Smoked Cajun Turkey

How to Make Smoked Cajun Turkey

1. 1

   Step 1: Make the Cajun injection

   In a small saucepan, melt the unsalted butter over low heat and remove from heat. Whisk in the chicken broth, Cajun seasoning, Worcestershire sauce, and hot sauce until fully combined and slightly cooled to warm (not hot). Strain the mixture if desired, then load into a food-grade injector and keep warm to ease flow.

   For this step

   • 1/2 cupUnsalted butter (melted)
   • 1 cupLow-sodium chicken broth
   • 3 tbspCajun seasoning (store-bought or homemade)
   • 2 tbspWorcestershire sauce
   • 1 tbspHot sauce (e.g., Tabasco or Louisiana)
   
2. 2

   Step 2: Prep the turkey

   Remove the neck and giblets, then pat the turkey dry inside and out with paper towels. Gently loosen the skin over the breasts with your fingers and season the cavity and under the skin lightly with kosher salt; tuck wing tips and truss legs as desired for even cooking.

   For this step

   • 12 lbWhole turkey (neck and giblets removed)
   • 2 tbspKosher salt
   
3. 3

   Step 3: Inject the bird and chill briefly

   Using the injector, distribute the Cajun butter mixture into the breasts and thighs (inject multiple shallow doses across several spots) until about half to two-thirds of the injection is used. Rub any remaining injection under the skin where it will spread, then refrigerate uncovered for 1–2 hours to let flavors settle and the skin begin to dry for better smoke adhesion (optional: up to overnight).
   
4. 4

   Step 4: Apply the finishing dry rub

   Combine the brown sugar and smoked paprika with a couple tablespoons of additional Cajun seasoning if you like a stronger crust (the Cajun seasoning was used in the injection but can be added here as well). Pat the turkey skin dry again and gently massage the rub over the exterior, avoiding heavy layers on the skin folds.

   For this step

   • 2 tbspBrown sugar
   • 1 tbspSmoked paprika
   
5. 5

   Step 5: Smoke the turkey until done

   Preheat your smoker to a steady 275°F (135°C) using fruit woods or pecan for a balanced smoke flavor; add a few chunks of hickory for a bolder profile if desired. Place the turkey breast-side up and smoke until the breast reaches 160°F and the thigh reaches 175°F (target internal temp), about 4–6 hours for a 12 lb bird — cook time will vary by bird size and smoker consistency.
   
6. 6

   Step 6: Rest, carve, and serve

   When the turkey hits temperature, remove it from the smoker and tent loosely with foil; rest 20–30 minutes to let the juices redistribute and the carryover raise internal temps a few degrees. Carve and serve warm, spooning any accumulated juices over slices for extra flavor.

1. In a small saucepan, melt the unsalted butter over low heat and remove from heat. Whisk in the chicken broth, Cajun seasoning, Worcestershire sauce, and hot sauce until fully combined and slightly cooled to warm (not hot). Strain the mixture if desired, then load into a food-grade injector and keep warm to ease flow.
2. Remove the neck and giblets, then pat the turkey dry inside and out with paper towels. Gently loosen the skin over the breasts with your fingers and season the cavity and under the skin lightly with kosher salt; tuck wing tips and truss legs as desired for even cooking.
3. Using the injector, distribute the Cajun butter mixture into the breasts and thighs (inject multiple shallow doses across several spots) until about half to two-thirds of the injection is used. Rub any remaining injection under the skin where it will spread, then refrigerate uncovered for 1–2 hours to let flavors settle and the skin begin to dry for better smoke adhesion (optional: up to overnight).
4. Combine the brown sugar and smoked paprika with a couple tablespoons of additional Cajun seasoning if you like a stronger crust (the Cajun seasoning was used in the injection but can be added here as well). Pat the turkey skin dry again and gently massage the rub over the exterior, avoiding heavy layers on the skin folds.
5. Preheat your smoker to a steady 275°F (135°C) using fruit woods or pecan for a balanced smoke flavor; add a few chunks of hickory for a bolder profile if desired. Place the turkey breast-side up and smoke until the breast reaches 160°F and the thigh reaches 175°F (target internal temp), about 4–6 hours for a 12 lb bird — cook time will vary by bird size and smoker consistency.
6. When the turkey hits temperature, remove it from the smoker and tent loosely with foil; rest 20–30 minutes to let the juices redistribute and the carryover raise internal temps a few degrees. Carve and serve warm, spooning any accumulated juices over slices for extra flavor.