Cajun Smoked Turkey
A juicy, smoky turkey infused with a flavorful Cajun brine and butter injection. The meat stays moist while the skin gets a spicy, caramelized crust—ideal for a holiday feast or any special occasion.
Instructions
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Rinse the thawed turkey, remove neck, giblets, and any pop‑up thermometer. Set aside.
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Make the brine: combine 2 quarts water, sugar, salt, and Cajun seasoning in a pot over medium‑high heat. Bring to a boil, stirring until dissolved.
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Transfer the hot brine to a gallon container. Add celery, onion, garlic, peppercorns, bay leaves, herb bundle, lemon juice, and the remaining 2 quarts water. Let steep one hour at room temperature.
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Place the turkey in a large zip‑lock bag, pour the brine over it, and add enough water to fully cover. Seal, removing as much air as possible. Keep the bag in a cooler with ice bags on top and bottom for 24 hours.
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After brining, rinse the turkey and pat dry. Stuff the cavity with quartered apples and onions. Tie the legs together.
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Prepare the injection by mixing chicken broth, melted butter, hot sauce, and Cajun seasoning. Load into a meat injector and inject evenly into the legs, thighs, and breast.
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Lightly coat the turkey skin with vegetable cooking spray and sprinkle generously with additional Cajun seasoning. Let rest while the smoker preheats.
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Preheat a Yoder pellet smoker (or any indirect‑heat smoker) to 300°F and add your choice of wood, such as pecan.
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Place the turkey on the smoker rack. Smoke for about 3½ hours, spraying the skin with cooking spray every hour. If the skin darkens too quickly, tent with foil.
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Begin checking internal temperature after 2 hours. When the breast reaches 165°F and the thigh reaches 175°F, remove the turkey.
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Loosely cover the smoked turkey with foil and let rest for 20 minutes before carving.
Tips
For extra crispiness, increase the spray interval to every 30 minutes toward the end of smoking. Use a digital probe that alarms at target temperatures to avoid overcooking.
Video
“Cajun Smoked Turkey | Smoked Turkey Recipe on the Yoder Smoker” by HowToBBQRight, watch on YouTube.
About this recipe
The turkey is first brined for a full day in a mixture of water, sugar, salt, Cajun seasoning, aromatics, and lemon juice, which seasons the meat from the inside out. After brining, the bird is stuffed with apples and onions, then injected with a buttery hot‑sauce blend to keep the breast and legs extra moist during smoking.
Once on the smoker, the turkey cooks low and slow at 300°F, receiving hourly sprays of cooking spray to prevent drying. When the internal temperature reaches 165°F in the breast and 175°F in the thigh, it’s rested under foil before carving, delivering a tender, flavorful centerpiece.
