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RECIPE
26 INGREDIENTS13 STEPS5hr

Cajun Smoked Turkey

4.3
3 Ratings
This bird is loaded with flavor from a 24 hour soak in spicy brine and a good dose of Cajun Butter injection along with plenty of spices on the outside.
Cajun Smoked Turkey Recipe | SideChef
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This bird is loaded with flavor from a 24 hour soak in spicy brine and a good dose of Cajun Butter injection along with plenty of spices on the outside.
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
5hr
Total Time
$6.41
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
12 lb
Whole Turkey
1
Medium  Onion
1
Medium  Apple
24 cups
Water
1 cup
1/2 cup
Cajun Seasoning
6 cloves
2 stalks
Celery , quartered
1
Medium  Onion , quartered
1 bunch
Fresh Herbs
or Rosemary, Thyme and Sage
2
Lemons , juiced
14 fl oz
Chicken Broth
1/4 cup
Butter , melted
2 Tbsp
Killer Hogs Hot Sauce
1 tsp
Cajun Seasoning
1/4 cup
Killer Hogs The A.P. Rub
2 Tbsp
1 Tbsp
Dried Thyme
1 Tbsp
Onion Powder
1/2 Tbsp
Cayenne Pepper
1/2 Tbsp
Ground White Pepper
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Nutrition Per Serving

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CALORIES
850
FAT
30.1 g
PROTEIN
99.6 g
CARBS
40.8 g

Cooking Instructions

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Step 1
Thaw frozen Whole Turkey (12 lb) in refrigerator for 5 days; check cavity for neck/organs (discard or save for making stock).
Step 2
Bring 2 quarts of Water (8 cups) , Caster Sugar (2 cups) and Cajun Seasoning (1/2 cup) to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher.
Step 3
Add Salt (1 cup) , Garlic (6 cloves) , Celery (2 stalks) , Onion (1) , Bay Leaves (4) , Black Peppercorns (1 tsp) , Fresh Herbs (1 bunch) , and Lemons (2) along with Water (8 cups) and steep for 1 hour or until mixture cools to room temperature.
Step 4
Pour over turkey and add remaining Water (8 cups) to completely submerge turkey in the brine.
Step 5
Place turkey in an XXL Ziplock bag and pour brine over bird. Store in a cooler with ice around the bag to keep cool. Brine Turkey for 24 hours replacing ice as necessary.
Step 6
Prepare smoker for indirect cooking at 300 degrees F (150 degrees C) using pecan wood for smoke flavor.
Step 7
Remove turkey from brine and rinse under cool water. Pat skin dry with paper towel.
Step 8
Place Chicken Broth (14 fl oz) , Butter (1/4 cup) , Killer Hogs Hot Sauce (2 Tbsp) and Cajun Seasoning (1 tsp) into a bowl or mason jar and whisk to combine. Shake or stir well before injecting.
Step 9
Place quartered Apple (1) and Onion (1) in the cavity and tie the legs together with butcher twine. Inject the breast, legs, and thighs with Cajun injection. Coat the skin with vegetable cooking spray.
Step 10
Combine Killer Hogs The A.P. Rub (1/4 cup) , Paprika (2 Tbsp) , Dried Oregano (1 Tbsp) , Dried Thyme (1 Tbsp) , Onion Powder (1 Tbsp) , Dried Parsley (1 Tbsp) , Cayenne Pepper (1/2 Tbsp) and Ground White Pepper (1/2 Tbsp) and store in airtight container for up to 1 month.
Step 11
Season the outside of the turkey with Cajun seasoning* and place on preheated smoker.
Step 12
Smoke the turkey for 3 ½ hours spraying the skin with additional cooking spray as necessary. Remove the turkey from the smoker when internal temperature reaches 165 degrees F (73 degrees C) in the breast and 175 degrees F (79 degrees C) in the thigh.
Step 13
Cover turkey loosely in aluminum foil and rest for 20 minutes. Carve into desired portions.
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Nutrition Per Serving
Calories
850
% Daily Value*
Fat
30.1 g
39%
Saturated Fat
9.2 g
46%
Trans Fat
0.3 g
--
Cholesterol
338.0 mg
113%
Carbohydrates
40.8 g
15%
Fiber
2.2 g
8%
Sugars
33.0 g
--
Protein
99.6 g
199%
Sodium
11825.3 mg
514%
Vitamin D
1.4 µg
7%
Calcium
154.1 mg
12%
Iron
5.4 mg
30%
Potassium
1174.4 mg
25%
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