Meat Dishes
How to Smoke a Cajun Turkey with Cool Water
5 hrCook time
5 hr 35 minTotal time
MediumDifficulty
Instructions
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Mix the entire 16‑ounce bag of Cajun Turkey Injection & Brine with one gallon of cool water until fully dissolved. Use half the bag for a milder flavor.
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Place the turkey breast‑side down in a heavy‑duty brining bag inside a large pan or bucket. Pour the brine over the bird, seal the bag, and refrigerate for 12–24 hours, preferably 24 hours.
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Remove the turkey from the brine, discard the liquid, and pat the bird dry. Tuck the wings behind the turkey and coat it evenly with the Cajun Creole Garlic Butter Rub.
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Preheat a Yoder pellet grill to 300°F using Royal Oak Hickory blended charcoal pellets.
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Set a baking rack in the center of the grill and place the turkey on it. Insert a meat thermometer into the thickest part of the breast.
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Smoke the turkey for about 5 hours, or until the internal temperature of the breast and thigh reaches 165°F. After roughly 1½ hours, lightly spray the bird with high‑heat cooking oil to promote browning and crisp skin.
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When the turkey reaches 165°F, remove it from the grill and let it rest for approximately 35 minutes before carving.
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Carve the smoked turkey and serve with your favorite Thanksgiving sides.
Video
“How to Smoke a Cajun Turkey | Juicy Thanksgiving Turkey Recipe” by Heath Riles BBQ, watch on YouTube.
About this recipe
This Cajun‑style smoked turkey brings bold flavors and tender, juicy meat to the Thanksgiving table. A simple brine infused with Cajun spices, followed by a garlic‑butter rub, creates layers of taste that soak into the bird while it smokes low and slow. The result is a beautifully browned, crispy skin that gives way to succulent, flavorful meat. Serve sliced on a platter alongside classic holiday sides like stuffing, cranberry sauce, and mashed potatoes for a crowd‑pleasing feast.
