Cajun Smoked Turkey | Smoked Turkey Recipe on the Yoder Smoker

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: creole seasoning

Homemade blends can control sodium and spice levels.

wood chips

💰Cheaper: charcoal briquettes

Charcoal can be more accessible and cheaper for smoking.

Thaw the turkey in the refrigerator for about 5 days.

Prepare the brine by boiling 2 quarts of water with 2 cups of sugar, 1 cup of salt, and 0.5 cup of Cajun seasoning until dissolved.

Add lemons, garlic, black pepper, celery, and onion to the brine and top off with 2 more quarts of water. Let it steep for an hour.

Place the turkey in a large ziplock bag and pour the brine over it, ensuring it's submerged. Add ice cubes to keep it cool and let it brine for 24 hours.

After brining, rinse the turkey under cool water and let it air dry.

Stuff the turkey cavity with sweet onions and apples.

Tie the turkey legs together with butcher twine.

Inject the turkey with Cajun butter injection, focusing on the legs and breast.

Spray the outside of the turkey with cooking spray as a binder for seasoning.

Apply the Cajun rub evenly over the turkey.

Preheat the Yoder smoker to 300°F (149°C) and place the turkey on the cooking grate.

Monitor the turkey, spraying with cooking spray as needed to prevent burning. Cook until the internal temperature reaches 165°F (74°C) in the breast and 175°F (80°C) in the thighs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens