Recipe: Smoked Turkey with Cajun Brine

Take your turkey to the next level this year with a Cajun brine that locks in moisture and adds incredible flavor. The Urban Cowgirl, Sarah Penrod, shows you how to:

  • Execute the spatchcock method for even cooking
  • Create a bold, flavorful brine recipe
  • Slather your turkey with a smoky, buttery coating that will have your guests coming back for more
smoked turkey recipe

Sarah uses a 20 lb. turkey that fits perfectly in a 22 qt. CamSquare® FreshPro. Click here for additional Cambro containers that are ideal for brining turkey, including size suggestions for smaller and larger turkeys.

Ingredients:

  • 20 lb. Turkey

Homemade Cajun Spice Blend:

*Make two batches, one for the brine and one for the creole butter

  • 4 tsp salt
  • 4 tsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp white pepper

The Brine:

  • 1 gallon water
  • 1 cup kosher salt
  • ½ cup sugar or brown sugar
  • 1/4 – 1/2 cup creole mustard
  • 4 to 6 cloves garlic, minced or pressed through garlic press
  • 1 lemon, juiced
  • Homemade Cajun spice blend

Creole Butter

  • 1/2 cup squeeze margarine
  • Homemade Cajun spice blend or your favorite seasoning

Instructions:

Prepare the Brine

  1. In a large stockpot, add 1 gallon of water, kosher salt, sugar, creole mustard, garlic and lemon juice. Over medium heat, heat this mixture while you measure the cajun spice blend in to a small bowl.
  2. Add the Cajun spice blend to the pot and bring it to a boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
  3. When the brine is about room temperature transfer it into the refrigerator until cool.

Spatchcock the Turkey

  1. Pat the turkey dry with paper towels and place it breast-side down on a cutting board.
  2. Using sharp kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone completely.
  3. Flatten the Turkey: Flip the turkey over so it’s breast-side up. Place your hands firmly on the breastbone and press down to flatten the turkey. You should hear a slight crack as it flattens out.
smoked turkey recipe

Brine the Turkey

  1. In a 22 qt. CamSquare FreshPro, add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert the whole turkey, cover and let brine for at least 12 hours.
  2. Afterward, remove the turkey from the brine and pat the turkey well with paper towels. Discard the brine.

Slather the Turkey with Creole Butter

  1. Lay turkey flat on a baking sheet.
  2. Mix margarine and second batch of cajun spice blend.
  3. Brush creole butter all over the turkey

Cook Turkey

  1. Preheat smoker to 225°F.
  2. Cook 20 lb. turkey for about 4.5 hours or until internal probe hits 165° F.
  3. Rest and enjoy!