Spatchcocked Smoked Creole Turkey
This spatchcocked smoked Creole turkey is Louisiana BBQ at its best. I show you how to spatchcock the turkey for faster, more even cooking, and how to inject it with a Creole-style butter injection for juicy flavor in every bite. This might be your new favorite way to smoke turkey for Thanksgiving or any holiday!
Looking for more incredible turkey recipes? You won’t want to miss my Maple Bourbon Pellet Smoked Turkey or this classic Garlic Herb Smoked Turkey.
Quick Look: Spatchcocked Smoked Creole Turkey
- What It Is: This is a whole turkey smoked over hickory with a Creole seasoning in the meat and on the skin for a hint of spice and lots of flavor.
- Why Make THIS Version? Learn the spatchcock technique for quick, even cooking, the injection technique for moist meat every time, and learn how to season the meat from the inside out for a wonderful Creole flavor.
- Key Ingredients: whole turkey, Tony Chachere’s Creole style butter injection, Tony Chachere's Original Creole Seasoning, and spices.
- Dietary Info: Gluten Free and 100% carnivore-approved!
- Total Time: 6 hours, including 30 minutes of prep, 2.5-3 hours of smoking, and two resting times (one before and one after smoking).
- Pairs Well With: Serve this with sides like Cajun Cheese-Stuffed Potato Croquettes, Onion Boil, or Crispy Accordion Potatoes. This turkey is perfect for Thanksgiving, Christmas, or any time you want to feed a crowd.
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Why This Recipe Works
- Smoked on a Charcoal Grill for the Best Flavor: A charcoal grill gives you the deep, traditional smoke flavor that’s impossible to replicate with pellet, gas, or electric.
- Spatchcocked for Quick, Even Cooking: I show you how to easily spatchcock a turkey (cutting and flattening it) so it cooks more evenly and quickly with crispy skin.
- Injected for Incredibly Moist Meat: Injecting the meat with Tony Chachere’s Creole style butter injection seasons the meat from the inside out and ensures that it stays moist during the cooking process.
Key Ingredients
- Turkey: Choose a whole turkey weighing around 14 pounds. Ensure that it’s completely thawed before beginning. You’ll need to let it thaw in the fridge for 24 hours for every 4-5 pounds of turkey.
- Tony Chachere’s Creole Style Butter Injection: This butter injection is specifically formulated for a Louisiana flavor profile. If you can't find it, you can make your own, but the store-bought injection is convenient.
- Homemade Seasoning Blend: I use Tony Chachere’s Creole seasoning to add another layer of flavor, then I add black pepper, extra garlic and onion powders, thyme, and smoked paprika for depth.
- Butter Basting Mixture: A simple mixture of melted unsalted butter, Tony Chachere’s Creole seasoning, and freshly squeezed lemon juice is all you need to baste the turkey with as it cooks. This helps the skin crisp and turn golden while adding flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Can’t Find Tony Chachere’s Creole Style Butter Injection? Make your own by mixing melted butter with Creole seasoning, garlic powder, and a little hot sauce.
- Want a Spicy Version? Use Tony Chachere’s Bold Creole Seasoning for extra heat, or add some cayenne pepper to the rub.
How to Smoke Spatchcocked Creole Turkey
This smoked Creole turkey recipe is the perfect way to learn the spatchcock and injection techniques, which ensure you have juicy meat and great flavor all the way through the meat.
- Remove the giblets and neck from the thawed turkey’s cavity. Place the turkey breast-side down on a large cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. Use both hands on the shears to cut through the ribs, then cut along the other side of the backbone and remove it completely.
- Flip the turkey over so it’s breast-side up, then place both hands on the center of the breastbone and press down hard until you hear and feel the breastbone crack and until the turkey lays flat. Tuck the wing tips under the breast so they don’t burn during the smoke, and pat the turkey completely dry inside and out with paper towels.
- Shake the bottle of Tony Chachere’s Creole Style Butter Injection, then 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. Inject the breast in about 5-6 spots per side, then inject each thigh in 3-4 spots and each drumstick in 2-3 spots. Use the whole cup; any excess will drip out.
- 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 1-2 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.
- Make the spice blend. Combine the Tony Chachere’s Original Creole Seasoning, pepper, garlic powder, onion powder, smoked paprika, and thyme until the spices are evenly distributed.
To make the basting mixture, combine melted unsalted butter with Tony Chachere’s Original Creole Seasoning and lemon juice.
- Take the turkey out of the fridge while you prep the charcoal grill (about 30 minutes before cooking). Brush the entire turkey with melted butter or ghee mixed with avocado oil. Sprinkle the Creole seasoning blend generously all over the turkey. Use your hands to rub it into the skin and ensure it’s sticking everywhere.
- Preheat the grill. Start by lighting a full chimney of charcoal. Once the coals are ashed over and glowing (about 15-20 minutes), pour them on one side of the grill to create a hot zone. Place an aluminum drip pan on the cool side, then add 2-3 chunks of pecan wood to the hot coals. Close the lid and adjust the vents to halfway open. Preheat for about 10 minutes until it stabilizes around 275-300°F where the turkey will sit.
- Place the spatchcocked turkey skin-side up on the grill over the drip pan. Insert a leave-in probe thermometer into the thickest part of the breast without touching bone. Close the lid and smoke for an hour, then baste the turkey lightly with the basting mixture. Close the lid and continue smoking. Baste once an hour as it smokes.
