Description
Simple Cajun smoked turkey cooked over real wood and charcoal — full of smoke, spice, and tips for a juicy bird every time.
- 1 whole turkey, thawed
- 1 bottle Malcom’s Bird Brine
- 1 bottle Malcom’s King Craw Cajun Seasoning
- Meat Bag (optional)
- Water (enough to completely submerge turkey)
- 1 stick butter
- 1 cup chicken broth
- 1 stalk celery, cut into chunks
- 1 medium onion, quartered
- 1 head garlic, smashed
- Cooking spray or oil (for coating the skin)
- Chicken Rack (optional)
- Brine the Bird
- Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom’s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1/2 bottle. For turkeys over 14lbs, use entire bottle).
- Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.
- Brining helps the meat stay juicy and pull flavor deep inside — it’s one step you don’t want to skip.
- Prep the Turkey
- After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.
- Stuff the cavity with celery, onion, and garlic.
- Tuck the wings and tie the legs so everything cooks evenly and the tips don’t burn.
- Make the Injection (optional)
- Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom’s King Craw Cajun Seasoning.
- Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. Season the Skin
- Spray or rub the outside of the turkey with cooking spray or oil — this helps crisp the skin and gives the seasoning something to stick to.
- Generously coat the bird with Malcom’s King Craw Cajun Seasoning (or your fave turkey seasoning).
- Smoke the Turkey
- Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275°F. Place the turkey on the smoker breast side up.
- Protect the Turkey
- When the skin has the color you want — that deep golden-brown Cajun look — spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.
- Continue cooking until the breast hits 160°F internal and the dark meat reaches about 175°F.
- Rest and Serve
- Remove the turkey from the pit and let it rest for at least 20-30 minutes before carving. This lets the juices redistribute and keeps the meat tender.
Notes
- Don’t skip the dry step. The drier the skin, the better it browns and crisps up.
- Use a meat thermometer. It’s the only way to nail that perfect doneness.
- Color control: On a stick burner, smoke runs heavy — so tent the turkey once the color looks good. You want mahogany, not black.
- Flavor variations: Swap Malcom’s King Craw Cajun Seasoning for your favorite turkey seasoning — classic poultry blends, garlic and herb, or a buttery savory rub all work great with this same process.
