How to smoke a Cajun Turkey By Cajun Rnewbbq. First what I did was spatchcocked the turkey. That's where you take out the backbone of the bird and lay it flat. It promotes even cooking and faster cooking. Then we took the Tony Chachere's creole butter and injected every part of the bird in multiple places thruout the bird. You want it well seasoned. Then take some spray butter and spray the bird before you put the seasoning on it. Once done put your seasoning on the bird in layers. First Tony's then Meat Church Holy Voodoo. Next get your smoker up to temp. Today I'm using an offset grill, with pecan wood. I got the grill up to 350 degrees. Some might say that's to high of temp, but trust me it's just right. Now let it go. Spray the bird with spray butter every 30 minutes to crisp up the skin. It will be done when the bird is 165 degrees in the breast and 175 degrees in the legs and thighs.
Hello, Welcome to My channel. I'm Richard, but I go by Bones. I'm a Cajun from Southeast Louisiana. I run a cooking show that I cook everything from Cajun to American to even other Countries Dishes. If you look around to other social media outlets, you'll find me. Come along on this journey. Ambassador for Saints and Sinners BBQ Rub. use code cajun2215 for 15% off. Ambassador for The Meatstick. got to my website page for their website.