Louisiana-Style Smoked Turkey
Recipe by:
jrho648
I smoked this turkey for Thanksgiving and I can tell you it didn't take long to disappear! This Cajun turkey is smoked to perfection over pecan wood. This makes one great deep fried turkey recipe too!
Ready in 3 hours 35 mins
Added to favorites by 7 cooks
Ingredients
Makes: 1 turkey
- 1 1/2 sticks butter
- 1 cup beer (your choice)
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon Tabasco
- 1 tablespoon Worcestershire sauce
- 1 whole Turkey
- 2 tablespoons Cajun seasoning
Preparation method
Prep: 15 mins | Cook: 3 hours | Extra time: 20 mins, cooling1.
Combine the butter, beer, onion powder, garlic powder, Tabasco, and Worcestershire sauce in a saucepan and heat on low. Meanwhile wash and pat dry turkey.
2.
Rub turkey with Cajun seasoning inside and outside of cavity. Inject turkey with the liquid from the saucepan. Pay special attention to the breast, but do not leave out wings and and drumsticks.
3.
Place on smoker or BBQ pit with indirect heat breast side down with wood of your choice. (I prefer pecan.) Smoke for 2 1/2 hours and flip over on its back and continue to smoke until inner breast reaches 170 and drumsticks reach 180 degrees Fahrenheit.
4.
Let rest at least 20 minutes before cutting. ENJOY!!
Alternate method
Can also be roasted, baked, or cooked in the rotisserie (which I often do.) It can also be deep fried at 350 degrees for 3 1/2 minutes per pound. Just omit seasoning the outside of the turkey.
Last updated:
Mar 20 2013
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