Smoked Cajun-Brined Turkey Recipe (and Injected)

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a similar flavor with less sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: generic spice mix

Homemade blends can reduce sodium and enhance freshness.

smoking wood chips

🥗Healthier: herb-infused wood chips

💰Cheaper: wood chunks

Herb-infused chips add flavor without extra cost.

Prepare the brine by combining 2 gallons of water with 2 cups of crawfish crab boil seasoning and a liquid concentrate in a large pot.

Stir to ensure all granules are dissolved and mix well.

Cover the pot and place it in the fridge to brine overnight.

After brining for 24 hours, remove the turkey from the brine and dry it off.

Inject the turkey with Zatarain's cajun butter using a cajun injector, injecting about every inch or so, focusing on the breast and thighs.

Trim any excess fat from the turkey if desired.

Use duck fat as a binder to help crisp the skin, or substitute with butter if preferred.

Mix the seasoning blend: 2.5 teaspoons paprika, 1.5 teaspoons kosher salt, 2 teaspoons garlic powder, 0.5 teaspoon black pepper, 0.5 teaspoon white pepper, 1 teaspoon onion powder, 1.5 teaspoons oregano, 1 teaspoon cayenne, and 1 teaspoon thyme.

Sprinkle a light coating of the seasoning on both sides of the turkey.

Wrap the wing tips in foil to prevent burning during cooking.

Preheat the smoker to approximately 275°F and prepare with oak wood chips for smoking.

Place the turkey in the smoker and cook for about 2 hours and 20 minutes until it reaches an internal temperature of 153°F.

Baste the turkey with a butter glaze made from 2 tablespoons of butter for additional flavor and color.

Rotate the turkey halfway through cooking to ensure even cooking.

Continue cooking until the turkey reaches an internal temperature of 165°F, which should take about 2 hours and 55 minutes total.

Remove the turkey from the smoker and let it rest for about 30 minutes before carving.

Carve the turkey and check for moisture and tenderness, ensuring it is cooked through and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens