2 tablespoons Brown Sugar
16 OZ Cajun Butter
2 teaspoons Cayenne Pepper
1 tablespoon Ground Rosemary
15 lbs Turkey - Brined
This Smoked Turkey is seasoned “Cajun style” and spatchcocked for even cooking. Reinvigorate the classic Thanksgiving Turkey with new life and flavor using your Country Smoker.
Be sure to buy a pre-brined turkey or brine it yourself with kosher salt and water the night before.
Injected with spicy Cajun butter and seasoned liberally with cayenne pepper, brown sugar, and rosemary. This bird will cook evenly thanks to spatchcocking it before placing on the grill.
Cut out the spine with the turkey laying breast down. Once the spine is removed, flip the bird over and turn the thighs and legs out. Press down on the breastbone until the turkey lies flat.
At 300°F, it should take about 10 to 12 minutes per pound for the Turkey to reach 165°F. Be sure to check the breast and thigh meat internal temperature.
Remember to thaw your Turkey a few days in advance. It can take 24 hours for every 4 – 5 pounds of Turkey to completely defrost.
For the perfect pairing try a dry, unoaked chardonnay or a light-medium bodied IPA.