Cajun Smoked Spatchcock Turkey

Cook Time

180 mins

Cooking Method






Prep Time

30 mins




2 tablespoons Brown Sugar

16 OZ Cajun Butter

2 teaspoons Cayenne Pepper

1 tablespoon Ground Rosemary

15 lbs Turkey - Brined

Recipe Highlights

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.

How to Spatchcock a Turkey

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.

Spatchcock Turkey Smoking Time (Per Pound)

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.

How Long to Defrost a Turkey

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.

Cooking Instructions

  1. Open the lid of your Country Smoker and turn to “smoke”
  2. Once the fire pot has caught, preheat your Country Smokers Grill to 300°F.
  3. Inject the Turkey with Cajun butter and season with cayenne pepper, brown sugar, and rosemary .
  4. Place on the grill and cook until thighs and breasts reach 165°.
  5. Let rest for 30 minutes and serve.

Country Smoker's Tip

For the perfect pairing try a dry, unoaked chardonnay or a light-medium bodied IPA.


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