Smoked turkey with a Louisiana flair? Yes please! Cajun smoked turkey takes the classic smoked turkey recipe and kicks it up a notch with bold Cajun spices and flavors The end result is a juicy, tender turkey with a smoky, slightly spicy exterior that your family and guests will rave about
As avid barbecue enthusiasts and creators of HowToBBQRight, we love experimenting with creative ways to smoke familiar proteins like turkey. While smoking a turkey seems intimidating to novice pitmasters, it’s actually quite easy with the right techniques. In this guide, we’ll walk you through the foolproof process for making phenomenal cajun smoked turkey at home, using simple ingredients and basic equipment. Let’s get smoking!
Choosing and Preparing the Turkey
While you can smoke a whole turkey we find it’s easier to handle and cooks more evenly when broken down into parts. Opt for a boneless skinless turkey breast, which takes well to smoking.
- Look for a breast that’s 8-12 pounds to feed a crowd.
- Pat the turkey dry and trim off any excess fat or skin.
- Make sure to completely thaw the turkey before smoking.
Since cajun smoked turkey packs so much flavor, there’s no need to brine the meat first. Brining would make it overly salty.
Creating the Cajun Rub
The magic of cajun smoked turkey lies in the zesty, robust rub you coat it with before smoking. We like to make our own rub from scratch using spices typical of Creole and Cajun cuisine:
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon dried thyme
- 2 teaspoons celery salt
Mix all the spices together in a small bowl. You’ll have more rub than needed, but it stores well in an airtight container for future smoked turkey meals.
Before applying the rub, lightly coat the turkey breast in olive oil. This helps the rub adhere evenly. Thoroughly coat the breast on all sides with the rub, pressing gently so it sticks.
Setting Up the Smoker
Cajun smoked turkey tastes best when prepared in a charcoal smoker. The smoky charcoal flavor really enhances the spices in the rub.
Use these tips for setting up your smoker properly:
- Use lump charcoal, which burns cleaner than briquettes. Light a full chimney of charcoal so it’s fully ignited when ready to pour into the smoker.
- Soak smoking wood chunks in water for 30 minutes prior to smoking. This allows them to smolder and produce more smoke. We recommend apple, cherry, pecan, or hickory wood.
- Place a drip pan filled with water beneath the grates. This adds moisture and helps regulate the temperature.
- Heat the smoker to 275-300°F, ideal for slow smoking turkey.
- Position the turkey on the grate above the drip pan, making sure it doesn’t touch the sides.
Smoking the Turkey
Once your smoker is prepped and heated, it’s time for the fun part – smoking! Follow these guidelines for smoking cajun turkey to perfection:
- Smoke the turkey for approximately 1 hour per pound, until it reaches 165°F internally. For an 8-12 pound breast, plan on 8-12 hours of smoking time.
- Maintain the temperature of the smoker between 275-300°F for the duration of smoking. Add more charcoal and wood as needed.
- Spritz the turkey with apple juice or cider every hour while smoking. This prevents it from drying out.
- If the skin starts to get too dark, tent it loosely with foil. You want rich color but not blackened.
- Use a digital meat thermometer to check the internal temperature periodically. Insert it at the thickest part without touching bone.
- During the last 30 minutes of smoking, coat with barbecue sauce if desired. Apply lightly to avoid burning.
Smoking low and slow is the key to tender, juicy cajun smoked turkey. The longer cook time allows the rub to deeply penetrate while the wood smoke infuses incredible flavor.
Serving and Leftover Ideas
Once the turkey breast reaches the target temp, remove it from the smoker and let rest for 30 minutes before slicing. This allows the juices to redistribute for better moisture.
Slice the smoked turkey breast and serve it any way you like! We love piling it on sandwiches, chopping it for salads and soups, or plating it with classic Southern sides. Here are some of our favorite ways to use up leftovers:
- Cajun Turkey Club Sandwich – Layer smoked turkey with bacon, lettuce, tomato, avocado, and Cajun mayo on toasted bread.
- Turkey & Rice Soup – Shred or chop turkey and add to soup with rice, veggies, and Cajun seasoning.
- Turkey Hash – Sauté chopped turkey with potatoes, peppers, onions, and spices.
- Turkey Enchiladas – Roll up tortillas with turkey, cheese, onions, and enchilada sauce.
The possibilities are endless when you have tender, smoked cajun turkey on hand. Get creative and try using it in all your favorite recipes.
Pro Tips for Perfection
Smoking a flawless cajun turkey requires mastering some key techniques. Follow these pro tips from our experience for the very best results:
- Use fresh spices – The rub really makes or breaks this recipe. Use fresh, high-quality spices for the best flavor.
- Make the rub in advance – Mix up the spice rub up to 3 days before smoking so the flavors can meld together.
- Bring meat to room temp – Let turkey sit out for 30 minutes before seasoning and smoking for more even cooking.
- Maintain steady heat – Fluctuating temperatures lead to uneven cooking. Keep the smoker between 275-300°F.
- Use a meat thermometer – Don’t rely on times. Always check internal temp to determine doneness.
- Let it rest – Never slice smoked meat right off the grill or it will dry out. Let it rest first.
- Reheat carefully – Slice turkey then gently reheat in the oven or microwave to serve leftovers.
Master these simple techniques and you’ll be able to churn out the most mouthwatering cajun smoked turkey that will be the star of any meal.
Frequently Asked Questions
If you’re new to cajun smoked turkey, chances are you have some questions about how to nail this recipe. Here are answers to some of the most common queries:
What kind of wood is best for smoking turkey?
We recommend using apple, cherry, pecan, or hickory wood chunks. They provide a mildly sweet, smoky flavor that complements the spices. Mesquite can be overpowering.
Should I brine the turkey first?
No, brining is not necessary since the rub provides so much flavor. Brining would actually make the turkey too salty.
What temperature should I smoke the turkey at?
Aim to keep your smoker between 275-300°F for the entire cook time. This low, steady heat is ideal for smoking turkey.
How long does it take to smoke a turkey?
Figure about 1 hour of smoking time per pound of turkey. An 8-12 pound boneless breast will take 8-12 hours.
How do I get crispy turkey skin when smoking?
since the turkey is boneless and skinless, you won’t get crispy skin by smoking alone. However, you can broil or sauté leftover pieces to make the outside crispy.
Can I use a pellet smoker or electric smoker?
Absolutely! While we love charcoal smokers, a pellet or electric smoker works just as well for this recipe.
What sides go well with cajun turkey?
Some of our favorites are mac and cheese, collard greens, cornbread, beans, rice, and coleslaw. The possibilities are endless!
Satisfy That Cajun Turkey Craving
Cajun smoked turkey is guaranteed to be a big hit at your next barbecue or holiday feast. The deep, complex flavors paired with tender, juicy meat is sure to satisfy. Apply the techniques in this guide for smoking turkey with a Louisiana twist. We promise, once you go cajun you’ll never go back to boring old smoked turkey again!
So fire up that smoker and get ready to wow your crowd with the magic of cajun spices. Just be prepared for lots of requests for seconds and for your new signature recipe. Your taste buds will thank you!
