Cajun Smoked Turkey
Cajun Smoked Turkey makes a great centerpiece and main dish for Thanksgiving dinner. It's so tender, juicy and flavorful that you'll be adding it to the menu for more than a holiday dinner.
Servings: 16 servings
Calories: 695kcal
Ingredients
For the Brine
- 4 quarts hot water
- 1 cup kosher salt
- Ice
- 1 lemon sliced in half
- 1 tablespoon peppercorns
For the Turkey
- 12 pound turkey
- ½ cup salted butter
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoons dry mustard
- 1 ½ teaspoons coarse black pepper
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
Instructions
- Make the brine by whisking hot water and kosher salt until is dissolved.
- Cool the water down by adding ice until cool.
- Squeeze lemon juice into water and add the rinds. Stir in the peppercorns.
- Place turkey in water, cover and refrigerate for at least 4 hours and up to 24.
- Remove turkey and discard brine. Pat turkey pat dry with paper towels and place on a baking sheet.
- In a bowl, combine smoked paprika, brown sugar, garlic, oregano, dry mustard, pepper, cumin and salt.
- Mix with softened butter.
- Rub butter mixture between the skin, over the outside of the turkey and inside the cavity.
- Prepare grill or smoker to about 250- 300° with hickory or pecan.
- Cook turkey for about 15- 20 minutes per pound with the grill closed until internal temperature reaches 160°.
- Remove from grill and allow to rest 15 minutes before slicing.
Notes
Store leftover turkey in an airtight container up to 4 days in the refrigerator. To freeze, vacuum seal or wrap in 2 layers of plastic wrap and a layer of foil up to 3 months.
Reheat turkey in a pan with broth or water, covered over medium heat until heated through.
Nutrition
Serving: 1g | Calories: 695kcal | Carbohydrates: 1g | Protein: 97g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 386mg | Sodium: 1251mg