Smoked Cajun Turkey Recipe

Ingredients:

• RUB:
  • Corncookers Swamp Thing Cajun Rub (ample quantity for covering the turkey, about 1/2 cup or to taste)
    
    
• SPRITZ:
  • Butcher BBQ Grilling Oil: Garlic Butter Flavor or Chipotle Flavor (for added heat)
    
    
• CAJUN INJECTION
• 1/4 to 1/2 cup rub from above
• 12 - 24 ounces bottled beer
• 2 - 3 bay leaves
• 2 teaspoons crushed garlic
• 1 - 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 1/4 cup Louisiana hot sauce (optional)
  
  
• 1 stick of butter (optional)

Directions:

1. Prepare the Turkey:

Thaw the turkey if it is frozen, and remove the giblets and neck if included. Rinse the turkey inside and out, and pat it dry with paper towels.

2. Apply the Rub:

Apply an ample quantity of the Cajun rub all over the outside of the turkey, making sure to get into any crevices and under the skin if possible. For best results, let the turkey marinate in the rub for 8 to 24 hours in the refrigerator.

3. Prepare the Injection Mixture:

In a saucepan, combine the injection ingredients: beer (I prefer Moosehead), bay leaves, crushed garlic, Worcestershire sauce, honey, and hot sauce (if using).

Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, allowing the flavors to meld.

Remove from heat, let cool, and then strain out the bay leaves and any solids.

4. Prepare the Butter:

Cut the stick of butter into eighths. Gently separate the skin from the breasts and thighs of the turkey to create pockets. Place the butter pieces underneath the skin of the turkey. This step is optional, but it's intended to baste the meat as it cooks.

5. Inject the Turkey:

Using a meat injector, inject the cooled Cajun marinade into various areas of the turkey, focusing on the breasts, thighs, and drumsticks. Try to distribute the marinade evenly for optimum flavor.

6. Preheat the Pellet Smoker:

Set your pellet smoker to 225°F (107°C) or 250°F (121°C) for smoking. You can use any flavor of pellets like hickory, pecan, or apple for added flavor.

7. Smoke the Turkey:

Place the turkey breast-side up in a foil pan in the preheated pellet smoker.

Smoke the turkey until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs. This will typically take about 30 minutes per pound, but keep an eye on it, as cooking times can vary.

Spritzing: Every 30-45 minutes during the smoking process, spritz the turkey with Butcher BBQ Grilling Oil: Garlic Butter or Chipotle Flavor to help keep the skin moist and add additional flavor.

8. Rest the Turkey:

Once cooked, remove the turkey from the smoker and loosely tent with aluminum foil. Allow it to rest for at least 20-30 minutes before carving. This will help the juices redistribute throughout the meat.

9. Serve:

Carve the turkey and serve with your favorite sides. Enjoy your delicious Smoked Cajun Turkey!

Tips:

• Don’t forget to monitor the internal temperature using a Meater+ Wireless Thermometer for the best results.
• If you want an extra crispy skin, you can increase the smoker temperature to 350°F (175°C) for the last 30 minutes of cooking.
• If you’re using wood chips instead of pellets, soak wood chips in water for about 30 minutes if you prefer a stronger smoke flavor.