If you want a juicy, flavorful bird with a little Cajun kick, this Cajun Turkey Brine Kit is all you need. The Bird Brine keeps it tender and juicy, and that King Craw Cajun Seasoning brings the color and spice. Brine it overnight, inject it with a buttery Cajun mix, and smoke it steady at 275°F for a turkey that’s bold, smoky, and full of flavor.
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
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1 (one) Malcom’s King Craw Cajun Seasoning
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1 (one) Malcom’s Bird Brine
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1 (one) HowToBBQRight Meat Bag
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1 whole turkey (12–20 lbs), completely thawed
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1 gallon water (plus more as needed to submerge the bird)
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1 stick unsalted butter, melted (not hot)
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1 (14.5 oz) can chicken broth
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Aromatics for the cavity (celery, garlic, onion — or any mix you like)
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Oil (peanut, canola, or cooking spray)
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Butcher’s twine
In the The Cajun Turkey Brine Kit
Ingredients You Need
Directions
Step 1: Brine the Bird
Line a clean bucket or large container with the HowToBBQRight Meat Bag from your kit.
Place your thawed turkey inside the bag.
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.
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.
Place in the fridge and let it soak for 24 hours (or up to 48 hours for really big birds).
Step 2: Prep the Turkey
Remove the turkey from the brine, letting the cavity drain.
Pat the skin completely dry - front, back, and inside the cavity.
Pull off the pop-up thermometer if it has one - you don’t need that.
Stuff the cavity with aromatics like celery, garlic, and onion. This adds flavor and helps the turkey cook evenly.
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
Step 3: Inject for Extra Flavor (Optional, but Highly Recommended)
In a bowl, combine: - 1 stick melted butter (cooled slightly) - 1 can chicken broth - 2 tablespoons King Craw Cajun Seasoning
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
Step 4: Season the Turkey
Start with the backside: - Coat lightly with oil or cooking spray. - Apply an even coat of King Craw Cajun Seasoning.
Flip to the breast side (presentation side): - Dry the skin again if needed. - Add oil, then a good layer of King Craw.
Use a raised rack to move the turkey without smudging the seasoning.
Step 5: Smoke the Turkey
Set up your smoker or pit to run steady at 275°F.
Place the turkey in the center of the grate for even airflow.
Insert a probe thermometer into the thickest part of the breast.
Smoke until the breast hits 160°F internal and the dark meat reaches 170–175°F.
The breast will carry over to about 165°F as it rests.
If the skin starts getting too dark, spray lightly with cooking spray and tent loosely with foil.
Rest & Serve
Let the turkey rest for 20–30 minutes before carving.
Slice it up and serve that beautiful, juicy, Cajun-spiced bird.
Recipe Video
Recipe Note
Every turkey cooks a little different, so always go by internal temperature — not time.
You’re shooting for about 160°F in the breast and 170–175°F in the dark meat before pulling it off the pit.
But if you’re trying to plan your cook, here’s a good rule of thumb for smoking at 275°F:
Turkey Weight ---- Approx. Cook Time
12–14 lbs ---------- 3½ to 4½ hours
14–16 lbs ---------- 4½ to 5½ hours
16–18 lbs ---------- 5½ to 6½ hours
18–20 lbs ---------- 6½ to 7½ hours
Keep in mind — things like pit performance, weather, and how often you open the lid can all add or shave off time. The key is steady heat and checking those internal temps. When that breast hits 160°F, you’re done.
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