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.
Smoked Cajun Turkey
Tom Jackson
Rated 4.8 stars by 12 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
1 hour 30 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
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
Frequently Asked Questions
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 amount of hot sauce or adding chili flakes in your blend.
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.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 341
- Carbs
- 2 grams
- Protein
- 37 grams
- Fat
- 19 grams
- Sodium
- 1165 milligrams
