I cook a lot of turkeys and turkey breasts through the year as I’m a year-round turkey fan. But so far this year, I’ve cooked two turkey dishes that I think are the best turkeys I’ve ever eaten. This recipe for my Brined and Smoked Cajun Turkey is moist, flavorful, and makes for a stunning centerpiece. Now, while I smoked this turkey, the recipe works perfectly well cooked in an oven as well.
Every year the “How do I cook a Turkey” questions come out in November. If you have questions, don’t feel bad! Most people don’t cook turkeys often enough to keep a handle on the times involved with cooking their Holiday centerpiece. If you have any questions, I have my Thanksgiving Turkey FAQ’s available to answer your questions.
Make sure you have Time to Brine!
Your turkey will need to be thawed to start the brining process, so make sure to take that into account when planning your Holiday bird. I generally stick with brining 1 hour per pound. Some people will advocate brining longer, but over-brining can result in an unpleasant texture, so I err on the safe side. After brining, set the turkey on a drying rack placed on a sheet pan for 8-12 hours. This really helps the appearance and texture of the skin on the finished turkey. So, if brining you’ll need to add at least 24 hours between thawing and cooking.
Making the Cajun Injection
I’ve posted other recipes for a Cajun Injection before, but now I’ve got it down to two simple ingredients- my new Poultry Brine and Injection, and my Cajun Garlic Sauce! While this part is a shameless plug, it’s really, really good with the turkey. All you do is mix 1/4 cup Brine mix, 1/4 cup Cajun Garlic Sauce, and 2 cups of water. Just whisk thoroughly, you won’t even have to heat it to get it dissolved!
If you don’t have my products, another injection recipe and inject the turkey. The 2 1/4 cups that my recipe above makes seems the right amount for a 10-12 lb turkey, so I would aim for around that amount with any injection. After injecting, I like to stuff the cavity with lemon, onion, and herbs.
Readying the turkey for cooking
Before seasoning, I fold the wing tips behind itself to create a nice stable base for the turkey. For seasoning I used a very light layer of my Grillin’ Shake, then a medium layer of All Qu’ed Up’s Bayou Bandit. I like to inject the turkey, pat the skin dry, then lightly oil with a cooking olive oil or avocado oil. Apply Grillin’ Shake all over the turkey, including the interior. Then do the same with the Bayou Bandit. Helpful Tip- take care to apply a nice even layer to the breast and try not to touch the seasoning for a better appearance.
Cajun Turkey Cooking Times and Procedures
Ok, now we’re ready to smoke a beautiful, tasty bird! Prepare your smoker to run at 325°. For this bird I used a Smokin’ Brothers pellet smoker. Poultry doesn’t really benefit from “low and slow” as it doesn’t have all the collagens and connective tissue of red meats. If you want to increase the smoke flavor, you can cook it more slowly or add a smoke tube to the cook.
At 325° this bird was nicely done at 14 minutes per pound. During the last 45 minutes, check your temperatures in the breast and thigh. Perfect temperatures would be pulling the turkey when the thigh is 175 and the breast is at 160. For safety purposes, cook until the breast is at least 160 then rest, lightly covered, for at least 15-20 minutes.
After resting, carve the tastiest turkey ever! Y’all enjoy!
Looking for More Holiday Poultry Recipes? Check Smoked Turkey Legs with Sriracha Glaze, Smoked and Lacquered Turkey, or Asian Glazed Pheasant!
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Brined and Smoked Cajun Turkey
Description
Make the juiciest, most flavorful turkey every with this easy recipe!
Ingredients
1 10-14 lb turkey, preferably “natural” or “non-enhanced.”
1.5 Cups Melissa’s Poultry Brine and Injection
.5 Cup Melissa’s Cajun Garlic Sauce
2 gallons plus 2 cups water
1 TBS olive oil
1 lemon
1 medium onion
1–2 bunches your favorite herbs such as sage, rosemary, and thyme
1 TBS Melissa’s Grillin’ Shake
2 TBS All Qu’ed Up’s Bayou Bandit
Instructions
Thaw turkey, if frozen. Allow one day per 4 pounds for best results.
Mix Poultry Brine and water by whisking until dissolved. Remove 2 cups of mix and cover and refrigerate.
Place turkey and mixed brine in brine bag or brining container. Ensure it is enough liquid to keep turkey immersed. You may need to double recipe in order to keep turkey submerged.
Brine for 1 hour per pound. Remove from brine, lightly rinse and drain thoroughly. Fold Wingtips beneath themselves to help form a stable surface. Place breast side up on a cooling grate placed over a sheet pan. Pat dry, then refrigerate for 8-12 hours
Remove reserved 2 cups brine mix. Whisk in 1/2 cup Cajun Garlic Sauce. Inject 2 to 2.5 cups injection into breast, thighs, legs, and wing dummies. Pour remaining injection mix in cavity.
Lightly oil surface of turkey. Lightly sprinkle Grilling Shake over turkey then Bayou Bandit.
Smoke at 325° for roughly 14 minutes per pound. Check internal temps of breast and thigh in last 30 minutes of cooking. Pull when breast reaches at least 160 degrees and thighs are 170 degrees. Cover, rest for 20 minutes, then carve.
