Malcom's Recipes — cajun smoked turkey
Malcom Reed
Cajun Smoked Turkey
This Cajun Smoked Turkey is cooked old-school — on a stick burner with charcoal and wood for that deep, real smoke flavor you can’t fake. It starts with a simple brine, gets a buttery Cajun injection, and smokes slow until it’s golden brown and juicy all the way through. I’m using my Bird Brine and King Craw Cajun Seasoning for this one, but you can swap in your favorite flavors and still follow the same method. If you want a turkey that looks like it came straight off a pit, this is the way to do it.
Malcom Reed
Cajun Turkey Smoked Turkey
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.
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