ATBBQ Cajun Turkey Kit

This kit brings real Cajun heat to holiday turkey: a Creole-spiced Cajun Fusion Seasoning, a cayenne-forward Pit Fire Hot Sauce for the injection, and Butcher House Brine used as a dry brine instead of the usual wet soak.

You get a 10.4 oz. bottle of Cattleman's Grill Cajun Fusion Seasoning, a 5 oz. bottle of Cattleman's Grill Pit Fire Hot Sauce, and a 16 oz. bottle of Cattleman's Grill Butcher House Brine. Mix the brine and seasoning together and rub it over a spatchcocked turkey, then dry brine uncovered in the fridge for 48 hours. Combine melted butter, the Pit Fire Hot Sauce, and more Cajun Fusion Seasoning for an injection, inject the turkey in a grid pattern, dust the skin with extra seasoning, then smoke until the thickest part of the breast reaches at least 165°F, the USDA's minimum safe temperature for poultry.

It's a bold, spicy departure from a traditional holiday bird, and just as good served any time of year.

Follow along with Chef Tom's recipe for Cajun Turkey.

Includes

• 1 x Cattleman's Grill Cajun Fusion Seasoning, 10.4oz

  • Ingredients: Sea Salt, Spices (White Pepper, Red Pepper, Oregano, Basil, Thyme), Paprika (Color), Dehydrated Garlic, and Dehydrated Onion.

    NO MSG

• 1 x Cattleman's Grill Pit Fire Hot Sauce, 5oz

  • Ingredients: cayenne peppers, salt, vinegar, and xanthan gum

    No MSG

• 1 x Cattleman's Grill Butcher House Brine, 16oz

  • Cattleman's Grill Butcher House Brine