Spatchcocked Smoked Cajun Turkey with Tony Chachere’s Injection

Spatchcocked smoked Cajun turkey on a charcoal grill is Louisiana BBQ at its best. You remove the backbone and flatten the turkey, inject it with Tony Chachere’s Creole Style Butter Injection, coat it in bold Cajun seasoning, then smoke it over charcoal at 275-300°F until the breast hits 165°F and the thighs hit 175°F. The injection keeps every bite juicy and packed with Creole flavor—butter, garlic, and spices that penetrate deep into the meat. The charcoal grill gives you that deep, traditional smoke flavor that’s impossible to replicate with gas or electric. And the spatchcock technique means the turkey cooks faster and more evenly with crispy skin all over.

The whole process takes about 6-7 hours from start to finish if you count the injection and rest time, but the active work is minimal. You spatchcock the turkey, inject it, let it rest in the fridge for 2-4 hours (or overnight), season it, then smoke it for 2.5-3.5 hours on the charcoal grill. The result is a turkey with golden crispy skin, incredibly moist meat that’s seasoned from the inside out, and that unmistakable Cajun flavor that makes every bite pop. This charcoal smoked turkey is perfect for Thanksgiving, Christmas, or any time you want to feed a crowd with something that tastes like it came straight from Louisiana.

Why Charcoal Grills Give You the Best Smoke Flavor

Charcoal grills produce smoke flavor that gas and electric grills can’t match. When charcoal burns, it creates clean, hot heat and produces compounds that add depth to the smoke. When you add wood chunks to hot charcoal, you get layers of smoke—the clean charcoal smoke plus the aromatic wood smoke. This combination gives you that traditional BBQ flavor that people recognize immediately.

The other advantage of charcoal is temperature control through airflow. You manage the heat by adjusting the bottom and top vents. More air equals hotter fire. Less air equals cooler fire. This gives you hands-on control over your cook. It requires more attention than a pellet grill, but the results are worth it.

For smoking turkey on a charcoal grill, you’re setting up for indirect heat. Bank all your charcoal to one side of the grill and place the turkey on the other side over a drip pan. The turkey cooks from the radiant heat and smoke, not from direct flame. This is how you smoke for hours without burning the skin.

Why Tony Chachere’s Injection Makes This Turkey Special

Tony Chachere’s Creole Style Butter Injection is a liquid marinade made with butter, Creole spices, and seasonings. When you inject it directly into the meat, it distributes flavor throughout the turkey, not just on the surface. Every bite tastes seasoned, not just the outside layer.

The injection also adds moisture. Turkey breast is lean and can dry out easily, especially when you’re smoking for hours over charcoal. The butter in the injection melts as the turkey cooks and bastes the meat from the inside. This keeps the breast incredibly juicy even if it goes a few degrees over 165°F.

Using an injector is simple. You fill the syringe with the Tony Chachere’s injection, then stick the needle into the meat in multiple spots and slowly push the plunger as you pull the needle out. This distributes the liquid evenly through the muscle. You inject the breasts, thighs, and drumsticks in several spots so the entire bird gets that Creole butter flavor.

After you inject the turkey, let it rest in the fridge for 2-4 hours or overnight. This gives the injection time to distribute through the meat and lets the skin dry out, which helps it crisp up on the charcoal grill.

How to Set Up a Charcoal Grill for Smoking Turkey

Setting up a charcoal grill for smoking turkey is straightforward once you understand the principles. You need indirect heat, steady temperature control, and consistent smoke.

Step 1: Bank the charcoal. Light your charcoal in a chimney starter. Once the coals are ashed over, pour them all on one side of the grill. This creates a hot zone (direct heat) and a cool zone (indirect heat). The turkey goes on the cool zone.

Step 2: Add a drip pan. Place an aluminum drip pan on the cool side of the grill, under where the turkey will sit. This catches drippings and prevents flare-ups. You can also fill it with water to add humidity.

Step 3: Add wood chunks. Place 2-3 chunks of pecan, hickory, or apple wood directly on the hot coals. These will smolder and produce smoke. Don’t soak the wood—dry wood produces better smoke.

Step 4: Control temperature with vents. Open the bottom vent about halfway and the top vent about halfway. This should get you around 275-300°F. If the temp is too high, close the bottom vent slightly. If it’s too low, open it more. Make small adjustments and wait 10-15 minutes to see the effect.

Step 5: Add more charcoal as needed. Every hour or so, check the temperature. If it’s dropping, add 10-15 fresh coals to the fire. Add them to the existing pile so they light quickly.

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Step-by-Step Instructions

Step 1: Spatchcock the Turkey

Take your thawed turkey out of the package and remove the giblets and neck from the cavity. Place the turkey breast-side down on a large cutting board.

Get your kitchen shears ready. You’re going to remove the backbone. Starting at the tail end, cut along one side of the backbone from tail to neck. The bones are tough, so this takes some effort. Use both hands on the shears and cut through the ribs.

After you’ve cut along one side, cut along the other side of the backbone. Remove the backbone completely and save it for making turkey stock or gravy later.

Flip the turkey over so it’s breast-side up. Place both hands on the center of the breastbone and press down hard. You should hear and feel the breastbone crack. Keep pressing until the turkey lays completely flat.

Tuck the wing tips under the breast so they don’t burn during the smoke. The turkey should now look like a butterfly with the breast in the middle and the legs and wings spread out to the sides.

Pat the turkey completely dry inside and out with paper towels. This is important for getting crispy skin later.

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Step 2: Inject with Tony Chachere’s Creole Butter

Shake the bottle of Tony Chachere’s Creole Style Butter Injection well before using. Fill the injector syringe that comes with it.

Starting with the breast, insert the needle into the meat at an angle. Push the plunger slowly while pulling the needle out. This distributes the injection as the needle moves through the meat. You should see the meat swell slightly as you inject.

Inject the breast in multiple spots—about 5-6 injection points per side. Space them out evenly so the entire breast gets injected.

Move to the thighs and drumsticks. Inject each thigh in 3-4 spots and each drumstick in 2-3 spots. Make sure you’re getting deep into the meat, not just under the skin.

Use the entire cup of injection. Don’t worry about using too much. The turkey will absorb what it needs, and any excess will drip out, which is fine.

After injecting, place the turkey on a wire rack set over a baking sheet. Cover it loosely with plastic wrap and put it in the refrigerator for 2-4 hours. For best results, let it sit overnight. This gives the injection time to distribute through the meat and dries out the skin for crispier results.

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Step 3: Make the Cajun Seasoning Blend

In a small bowl, combine ¼ cup of Tony Chachere’s Original Creole Seasoning (or Bold if you want more heat), 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of smoked paprika, and ½ teaspoon of black pepper. Mix it all together so the spices are evenly distributed.

This seasoning blend adds another layer of Cajun flavor on top of the injection. The Tony Chachere’s seasoning has salt, pepper, and Creole spices. The extra garlic and onion powders add savory depth, and the smoked paprika adds color and a little extra smokiness.

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Step 4: Season the Turkey

Take the turkey out of the fridge about 30 minutes before you’re ready to smoke it. Let it come up to room temperature slightly while you prep the charcoal grill.

Brush the entire turkey—top, bottom, and sides—with 2 tablespoons of melted butter or ghee mixed with 2 tablespoons of avocado oil. This helps the seasoning stick and adds richness.

Sprinkle the Cajun seasoning blend generously all over the turkey. Get it on both sides, the legs, wings, and breast. Don’t be shy with it. Use your hands to rub it into the skin and make sure it’s sticking everywhere.

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Step 5: Set Up Your Charcoal Grill for Smoking

Light a full chimney of charcoal. Once the coals are ashed over and glowing (about 15-20 minutes), pour them all on one side of the grill. This is your hot zone.

Place an aluminum drip pan on the cool side of the grill (the side without coals). This catches drippings and prevents flare-ups.

Add 2-3 chunks of pecan, hickory, or apple wood directly on top of the hot coals. These will smolder and produce smoke. Don’t soak the wood—dry wood burns cleaner and produces better smoke.

Put the cooking grate in place. Close the lid and adjust the bottom and top vents to about halfway open. Let the grill preheat for about 10 minutes and stabilize around 275-300°F. Use a grill thermometer to check the temp at the grate level where the turkey will sit.

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Step 6: Smoke the Turkey on the Charcoal Grill

Place the spatchcocked turkey skin-side up on the cool side of the grill over the drip pan. Position it as far from the coals as possible while still fitting on the grate.

Insert a leave-in probe thermometer into the thickest part of the breast, making sure you’re not touching bone.

Close the lid and position the top vent directly over the turkey. This creates airflow that pulls smoke across the turkey before exiting.

Don’t open the lid constantly to check on it. Charcoal grills lose a lot of heat when you open the lid. Just monitor the internal temperature through your probe and check the grill temp every 30-45 minutes.

Managing the fire:

• Check the grill temp every 30-45 minutes.
• If the temp is dropping below 275°F, add 10-15 fresh coals to the existing pile.
• Add 1-2 fresh wood chunks every 45 minutes to maintain smoke.
• Adjust vents as needed to hold 275-300°F.

After about an hour, open the charcoal grill and baste the turkey lightly with melted butter or ghee. This enhances the color and adds extra richness. Close the lid and continue smoking.

Baste again after another hour. You’ll probably baste 2-3 times total during the cook.

Smoke the turkey until the breast reaches 165°F and the thighs reach 175°F. For a 12-14 pound spatchcocked turkey at 275-300°F on a charcoal grill, this usually takes about 2.5 to 3.5 hours. Check both the breast and the thighs because they cook at slightly different rates.

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Step 7: Optional High-Heat Finish for Extra Crispy Skin

If you want the skin even crispier, you can finish the turkey over direct heat for the last 5-10 minutes. When the turkey is almost done (breast at 160°F, thighs at 170°F), carefully move it over to the hot side of the grill directly over the coals.

Watch it closely and rotate it every minute or two so the skin crisps up without burning. You just want to char it slightly and crisp the skin, not cook it more.

Once the skin is golden and crispy and the temps are right (165°F breast, 175°F thighs), remove the turkey immediately.

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Step 8: Rest and Carve

When the turkey hits 165°F in the breast and 175°F in the thighs, carefully remove it from the charcoal grill. Place it on a large cutting board or serving platter.

Tent the turkey loosely with aluminum foil and let it rest for 30 minutes. This is a long rest, but it’s worth it. The juices redistribute through the meat, and the turkey stays incredibly moist when you carve it.

After 30 minutes, remove the foil and start carving. Remove the legs by cutting through the joints where they connect to the body. Separate the drumsticks from the thighs if you want. Slice the breast meat by making long cuts parallel to the breastbone. Remove the wings.

Arrange the carved turkey on a serving platter. The meat should be juicy, the skin should be crispy and golden, and every bite should taste like Louisiana.

Frequently Asked Questions

How do I maintain temperature on a charcoal grill for hours?

Check the temp every 30-45 minutes. If it’s dropping, add 10-15 fresh coals to the existing pile. Adjust the bottom vent to control airflow—more air means hotter fire, less air means cooler fire. Make small adjustments and wait 10-15 minutes to see the effect before adjusting again.

What’s the best charcoal for smoking turkey?

Lump charcoal burns hotter and cleaner but goes through faster. Briquettes burn steadier and longer but produce more ash. For turkey, briquettes are usually better because you need consistent heat for 2.5-3.5 hours. Use a good quality brand without lighter fluid additives.

Can I use a different injection besides Tony Chachere’s?

Yeah, but Tony Chachere’s Creole Style Butter Injection is specifically formulated for that Louisiana flavor profile. If you can’t find it, you can make your own by mixing melted butter with Creole seasoning, garlic powder, and a little hot sauce. The store-bought injection is more convenient and has the right consistency for easy injecting.

Do I need to soak wood chunks before using them?

No. Dry wood chunks produce better smoke than soaked wood. Soaked wood steams before it smokes, which wastes time and produces inferior smoke. Just place dry chunks directly on the hot coals and they’ll smolder and smoke perfectly.

How do I know when to add more charcoal?

Check the grill temp every 30-45 minutes. If it’s dropped below 275°F and adjusting the vents doesn’t bring it back up, add more coals. You’ll probably need to add coals 2-3 times during a 2.5-3.5 hour cook.

If you’re looking for more recipes like this Spatchcocked Smoked Cajun Turkey, click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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