Learn how to make a flavorful spatchcock Cajun smoked turkey with a juicy butter injection. This Southern-style turkey recipe is perfect for Thanksgiving, with step-by-step instructions and helpful tips to ensure your bird is juicy and delicious every time.
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Post written by Marrekus Wilkes, Cooks with Soul Co-Founder.
Being from the South is more than just a lifestyle for me—it’s part of who I am. It’s in everything I do, especially when it comes to food.
Growing up, Thanksgiving was always a big deal. My family is huge, so we would often eat at several places in one day. My mom would have my grandad pick fresh veggies like greens, cabbage, and peas from his garden, and everyone would pitch in to cook. We had the classic dishes, but with that Southern soul food twist.
There was always two turkeys—a whole smoked turkey or oven-roasted and the other deep-fried. Ham was also a must, and if we were lucky, it came from grandad’s salt house. The Thanksgiving side dishes usually included collard greens, cornbread dressing, candied yams, and sometimes even a bit of soul food spaghetti. As for desserts, we had everything—sweet potato pie, chess pies, custard pies, and my favorite—banana pudding with chessmen cookies.
While the grown-ups were busy cooking, us kids would be running around, getting hungry and waiting for the feast. The uncles were in charge of the smoker and fryer, taking care of the “man duties” of the day. I remember watching them, wishing I could be the one to take over the smoker and fryer when I was older!
When I joined the military, I missed a lot of holidays. I’ll never forget my first Thanksgiving away from home. All I could think about was all the food my family was enjoying. But I was lucky enough to meet other people from the South at my new duty station, so we decided to host our own Thanksgiving together. We’d call our families back home for recipes to keep the traditions alive.
Now, years later, my wife and I continue this tradition. We’ve lived all over the country, including Florida, where we started having seafood for Thanksgiving. But this year, we decided to go back to our roots and recreate the Southern classics we remember from those big family meals.
We went all-in with this spatchcocked Cajun smoked turkey, baked mac and cheese, candied yams, Southern-style cabbage, cornbread, and topped it off with peach cobbler, sweet potato pie, and pound cake.
Inspiration for Cajun smoked turkey
I’m not from Louisiana, but my wife and I were married there, and their food always holds a special place in our hearts. For this turkey, I use a simple but flavorful Cajun butter injection to ensure the meat stays juicy and flavorful throughout the smoking process. It takes a bit of prep, but trust me, it’s worth it.
🛒 Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
Turkey
- Choose a fresh or fully thawed turkey for the best results. If using frozen, be sure to allow enough time to thaw in the refrigerator.
Turkey Brine
- Apple Cider: Adds a sweet, tangy flavor to the brine.
- Kosher Salt: Use Diamond Crystal for the best brining results. If using table salt, reduce the amount.
- Turbinado Sugar: You can substitute with regular granulated sugar if needed.
- Fresh Rosemary: Add whole rosemary leaves for a fragrant herb note.
- Garlic: Fresh garlic for flavor and a little extra punch.
- Black Peppercorns: Whole peppercorns release their oils slowly in the brine.
- Bay Leaves: Adds a subtle earthy flavor.
- Fresh Thyme: Use fresh thyme for the best aromatic flavor.
- Red Onion: Adds a mild onion flavor to balance the brine.
- Orange Zest: Make sure to zest only the outer peel; avoid the bitter white pith.
Cajun Butter Injection
- Unsalted Butter: Provides the base for injecting moisture and flavor into the turkey.
- Cajun Seasoning Mix: You can use a store-bought mix or homemade Creole seasoning. Split the amount into two parts for injecting and seasoning.
- Granulated Garlic: A must-have to complement the Cajun seasoning.
- Granulated Onion Powder: Adds a savory layer to the butter injection.
🔪Tools and Equipment You’ll Need
- Smoker or Grill
- Wood for smoking: Cherry or apple wood works great for turkey
- Meat Injector: We used the SpitJack Magnum.
- Meat Thermometer: To check the turkey’s internal temperature.
- Large Pot: For brining.
- Brining Bag: Optional, but helps with large turkeys.
- Poultry Shears: For spatchcocking and trimming.
- Basting Brush, Aluminum Foil, etc.
🦃 Step-by-Step Instructions: How to Smoke Cajun Turkey with Butter Injection
Detailed instructions for smoking a Thanksgiving turkey can be found in the recipe card below.
- Make the Brine: Combine water, apple cider, salt, sugar, rosemary, garlic, peppercorns, bay leaves, thyme, red onion, and orange zest in a large pot. Bring to a boil, stir to dissolve the salt and sugar, then cool in an ice water bath.
