Cajun Smoked Turkey

Hey there, grill enthusiasts! Today, I’m super excited to share a show-stopper recipe that’ll have your friends and family drooling. The Cajun smoked turkey is not just any turkey; it’s packed with flavor, perfectly tender, and smoky to boot.

Trust me, once you try this, you’ll never want to go back to plain old roasted turkey again.

Why You’ll Love This Recipe

Let’s talk about flavor. This Cajun smoked turkey is a delightful mix of sweet and spicy, thanks to the Cajun seasoning and the sweetness from the brine. Plus, the fact that it’s smoked means you get that irresistible smoky goodness that takes it over the top.

It’s a crowd-pleaser that’s surprisingly easy to whip up, making it perfect for any gathering or just a special weekend feast with loved ones.

Ingredients & Tools You’ll Need

Alright, let’s get our shopping list ready! For this Cajun smoked turkey, you’ll need a 13-pound turkey, which is the star of the show. You’ll also want a bottle of Malcom’s bird brine – it’s a game changer for keeping the turkey juicy.

Oh, and don’t forget the Cajun seasoning for that kick, some bacon grease to rub all over, and two gallons of sweet tea to make the brine sing. We’re talking a simple setup here, folks, but the results are anything but basic!

How To Make It

Preparation

First things first, let’s get that turkey ready. Remove your thawed bird from the package and place it in a suitable brining vessel – a cooler or a large bucket works great. Now, pour in the entire bottle of Malcom’s bird brine, and cover the turkey with two gallons of sweet tea or water.

Pop that in the fridge for a solid 24 hours. This is where the magic begins, as the turkey soaks up all that flavor.

Next day, it’s time to remove the turkey from the brine. Place it on a wire rack and back into the fridge for another 24 hours. This step is key for drying out the skin, which helps it crisp up beautifully when we hit it with the heat.

Trust me, you want that crispy skin!

Cooking

Now we’re ready to cook! Take that turkey out of the fridge and rub the skin and under the skin with bacon grease. Yes, you heard me right – bacon grease!

Then, season it generously with Cajun seasoning. You can never have too much seasoning, so don’t be shy here.

Fire up your smoker and get it going with indirect heat at about 300 degrees Fahrenheit. I like to use lump charcoal and add in some wood for that extra smoky flavor. Now, let it smoke until the breast meat hits 165 degrees and the dark meat hits 170.

For me, this whole process took around two hours, but keep an eye on it. The smell wafting through your backyard will have everyone eagerly anticipating the feast!

Serving & Variations

Once your turkey is beautifully smoked and cooked to perfection, it’s time to carve and serve. This dish is fantastic on its own, but you can pair it with some classic sides like cornbread, coleslaw, or even a zesty potato salad.

Feeling a little adventurous? You can switch things up with different wood chips for smoking – hickory or applewood can add unique flavors. And if you have leftovers, which I doubt you will because this turkey disappears faster than a cold beer in July, you can use it in sandwiches, salads, or even a turkey gumbo.

Wrapping Up

So there you have it, folks! The Cajun smoked turkey is a delicious way to elevate your cooking game and impress everyone around your grill. You’ll want to double this one next time because trust me, everyone will be asking for seconds.

Get ready to enjoy some seriously flavorful turkey that’s perfect for any occasion!

Recipe created by Big K’s QUE for Trust Me Try It.

Cajun Smoked Turkey

Print Pin Rate

Prep Time: 2 days days

Cook Time: 2 hours hours

Total Time: 2 days days 2 hours hours

Servings: 12

Ingredients

• 1 -13 pound turkey
• 1 bottle Malcom’s bird brine
• Cajun seasoning
• 3 tablespoons bacon up
• 2 gallons sweet tea

Instructions

• Remove thawed bird from package , place into brining vessel. Use whole bottle of bird brine . Then cover with two gallons of sweet tea or water . Place in fridge for at least 24 hours . Next day remove frome brine place on wire rack then back into the fridge for 24 more hours . This helps dry out the skin . Next day remove from fridge , rub skin and under skin with bacon grease . Season thoroughly with Cajun seasoning . Then smoke indirect at 300 with lump charcoal and wood of your choosing till breast hits 165 and 170 in dark meat . Mine took two hours . Then carve and enjoy .