Smoked Cajun Turkey Recipe with Big Flavor

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: creole seasoning

Homemade blends can control sodium and spice levels.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a lower-cost alternative.

Remove the backbone of the turkey using poultry shears to prepare it in a spatchcock style.

Cut along the side of the backbone and then flip the turkey to cut down the other side.

Trim excess skin from the neck area and any unwanted tissue around the breast cavity.

Remove the wishbone by sliding a knife underneath it and pulling it out.

Dry brine the turkey using a mixture of half cup salt, half cup sugar, and a quarter cup cajun fusion seasoning.

Apply the dry brine all over the turkey, working it under the skin where possible.

Let the turkey dry brine in the refrigerator uncovered for 48 hours.

Prepare the cajun butter injection with half cup melted unsalted butter, half cup hot sauce, and a tablespoon of cajun seasoning.

Inject the cajun butter into the breast and thighs of the turkey, ensuring to create pockets for the liquid.

Fire up the Kamado Joe Classic Three grill and stabilize it around 300 degrees using lump charcoal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens