Bold flavor. Crisp skin. Juicy meat — all the way through.
This Cajun Butter Turkey brings that deep, smoky flavor of Louisiana-style cooking straight to the backyard pit. It’s herb-forward and full of character — more Creole flavor than Cajun heat — with thyme, oregano, paprika, and a touch of brown sugar to balance it all out. The citrus zest and butter glaze pull everything together, giving every slice that signature shine and aroma.
Cajun Smoked Turkey
Ingredients
Dry Brine Ingredients
- 4 tbsp kosher salt
- 1 ½ tbsp smoked paprika
- 2 tsp coarse black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 ½ tsp cayenne pepper adjust for heat
- 1 ½ tsp dried thyme
- 1 ½ tsp dried oregano
- ½ tsp white pepper optional
- Zest of 1 lemon and orange zest
- 1 tbsp light brown sugar
Cajun Butter Glaze
- ½ cup melted butter
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp lemon & orange juice
- 1 garlic clove minced
Instructions
- Spatchcock the turkey: Remove backbone and flatten the bird by pressing down on the breastbone. Pat completely dry with paper towels.
- Mix the dry brine: Combine all dry ingredients in a small bowl and reserve 1 tbsp for later. Zest lemon and orange, stir in spice rub.
- Season: Gently loosen the skin over the breast and thighs. Rub the mixture evenly over the entire bird, including under the skin and the back.
- Dry brine: Place the turkey on a wire rack over a tray and refrigerate uncovered for 24–36 hours. This allows the salt and spices to draw out and reabsorb moisture, seasoning the meat deeply and helping the skin dry out for crispness.
- Prepare your pit or smoker to cook at 300-325 degrees. Cook turkey to 150 degrees.
- Melt butter, add Cajun seasoning, paprika, lemon & orange juice, and garlic. Brush on turkey when the breast reaches 150 degrees. Remove turkey when breast is at 160 degrees and thigh is at 175 degrees.
- Rest for 30 minutes then apply another brush of glaze.
- Carve and enjoy!
