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–+ servings

Cajun Spatchcock Smoked Turkey

James Brown
This Cajun Spatchcock Smoked Turkey is injected with a buttery mixture of chicken broth, lager, hot sauce, lemon, and Cajun seasoning before being coated in even more Cajun flavor.
Servings 12
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Resting Time 25 minutes
Total Time 6 hours 55 minutes

Ingredients
  

  • A Turkey See chart above for sizes

For the Cajun Injection:

  • 1 stick Butter melted
  • 1 cup Chicken broth
  • 1/2 cup Lager beer
  • 1/4 cup Hot sauce
  • Lemon juice of 1 lemon
  • 2 tablespoons Cajun seasoning

Seasoning:

  • Store bought cajun seasoning

For Smoking the Turkey:

  • Pecan wood chunks for the smoker

Instructions
 

Thaw the Turkey:

  • Place the frozen turkey in the fridge for 3 days for a slow thaw.
  • After 3 days, move it to a room temperature environment for 18-24 hours to complete thawing.
  • Remove the turkey from its packaging and pat it dry with paper towels.

Spatchcock the Turkey:

  • Use kitchen shears or a knife to cut out the backbone of the turkey.
  • Flip the turkey over so it's breast-side up and press down on the breastbone to crack it and flatten the turkey.

Prepare the Cajun Injection:

  • In a bowl, mix 1 stick of melted butter, 1 cup chicken broth, 1/2 lager beer, 1/4 cup hot sauce, juice of 1 lemon, and 2 tablespoons Cajun seasoning.
  • Whisk the mixture thoroughly.
  • Use a kitchen syringe to inject this mixture into the turkey's breasts, thighs, drums, and legs.

Season the Turkey:

  • Dry the turkey thoroughly with paper towels.
  • Flip the turkey and season the underside with Cajun seasoning.
  • Flip it back over and season the skin side with Cajun seasoning.

Smoke the Turkey:

  • Preheat the smoker to 275 degrees Fahrenheit with pecan wood chunks.
  • Smoke the turkey for 20-25 minutes per pound. (Adjust the time based on the size of your turkey.)
  • Place a drip pan underneath the turkey to catch drippings.
  • Cook until the internal temperature reaches 158 degrees Fahrenheit in the thickest part of the breast.
  • Remove the turkey from the smoker and wrap it in foil.
  • Let the turkey rest for 20-25 minutes.

Carve and Serve:

  • Break down the turkey into quarters.
  • Carve the turkey and serve.

Video

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