Smoked Cajun Turkey on the Traeger
Taking advantage of the multitude of ways you can prepare a turkey on the Traeger for the upcoming Thanksgiving holiday, give this smoked cajun turkey a try. Flavorful, moist and a little spicy, you will find this smoked cajun turkey to be a new family favorite.
Equipment
- Wire rack and cookie sheet
- Traeger grill
- Turkey injector
- Microwave proof measuring cup
- Knife and cutting board
- Wireless thermometer
Ingredients
- Whole frozen turkey 12-16 pounds (we got our Honeysuckle turkey from Safeway)
- 2 cups dry brine like this one, from Safeway
- 1 cup O Organics Cajun Seasoning
- 1/2 pound Lucerne Salted Sweet Cream Butter
Instructions
- 5 days before you plan to serve the turkey, remove it from the freezer and place it in the fridge on a cookie sheet.
- Allow the turkey to defrost for at least 3 days.
- 24 hours before serving, remove the turkey from the packaging and discard the neck and giblets inside.
- Remove any residual ice in the cavity.
- In a bowl, combine a 50/50 mixture of dry brine seasoning and O Organics Cajun Seasoning.
- Stir the mixture well to blend.
- Place the turkey on a wire rack over a cookie sheet.
- Season the bird all over with a heavy layer of the seasoning blend.
- Sprinkle some seasoning in the cavity as well.
- Place the seasoned turkey, uncovered, in the fridge for at least 12 hours and up to 18.
- Preheat your Traeger grill to 325*.
- Remove the turkey from the fridge.
- In a measuring cup, melt the butter and then stir in the cajun seasoning.
- Using a meat injector, inject the seasoned butter in 4-6 places throughout the turkey (being sure to get the breasts, thighs and drumsticks).
- Season the turkey with a little more cajun seasoning.
- Transfer the turkey to the grill and insert a wireless thermometer probe in the thickest part of the breast.
- Close the lid and cook the turkey until the thermometer reads 160*-- about 3 hours.
- Crank up the heat of the grill to 400* for the last 10 minutes of the cook to crisp up the skin.
- Remove the smoked cajun turkey from the grill and place on a cutting board.
- Tent loosely with foil and allow to rest at least 30 minutes.
- Using a sharp heavy knife, carve the turkey, slice the breast meat and serve your smoked cajun turkey while still hot.