Cajun Turkey Smoked Turkey

Cajun Smoked Turkey Kit

This Cajun Smoked Turkey is juicy, smoky, and packed with bold flavor. The Cajun Turkey Brine Kit takes all the guesswork out — brine it, season it with King Craw, and smoke it steady for the perfect holiday bird.

Author

Malcom Reed

Ingredients

• 1 (one) Malcom’s King Craw Cajun Seasoning
• 1 (one) Malcom’s Bird Brine
• 1 (one) HowToBBQRight Meat Bag
• 1 whole turkey (12–20 lbs), completely thawed
• 1 gallon water (plus more as needed to submerge the bird)
• 1 stick unsalted butter, melted (not hot)
• 1 (14.5 oz) can chicken broth
• Aromatics for the cavity (celery, garlic, onion — or any mix you like)
• Oil (peanut, canola, or cooking spray)
• Butcher’s twine

Directions

1. Line a clean bucket or large container with the HowToBBQRight Meat Bag from your kit.
2. Place your thawed turkey inside the bag.
3. Mix Bird Brine with 1 gallon of water and pour it over the turkey. Use the whole bottle for large birds. Use half for turkeys under 14 lbs.
4. Add more water until the bird is completely submerged. Zip up the bag, squeeze out as much air as possible, and tie the top so the turkey stays covered.
5. Place in the fridge and let it soak for 24 hours (or up to 48 hours for really big birds).
6. Remove the turkey from the brine, letting the cavity drain.
7. Pat the skin completely dry - front, back, and inside the cavity.
8. Pull off the pop-up thermometer if it has one - you don’t need that.
9. Stuff the cavity with aromatics like celery, garlic, and onion. This adds flavor and helps the turkey cook evenly.
10. Tie the legs together with butcher’s twine to keep everything in place. Tuck the wings behind the bird and wrap twine under and around them to snug them up
11. In a bowl, combine: - 1 stick melted butter (cooled slightly) - 1 can chicken broth - 2 tablespoons King Craw Cajun Seasoning
12. Using a meat injector, inject both breasts in several spots, plus the thighs and legs. - Insert the needle at different angles and inject as you pull out to spread the flavor evenly
13. Start with the backside: - Coat lightly with oil or cooking spray. - Apply an even coat of King Craw Cajun Seasoning.
14. Flip to the breast side (presentation side): - Dry the skin again if needed. - Add oil, then a good layer of King Craw.
15. Use a raised rack to move the turkey without smudging the seasoning.
16. Set up your smoker or pit to run steady at 275°F.
17. Place the turkey in the center of the grate for even airflow.
18. Insert a probe thermometer into the thickest part of the breast.
19. Smoke until the breast hits 160°F internal and the dark meat reaches 170–175°F.
20. The breast will carry over to about 165°F as it rests.
21. If the skin starts getting too dark, spray lightly with cooking spray and tent loosely with foil.
22. Let the turkey rest for 20–30 minutes before carving.
23. Slice it up and serve that beautiful, juicy, Cajun-spiced bird.