Smoked Turkey with Cajun Butter
Using a meat injector is faster than brining, and a great way to infuse every slice of roasted turkey with deeply seasoned flavor. In this recipe, I use a beer-and-butter mixture seasoned with Chica Licka Bam Bam and a kick of Louisiana-style hot sauce, for brightness. After the liquid is injected, I season the entire bird with the same seasoning. The result is a deeply seasoned, juicy bird with a kick of Cajun heat. Fair warning: you’ll have a hard time not eating the spicy, crispy skin while you carve the bird.
Smoked Turkey with Cajun Butter
Servings
6-8
Prep Time
15-20 minutes
Cook Time
2-3 hours
It’s important that the beer be at room temp; if it’s cold it will coagulate the melted butter. When using the injector, you’ll get the best results if you inject the liquid slowly. To avoid overcooking the bird, I pull it from the heat at 155-160F. The residual heat will bring the turkey to temperature while it rests.
Ingredients
-
One 12-ounce can beer of lager, at room temperature
-
½ cup (1 stick) unsalted butter, melted
-
4 large garlic cloves, crushed and lightly chopped
-
4 tablespoons Chica Licka Bam Bam, divided
-
2 tablespoon Louisiana-style hot sauce
-
One 12-14 pound natural turkey, rinsed and patted dry with paper towels
-
Vegetable oil, for brushing
Directions
To make the injection, place beer, butter, garlic, 2 tablespoons of Chica Licka Bam Bam and hot sauce in the jar of a blender and puree until completely smooth. Using a meat injection syringe, inject the mixture into the turkey meat all over the bird, with each injection spaced about 1-inch apart.
Season turkey inside and out with the remaining Chica Licka Bam Bam. Fold wings under the body and tie the legs together, and then brush the entire turkey lightly with vegetable oil.
Prepare your grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, add a couple chunks of hardwood to the periphery of the fire. When the fire begins to produce a steady stream of smoke, place the turkey over indirect heat, vent the grill for smoking, and cook until an instant read thermometer registers 155-160°F in the thickest part of the breast, 2-3 hours depending on the size of your bird.
Remove the turkey from the grill and allow it to rest, uncovered, for 30 minutes. Carve as desired and serve.
Leave A Comment
More Recipes
Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There...
Smoked Turkey with Cajun Butter
Using a meat injector is faster than brining, and a great way to infuse every slice of roasted turkey with deeply seasoned flavor. In this ...
Herb & Buttermilk-Brined Turkey Breast
Warning: The following recipe may forever change your relationship with deli meat. Perhaps you can relate. With Thanksgiving just a few wee...
Cheesy Green Bean Casserole
The classic 1950’s green bean casserole made with canned soup will forever hold a spot in our hearts. But it’s almost as easy to make your ...
Crispy Roast Chicken with The Go-To
A perfectly bronzed and crispy roast chicken is always welcome. This classic recipe, which technically only requires two ingredients (a chi...