- Smoke the turkey until the breast reaches 165°F and the thighs reach 175°F, about 2.5 to 3 hours. Check both the breast and the thighs because they cook at slightly different rates. Once the skin is golden and crispy and the temps are right (165°F breast, 175°F thighs), remove the turkey immediately.
- Place it on a large cutting board or serving platter. Tent the turkey loosely with aluminum foil and let it rest for 30 minutes. Carve with a sharp knife and serve. The meat should be juicy, the skin should be crispy and golden, and every bite should taste like Louisiana.
James’ Grill Master Pro Tips
- Charcoal grills require more attention than pellet grills, but deliver superior smoke flavor. Bank all coals to one side for indirect heat. Use drip pan to catch juices and prevent flare-ups. Check and add coals every hour to maintain 275-300°F.
- Hickory wood gives the best flavor balance for Creole turkey, but pecan and oak also work. Don’t soak the wood; dry wood burns cleaner and produces better smoke.
- Use Tony’s Bold Seasoning for spicier results.
- Use a dry brine after injection and let it sit overnight in the fridge for even crispier skin.
Spatchcocked Smoked Creole Turkey FAQs
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, and adds moisture.
The butter bastes the meat from the inside to keep the breast incredibly juicy even if it goes a few degrees over 165°F.
For this smoked turkey recipe, I highly recommend using a charcoal grill instead of a pellet, gas, or electric smoker; charcoal gives you a smoke flavor that gas and electric grills can’t match. When you add wood chunks to hot charcoal, you get layers of smoke-the clean charcoal smoke plus the aromatic wood smoke.
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.
Check the temperature every 30-45 minutes. If it’s dropped below 275°F, try adjusting the bottom vent to control airflow; more air means hotter fire, less air means cooler fire. If that doesn’t bring it back up, add more coals. You’ll probably need to add coals 2-3 times during a 2.5-3 hour cook. Make small adjustments and wait 10-15 minutes to see the effect before adjusting again.
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 hours. Use a good quality brand without lighter fluid additives.
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.
Serving Suggestions
This smoked Creole turkey is the perfect main course for Thanksgiving or any holiday. Round out your meal with my no bake smoked mac and cheese, bacon wrapped onion bombs, or smoked cowboy baked beans. Use up leftover meat in these Turkey Bacon Ranch Sliders to enjoy as an appetizer or main course.
Other Smoked Turkey Recipes to Try
If you tried this recipe, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Spatchcocked Smoked Creole Turkey
Equipment
- Charcoal smoker
- charcoal lumps or briquettes
- hickory wood can also use pecan or oak
- drip pan for catching juices
Ingredients
For the Turkey
- 1 whole turkey around 14 pounds, thawed
- 1 cup Tony Chachere’s Creole Style Butter Injection
- 2 tablespoons melted butter or ghee
- 2 tablespoons avocado oil or olive oil
For the Creole Seasoning Blend
- 2 tablespoons Tony Chachere’s Original Creole Seasoning or Bold for more heat
- 1 tablespoon coarse black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
For the Creole Lemon Butter Baste
- ½ cup unsalted butter melted
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 1 tablespoon lemon juice freshly squeezed
Instructions
Spatchcock & Inject the Turkey
- Place thawed turkey breast side down. Using kitchen shears, cut along both sides of backbone and remove. Flip the turkey breast-side up and press firmly on breastbone to flatten. Tuck wing tips under and pat completely dry with paper towels.
- Shake Tony Chachere's injection well. Fill injector and inject into breast, thighs, and drumsticks in multiple spots until evenly distributed. Place on wire rack over baking sheet. Refrigerate uncovered 1-2 hours, or up to overnight.
Make the Spice Blend & Basting Mixture
- Make the spice blend by combining the Tony Chachere's seasoning, pepper, garlic powder, onion powder, smoked paprika, and thyme in a small bowl.
- To make the basting mixture, combine the melted butter, Tony Chachere's seasoning, and lemon juice until combined. Set aside.
Smoking the Turkey
- Brush entire turkey with melted butter and avocado oil mixture. Rub the Creole seasoning blend thoroughly over all sides of turkey.
- Light full chimney of charcoal. Once the charcoal is ashed over (10-15 minutes), pour all coals on one side of grill. Place drip pan on cool side. Add 2-3 wood chunks on hot coals. Adjust vents to hold 275-300°F.
- Place spatchcocked turkey skin-side up on cool side over drip pan. Insert probe thermometer into thickest part of breast. Smoke until the breast reaches 165°F and the thighs reach 175°F, about 2.5-3 hours.
- Baste the meat with the basting mixture every hour. Add 10-15 coals every hour to maintain the temperature, and add fresh wood chunks every 45 minutes.
Resting & Carving
- Remove turkey from the heat, place it on a cutting board, and tent it loosely with foil. Rest 30 minutes to allow the juices to redistribute.
- Carve with a sharp knife. Remove the legs by cutting through the joints where they connect to the body, then 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 on a serving platter and enjoy.
Video
Notes
- Charcoal grills require more attention than pellet grills, but deliver superior smoke flavor. Bank all coals to one side for indirect heat. Use drip pan to catch juices and prevent flare-ups. Check and add coals every hour to maintain 275-300°F.
- Hickory wood gives the best flavor balance for Creole turkey, but pecan and oak can also work.
- Use Tony’s Bold Seasoning for a spicier result.
- Use a dry brine after injection and let it sit overnight in the fridge for even crispier skin.
