Cajun Smoked Turkey

Cajun Smoked Turkey on Stick Burner

This Cajun Smoked Turkey is all about doing it the right way — real wood, real smoke, and a bird that stays juicy from brine to carve. 

I fire up the stick burner with charcoal and wood to get that deep, smoky color you just can’t get from a pellet grill. The turkey gets brined, injected with buttery Cajun flavor, and slow-smoked until it’s golden brown and full of juice. 

You can use any seasoning you like with this method — just follow the steps for brining, injecting, and managing color on the pit, and you’ll have a smoked turkey that turns heads every single time.

Author

Malcom Reed

Ingredients

• 1 whole turkey - completely thawed
• HowToBBQRight Cajun Turkey Kit
• OR
• 1 bottle Malcom’s Bird Brine
• 1 bottle Malcom’s King Craw Cajun Seasoning
• Meat Bags
• 1 gallon water (plus more to cover)
• 1 stick butter
• 1 cup chicken broth
• cooking oil or spray
• 1 stalk celery, cut in chunks
• 1 small onion, quartered
• 1 head of garlic, smashed
• chicken rack (optional)

Directions

1. Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom’s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1/2 bottle. For turkeys over 14lbs, use entire bottle).
2. Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.
3. Brining helps the meat stay juicy and pull flavor deep inside — it’s one step you don’t want to skip.
4. After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.
5. Stuff the cavity with celery, onion, and garlic.
6. Tuck the wings and tie the legs so everything cooks evenly and the tips don’t burn. 
7. Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom’s King Craw Cajun Seasoning.
8. Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. 
9. Spray or rub the outside of the turkey with cooking spray or oil — this helps crisp the skin and gives the seasoning something to stick to.
10. Generously coat the bird with Malcom’s King Craw Cajun Seasoning (or your fave turkey seasoning). 
11. Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275°F. Place the turkey on the smoker breast side up.
12. When the skin has the color you want — that deep golden-brown Cajun look — spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.
13. Continue cooking until the breast hits 160°F internal and the dark meat reaches about 175°F. 
14. Remove the turkey from the pit and let it rest for at least 20-30 minutes before carving. This lets the juices redistribute and keeps the meat tender.