- Spatchcock the Turkey (Optional): Remove the backbone with kitchen shears, then split the keel bone if possible. Flatten the turkey by pressing firmly on the breast.
- Brine the Turkey: Place the turkey in the cooled brine and refrigerate for 16-24 hours.
- Rinse and Dry: After brining, rinse the turkey in cold water to remove excess salt, then pat dry with paper towels.
- Make Butter Injection: Melt butter and mix with Cajun seasoning, granulated garlic, and onion. Set aside a portion for basting.
- Inject the Turkey: Use a meat injector to inject the butter mixture into the turkey, focusing on the breasts, thighs, and legs.
- Smoke the Turkey: Preheat smoker or grill to 350°F. Add wood for smoke, then brush the turkey with the remaining butter mixture and season with Cajun seasoning. Place the turkey in the smoker or on the grill, cooking until it reaches 145°F–165°F in the breast, about 1¾–2¼ hours, basting every 30-45 minutes.
- Rest and Carve: Let the turkey rest for 20-30 minutes before carving.
What’s the Right Temperature for Turkey?
When smoking a spatchcocked turkey, I pull it from the grill when the thickest part of the breast reaches 145°-150°F. During the resting period, the temperature will rise by 10°-15°F, ensuring the turkey is juicy but still safe to eat.
How to Spatchcock and Inject a Whole Turkey
🗒️ Cooking Tips and Troubleshooting
- Tip for Even Cooking: If you spatchcock the turkey (remove the backbone), it will cook more evenly and faster. If you’re not comfortable doing this, ask your butcher to do it for you.
- Keep the Turkey Moist: Injecting the turkey with Cajun butter adds moisture and flavor. Be sure to inject it into the breasts, thighs, and legs, where it needs it most.
- Basting: Baste the turkey every 30–45 minutes with the leftover butter mixture. This helps keep the bird juicy and adds flavor throughout the smoking process.
- Temperature Control: Maintain a consistent smoking temperature (around 350°F) to ensure the turkey cooks evenly and reaches the correct internal temperature.
- Rest the Turkey: Let the turkey rest for at least 20–30 minutes after smoking to allow the juices to redistribute.
- Troubleshooting Uneven Cooking: If one part of the turkey is cooking faster than others (e.g., the breast is done but the legs aren’t), loosely tent the turkey with foil to prevent over-browning.
- Skin Not Crispy Enough?: If you want the skin to be crispy, you can raise the smoker’s temperature to around 375°F or finish it off by placing the turkey under a broiler for a few minutes after smoking.
🗓️ Timeline for Thanksgiving Day
With a little planning, even if it’s your first time smoking a turkey, you’ll be set up for success. Here’s a simple timeline to help you know what to do and when:
Gather Your Equipment
- A smoker or grill
- Wood chips (cherry or apple work great)
- An injector like the SpitJack Magnum
- Brining bag
- Large pot
- Poultry shears
- Meat thermometer
Thaw the Turkey
- If your turkey is frozen, allow 24 hours per 5 pounds to thaw in the fridge.
- A 12-14 pound turkey will take around 3 days.
Spatchcock the Turkey (Optional)
This means removing the backbone and flattening the bird, which allows for a more even cook and cuts down the time on the grill. You can also ask your butcher to do this for you.
Brine the Bird
For 16-24 hours, soak your turkey in a salt, sugar, and herb solution. This step ensures your turkey is full of flavor and stays juicy. You can also use our herb and citrus Smoked Turkey Brine recipe.
Inject the Cajun Butter
Just before cooking, inject the turkey with the Cajun butter. This adds moisture and flavor to every bite.
Smoke the Turkey
Smoking typically takes 2-3 hours, but be sure to keep an eye on it!
🍽️ What to Serve with Cajun Smoked Turkey
Our favorite Thanksgiving side dishes include:
- Collard greens
- Cornbread dressing
- Chicken and dressing casserole
- Candied yams
- Baked mac and cheese
- Southern-style cabbage
- Cornbread
Our favorite Thanksgiving desserts are:
Be sure to also check out our Soul Food Thanksgiving Dinner Menu for more ideas.
Commonly asked questions
Can I use a frozen turkey for this recipe?
Yes, but you’ll need to allow extra time for it to thaw. A 12-14 pound turkey typically takes 3 days to thaw in the fridge. Make sure it’s fully thawed before brining and cooking.
How do I know when the turkey is done?
The turkey is done when the thickest part of the breast reaches 145°F to 150°F. During the resting period, the temperature will rise by 10–15°F. Always use a meat thermometer to ensure accuracy.
