium Size Apple
Instructions:
- Thaw the frozen turkey in the refrigerator for 5 days. Remove the neck and giblets from the cavity.
- Place the turkey in an XXL Ziplock bag and pour the brine over it. Store the bag in a cooler with ice around it to keep it cool. Brine the turkey for 24 hours, replacing the ice as needed.
- Prepare your smoker for indirect cooking at 300°F using pecan wood for smoke flavor.
- Remove the turkey from the brine and rinse it under cool water. Pat the skin dry with paper towels.
- Place the quartered apples and onion in the cavity and tie the legs together with butcher twine. Inject the breast, legs, and thighs with the Cajun butter injection. Coat the skin with vegetable cooking spray.
- Season the outside of the turkey with the Cajun seasoning and place it on the preheated smoker.
- Smoke the turkey for 3 1/2 hours, spraying the skin with additional cooking spray as needed. Remove the turkey from the smoker when the internal temperature reaches 165°F in the breast and 175°F in the thigh.
- Cover the turkey loosely in aluminum foil and let it rest for 20 minutes before carving.
Tips:
- If you don’t have a Cajun seasoning blend, you can make your own by combining the ingredients listed above.
- You can use any type of wood for smoking, but pecan wood is a good choice for turkey.
- Be sure to let the turkey rest before carving so that the juices can redistribute.
This Cajun Smoked Turkey Recipe is sure to be a hit at your next Thanksgiving gathering.
FAQs
Q: Can I brine the turkey for longer than 24 hours?
A: Yes, you can brine the turkey for up to 48 hours. However, it is not recommended to brine it for longer than that, as the turkey can become too salty.
Q: What type of apple and onion should I use?
A: You can use any type of apple or onion that you like. On the other hand, Cajun flavors go well with sweet apples and onions, like Vidalia and Granny Smith.
Q: Can I use this recipe for a smaller turkey?
A: Yes, you can use this recipe for a smaller turkey. However, you will need to adjust the cooking time accordingly. Cook a turkey weighing 10 to 12 pounds for 3 hours, and an 8 to 10 pound turkey for 2 1/2 hours.
Q: Can I use this recipe for a different type of smoker?
A: Yes, you can use this recipe for a different type of smoker. However, you may need to adjust the cooking time and temperature accordingly.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Brine the turkey and then smoke it according to the instructions. Once the turkey is cooked, let it cool completely and then store it in the refrigerator for up to 3 days. To reheat, place the turkey in a preheated oven at 350°F until it is heated through.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe. Once the turkey is cooked, let it cool completely and then wrap it tightly in freezer-safe wrap. Freeze the turkey for up to 3 months. To thaw, place the turkey in the refrigerator for 24 hours. Once thawed, reheat the turkey according to the instructions above.
Additional Resources
- HowToBBQRight.com: https://howtobbqright.com/2017/11/09/cajun-smoked-turkey/
- Cajun Smoked Turkey Recipe Archives: https://howtobbqright.com/tag/cajun-smoked-turkey/
- Killer Hogs BBQ: https://killerhogsbbq.com/
- Thermoworks DOT Thermometer: https://www.thermoworks.com/DOT
This Cajun Smoked Turkey Recipe is a delicious and easy way to impress your guests at your next Thanksgiving gathering. With just a few simple ingredients and a little bit of time, you can create a flavorful and juicy turkey that everyone will love.