Cajun Smoked Turkey

If you are asked to smoke the turkey for Thanksgiving (or any time of year), then this smoked turkey with my homemade Cajun seasoning is a delicious twist on the holiday classic.

The key to a super juicy bird is injecting the turkey with butter, chicken stock, and spices before smoking. Then all you need is a liberal coating of our homemade Cajun rub and butter baste while cooking for perfect Cajun-style smoked turkey with a ton of flavor and crisp, buttery skin.

No bland dried-out turkey meat on this Thanksgiving table!

Smoked Cajun Turkey

The key to this juicy Cajun smoked turkey is adding layers of flavor. While you could dry brine the turkey with salt the night before, I like to use an injection that combines some Cajun rub with chicken broth as I find this helps keep the turkey moist on the smoker.

The Cajun rub ensures a wonderful herby flavor with a hint of spice, especially when you get some rub under the skin. Then the Cajun butter baste ensures the skin gets nice and crispy.

Ingredients you’ll need

• Turkey – fresh or thawed. A 14-pound turkey will take 3.5 days to thaw properly if it has been allowed 24 hours in the fridge for every 4 pounds.
• Butter – I like using high-quality butter for the injection and butter baste. Spending the extra $ will make a difference in the taste. I recommend Kerrygold salted butter, which you can find in your local grocery store or order online. 
• Chicken broth – Mixed with melted butter and Cajun seasoning for the ultimate turkey injection
• Hot sauce – Optional, but I like to include it in my injection for a little hit of heat
• Cajun rub – You should already have most of the ingredients for my Cajun seasoning in your pantry. I recommend using white pepper if you have it.

Equipment you’ll need

• Smoker – I like to cook it on my pellet grill for the extra smoke flavor but you can do it in your oven as well
• Meat Injector – I got mine from Amazon, but you also may be able to find it in your local grocery store.
• Sharp knife – this will make carving your turkey so much easier.
• Thermometer – I used my Meater but any leave-in or instasnt read meat thermometer will do just don’t rely on the cheap one you get in the packet with some turkeys.

How much turkey per person?

You should aim to serve one pound of cooked of turkey per person

For smoking, an 8-14 lb turkey is the sweet spot. Don’t be afraid to cook two turkeys instead of one huge 20 lb turkey to feed a large crowd.

It’s much harder to cook a large turkey evenly without drying it out

How long will this Cajun smoked turkey take to cook?

I cooked a 14-lb turkey on my pellet grill for 3.40 hours. Depending on the grill or the temperatures outside, the time may vary, which is why it’s always good to monitor the temperatures with a meat thermometer.

For this cook, I use my Meater thermometer to monitor the termpatures throughout the cook. You can also use an instant read thermometer, like this Thermapen One, but I prefer the probe thermometer for this cook so I don’t overshoot and end up with dry overcooked bird.

How to make Smoked Cajun Style Turkey step-by-step guide

1. Fire up the smoker

Fire up the smoker to 300°F. This should take about 10-15 minutes to preheat, which is the perfect time for prepping the turkey and getting your rub and injection ready.

I used my pellet grill to cook this. A charcoal grill or an offset smoker would just as well. However, you’ll need to keep an eye on your turkey’s internal temperature as they might cook differently compared to the pellet grill.  

2. Prep the turkey

First things first, make sure your turkey is properly thawed. It’s a crucial first step. A fresh turkey is a great alternative, although can be hard to source.

Remove the turkey from its packaging, pat it dry, and remove the giblets from the cavity.

Your turkey should have a ‘hock lock’ that holds the legs together. Be sure to leave that on. If not, use butcher twine to tie the legs together.

Now, you need to decide if you will spatchcock the turkey by cutting the backbone out with some kitchen shears. Spatchcocking helps the turkey cook faster and more evenly, but I decided to keep this one whole because I like the presentation.

3. Make the Cajun seasoning

This Cajun-inspired seasoning is a great way to amp up the flavor of your turkey. My blend includes lots of Paprika, garlic and onion powder, black and white pepper, and dried thyme and oregano.

You could also add cayenne for an extra spicy kick but I prefer to mix a little hot sauce in to my turkey injection instead.

If you prefer to brine your turkey, I recommend leaving the salt out of the rub.

Feel free to adjust the quantities, or you could always go with a store-bought Cajun seasoning like the Slap Ya Mama Louisiana blend.

Combine all the dry ingredients in a small bowl or adjustable rub shaker and make sure everything is mixed well.

4. Make the turkey injection

Melt the butter, and then add chicken broth, hot sauce, and Cajun rub and combine well.

Using your meat syringe injector, inject the turkey liberally. I like to start with the breasts, then the thighs, and anything else that will hold it. 

5. Add the Cajun seasoning

Use olive or vegetable cooking spray as a binder and rub it all over your turkey.

Then season the turkey all over with the Cajun rub. It’s a big piece of meat, so it can handle a lot of seasoning.

Once the skin is seasoned well, rub about a tablespoon of the Cajun rub under the skin right on top of the breasts to help maximize flavor. You can lift the skin up with one hand and just get your other hand in there, trying not to penetrate the skin.

6. Make the turkey baste

To make the turkey baste, mix together melted butter and remaining cajun rub.

I recommend drizzling rather than brushing this on the turkey so you don’t wipe off any of the seasoning. 

7. Smoking the Cajun turkey

Place the turkey in the preheated smoker and cook for 1.5 hours at 300°F before checking it.

If you want more smoke flavor, you could start at around 225°F for the first hour, and then crank the temperature up. The longer the turkey smokes for at low temperatures, the more likely you’re going to end up with rubbery skin so I just like to cook it hot the whole time.

After 1.5 hours, start basting the turkey with the butter mix every 30 minutes.

Your turkey is done when it hits an internal temperature of 165°F, but I like to pull my turkey off when I measure 160°F in the thickest part of the breast.

It will carry over to 165°F while it rests. After all, a dry turkey is our worst enemy on Thanksgiving.

Let the turkey rest for 20-30 minutes covered loosely with foil before slicing to help keep it juicy.

To serve

Make sure to slice your turkey correctly to maximize flavor and presentation. 

First, remove the legs and place them on a large platter.

Remove the breasts individually by slicing down the breastbone till you hit the ribcage, and then finish slicing to the edges to remove each breast.

Slice each breast into ½” sections (thinner if desired) and place on the platter along with the legs.

Lastly, remove both wings, leaving them whole, and add them to the platter.

You can find a more detailed guide here on how to slice your turkey.  

Now it’s time to load up your plates with Cajun turkey and your favorite sides.

Great turkey sides

• Smoked Green Bean Casserole
• Smoked Sweet Potatoe Casserole
• Bacon Wrapped Brussels Sprouts
• Southern Style Coleslaw
• Loaded Potato Salad

Cajun Smoked Turkey Recipe

Try making this smoked turkey recipe, and I guarantee you’ll be put in charge of turkey every Thanksgiving. Just don’t expect any leftovers. While you’re here, feel free to leave us a 5-star review if you’ve found this recipe helpful, and leave us a comment if you have any questions.

And if you love Cajun flavors give our Louisiana Crawfish Boil a try.