Can I make the Cajun butter ahead of time?
Yes! You can make the Cajun butter injection up to 2 days ahead of time. Store it in the fridge and warm it up before injecting it into the turkey.
How long does the turkey need to rest before carving?
Let the turkey rest for 20–30 minutes after smoking to allow the juices to redistribute. This helps keep the meat juicy and flavorful when you carve it.
Can I use any other seasoning for the butter injection?
You can customize the Cajun seasoning with your favorite spices, but using a Cajun or Creole seasoning mix will give you that authentic Southern flavor. Just be mindful of the salt content in pre-mixed seasonings.
I hope this Cajun smoked turkey recipe brings as much joy to your Thanksgiving table as it has to mine over the years. Whether you’re following this recipe for the first time or adding your own Southern twist, I know it will become a favorite for you and your loved ones.
Happy cooking, y’all!
Spatchcock Smoked Turkey (Cajun Style)
Ingredients
- 1 turkey 12-14 pounds, thawed if frozen
Turkey Brine
- 2 gallons cold water
- 3 cups apple cider
- 1 cup kosher salt Morton’s; or 1 3/4 cups Diamond Crystal kosher salt, or 3/4 cup table salt
- 2 cups turbinado sugar or use regular granulated sugar
- 4 tablespoons fresh rosemary whole leaves
- 5 garlic cloves minced
- 3 tablespoons black peppercorns
- 5 bay leaves
- 4 sprigs fresh thyme
- 1 red onion large, chopped
- orange zest from 3 large oranges; careful not to get too much of the bitter white pith
Cajun Butter Injection
- 1/2 lb. unsalted butter melted
- 7 tablespoons Cajun seasoning or Creole seasoning, divided
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion powder
Instructions
- Make turkey brine: In a 12- to 16-quart pot, combine water, apple cider, salt, sugar, rosemary, garlic, peppercorns, bay leaves, thyme, red onion, and orange zest. Bring brine to a boil, stirring until salt and sugar dissolve, then remove pot from heat (it will be heavy) and set in a sink of ice water to cool completely.
- Spatchcock the turkey: On a work surface, turn the turkey breast-down. With sturdy kitchen shears, cut down each side of the backbone to remove it (save for stock if you like). Working from the inside of the turkey and starting at the neck end, use a sharp knife to cut through the membrane and split the triangular keel bone that joins the two sides of the breast. (If you can’t cut through it, skip this part; the turkey will still be reasonably flat.) Flip turkey over and press down firmly until bones crack and the turkey is flattened.
- Pour or ladle cooled brine into a large brining bag or pot. Place turkey in brine solution, then refrigerate for 16 to 24 hours (about 1 ½ hours per pound of turkey).
- Remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water for 15 minutes to remove excess salt from the outside. Remove turkey from water, place on a large cutting board, and pat dry with paper towels.
- Make butter injection: Melt butter to a medium saucepan over medium-low heat, stirring often. Remove from heat and stir in 4 tablespoons Cajun seasoning, the granulated garlic, and granulated onion until thoroughly mixed. Set aside about ¼ cup of mixture. Transfer the rest to a tall, heatproof glass measuring cup.
- Using a meat injector with the single hole needle, place the needle in the measuring cup and pull the plunger to fill the syringe with butter. Inject the turkey at approximately 1/2-inch intervals in the breasts, thighs, and legs, paying extra attention to the breast area and remelting the butter if needed.
- Smoke Turkey: Following the instructions for your smoker or grill, preheat to 350°, setting up grill for indirect heat grilling. Add in a few chunks of cherry or apple wood for smoke. (Or, for a gas grill, use wood chips, soak in water for about 30 minutes, and then add about a third at a time to the grill’s smoke box now, after 30 minutes of grilling, and then 30 more minutes of grilling).
- Line a sheet pan (about 12 by 18 inches) with foil. Brush turkey all over with reserved butter mixture (re-melt it first, if needed) and season all over with remaining 3 tablespoons Cajun seasoning. Set turkey breast side up on foil-lined pan with tips of drumsticks pointing out (turkey should not extend over sides of pan).
- When wood chunks start smoking, set turkey on pan in smoker or over indirect heat on grill. Cook, with smoker or grill covered, basting every 30-45 minutes with juices that gather in pan, until turkey reaches 145° to 165° in thickest part of breast not touching the bone, 1 ¾ to 2 ¼ hours. (Cooks with Soul likes to cook their turkey to 145° but some people prefer it more done.) Baste one final time, then remove from the grill.
- Let turkey rest 20-30 minutes before carving.