Smoked Cajun Turkey

A flavor injection to start, a liberal coating of homemade Cajun rub, and a buttery baste during the cook for crispy skinned smoked Cajun turkey.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 3 40

Resting Time 30

Total Time 4 25

Servings

Calories 694kcal

Author Breanna Stark

Ingredients

14 lb turkey thawed
2 tbsp Olive oil
6 tbsp Cajun rub

Cajun rub

2 tbsp paprika
1 tbsp salt
1 tbsp garlic powder
½ tbsp black pepper
½ tbsp white pepper
½ tbsp onion powder
½ tbsp dried oregano
¾ tbsp cayenne pepper
½ tbsp dried thyme

Turkey Injection

1 stick butter melted
1 cup chicken broth
2 tbsp hot sauce
1 tbsp Cajun rub

Baste

1 stick butter
remaining Cajun rub

Instructions

To make the Cajun rub

Combine all the dry ingredients in a jar with a lid or a small bowl.

To make the Injection

Melt the butter in a small pot. Add chicken broth, hot sauce, and 1 tbsp of the cajun rub and mix until well combined.

Smoked Cajun Turkey

Preheat the smoker to 300°F.
Make sure your turkey is properly thawed. You can find a more detailed guide here.
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 or spray 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.

To make the Baste

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

Notes

How to thaw a frozen turkey. Allow 24 hours in the fridge for every 4 lbs, so a 14 lb turkey will take 3.5 days to thaw properly.

How much turkey per person? The golden rule is 1 lb of turkey per person. An 8-14 lb turkey seems to be the sweet spot. Don’t be afraid to cook two turkeys instead of one 20 lb turkey to feed a large crowd.

How long will it take to cook? I cooked a 14 lb turkey, and it took 3.40hrs. Depending on the grill or temperatures outside, that may vary, which is why it’s always good to monitor the temps with a meat thermometer.

How to slice your turkey

Nutrition