Cajun Smoked Turkey Recipe

Directions

1. Brine your turkey: In a brine bag, cooler, or large food-safe container, add 1 gallon of water with 1/4 cup of Jackpot Carolina Gold BBQ Sauce by PS Seasoning and 5 Tbsp Citrus Cajun Rub by The Spice Guy. Mix until combined. Add your whole turkey (make sure to remove the insides and neck). Cover with additional cold water until the turkey is completely submerged. Brine in a cooler filled with ice, or your refrigerator, overnight or at least 8 hours.

2. Preheat your smoker or grill to 375 °F. If using wood chunks or pellets, we suggest using hickory or oak. Remove the turkey from the brine and pat dry with a paper towel.

3. Truss the bird: Start with 3 pieces of twine, about each 2 feet long. Pull back the legs, and tie the legs together with the twine. Wrap each wing with a single piece of twine and pull the wings towards the legs. Tie the pieces of twine to the legs, securing the wings.

4. Season the turkey: In a small mixing bowl, add 2 sticks of room temperature butter, followed by 3 Tbsp Citrus Cajun Rub by The Spice Guy. Mix together and cover the entire turkey. Make sure to get under the skin and in the cavities. Stuff the inside of the turkey with the onion, garlic cloves, and herbs. Place the bird on a wire rack on a grill safe baking dish.

5. Roast the turkey at 375 °F for 3 hours. Melt the remaining butter mixture and drizzle over the turkey periodically for the remaining 30 minutes.

6. Once the internal temperature of the breast reaches 165 °F, the turkey is ready to remove from the grill and let rest until carving.