• Preheat the smoker to 300°F.
• Make sure your turkey is properly thawed. You can find a more detailed guide here. It’s a crucial first step.
• Remove the turkey from its packaging, making sure to pat it dry and remove the giblets from the cavity.
• Your turkey should come with a ‘hock lock’ that holds the legs together. Be sure to leave that on. If not, use butcher twine to tie the legs together.
• Using a meat injector, inject the turkey liberally. I like to start with the breasts, then the thighs, and anything else that will hold it.
• Rub the outside of the turkey with the olive and season well all over with the Cajun rub. Add seasoning under the breast skin as well to maximize flavor.
• Place turkey on the smoker. Leave to smoke for 1.5 hours.
• After 1.5 hours, start drizzling some of the baste over the turkey every 30 minutes.
• If the turkey gets too dark, loosely cover with aluminum foil while it finishes cooking.
• Your turkey is done when it hits an internal temperature of 165°F. I like to pull my turkey off at 160°F and let it carry over to 165°F while it rests.
• Rest for 30 minutes before slicing and serving.

Cajun rub

• Combine everything in a mason jar with a lid or a small bowl.

Injection

• Melt the butter in a small pot and then add the chicken broth, hot sauce, and the cajun rub and mix until well combined.

Baste

• Melt the butter in a small pot and add the remaining rub. Combine well.