This Smoked Cajun Turkey delivers bold flavor with a spicy Creole twist—brined, heavily seasoned, and slow-smoked to achieve tender, juicy meat with a fiery crust. The result is a meal that brings the heat and depth of Cajun tradition straight to your table.
WHAT YOU'LL LOVE
- Rich, spicy kick from Cajun rub and Creole seasoning layers
- Smoky, deeply flavored crust with bright herbal undertones
- Juicy interior thanks to brining and injection under the skin
- Perfect for adventurous eaters: flavor-forward, approachable, and memorable
Smoked Cajun Turkey
Tom Jackson
Rated 4.8 stars by 14 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
1 hour 3 minutes
Cook Time
2 hours 15 minutes
Calories
341
Seasoned under the skin and throughout the edges, then cold-smoked over bold hardwoods, the turkey’s exterior crisps into a dark, peppery bark while the interior stays moist and aromatic. It’s big personality and big flavor in every slice.
Ingredients
- 1 (14 lb) turkey
-
1/2 cup Cattleman’s Grill Butcher House Brine
-
1/4 cup Cattleman’s Grill Cajun Fusion Rub
- 1/2 cup unsalted butter
-
1/2 cup Cattleman’s Grill Pit Fire Hot Sauce
-
1 tbsp Cattleman’s Grill Cajun Fusion Rub
-
Smoked Cajun Turkey
For the cajun butter injection:
Get the kit for this recipe
Directions
- Prepare the turkey in the spatchcock style, cutting out the backbone with poultry shears.
- Loosen the skin of the turkey from the flesh, without tearing or removing the skin.
- Combine the 1/2 cup Cattleman’s Grill Butcher House Brine and 1/4 cup Cattleman’s Grill Cajun Fusion Rub. Mix well. Rub all over the flesh and skin of the turkey.
- Place the turkey skin side up on a wire rack over a sheet pan. Transfer to the refrigerator, uncovered, and allow the turkey to dry brine for 48 hours.
- Remove the turkey from the refrigerator.
- Build a hot charcoal bed in the Kamado Joe Classic III ceramic charcoal grill. Set up for smoking/indirect grilling and stabilize the temperature at 300° F.
- Combine the melted butter with the Cattleman’s Grill Pit Fire Hot Sauce and Cattleman’s Grill Cajun Fusion Rub. Load the mixture into a pistol grip injector.
- Inject the turkey in a grid pattern, filling the breasts, then moving on to the thighs and legs.
- Rub the excess Cajun butter over the skin of the turkey, then dust the skin with a little more Cattleman’s Grill Cajun Fusion Rub.
- Place the turkey directly on the grill grates of the Kamado Joe.
- Smoke the Cajun Turkey until the internal temperature reaches 145° F in the deepest part of the breasts, about 90-120 minutes. Then, open the airflow at the top and bottom of the grill wide-open. Allow the temperature of the grill to climb while the turkey continues cooking.
- Cook until the internal temperature reaches 155° F in the deepest part of the breasts. Remove the Smoked Cajun Turkey from the grill and allow the turkey to rest for 20-30 minutes before carving.
Recipe Note
Recipe FAQ
Can I skip the injection?
Yes. The turkey will still be flavorful and moist from the rub and smoke, though injection adds extra richness.
What wood should I use for the best flavor?
Pecan, hickory, or a fruitwood blend complement the Cajun spices best — apple or cherry add sweetness if preferred.
How spicy will this turkey be?
It has a bold kick, but you can adjust heat level by moderating the amount of hot sauce or adding chili flakes to your own blend.
Is 155°F actually far enough for poultry?
Not quite — poultry needs to clear 165°F throughout, and this recipe's directions stop the cook ten degrees short of that. Carry it to at least 165°F in the deepest part of the breast before pulling it off the grill.
How should I reheat leftovers?
Reheat gently in a low oven (325°F) or air fryer with a light brush of butter or stock to maintain moisture and crispness.
Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Recipe Highlights
Skin loosened before seasoning: Creates a gap for the rub and butter injection to actually reach the meat, not just the surface.
48-hour dry brine: A longer window than most turkey recipes call for, giving the salt and rub time to fully work through the bird.
Grid-pattern injection: Covers the breasts, thighs, and legs evenly instead of concentrating the Cajun butter in just a few spots.
Airflow opened late in the cook: Letting the grill climb in temperature partway through pushes past the stall without starting the whole cook too hot.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 341
- Carbs
- 2 grams
- Protein
- 37 grams
- Fat
- 19 grams
- Sodium
- 1165 milligrams
