Smoked Cajun Turkey

Name: Truthahn Cajun geräuchert
Total time: 6 h
Ingredients: 20 g Geräuchertes Paprikapulver; 18 g Meersalz; 8 g Knoblauchpulver; 6 g Zwiebelpulver; 4 g Cayennepfeffer; 4 g Getrockneter Oregano; 4 g Schwarzer Pfeffer (gemahlen); 3 g Getrockneter Thymian

SmokingPoultryHot SmokingMedium6-8 hrs74-77 °C120-135 °CHickory + Pecan

A boldly spiced turkey Louisiana-style with an intense Cajun spice crust that develops a crispy bark during smoking. The combination of paprika, cayenne, and aromatic herbs gives the meat a deep, savory note. A true classic of Southern American barbecue.

Ingredients(for 1 kg)

Smoked paprika powder20 g

Sea salt18 g

Garlic powder8 g

Onion powder6 g

Cayenne pepper4 g

Dried oregano4 g

Black pepper (ground)4 g

Dried thyme3 g

Instructions

Brining

24 hours

Submerge turkey completely in a buttermilk-salt brine (35 g salt per liter of buttermilk) and refrigerate. The buttermilk tenderizes the meat and enhances spice absorption.

Seasoning

20 minutes

Remove turkey from brine and pat thoroughly dry. Mix all rub ingredients and generously apply all over the turkey, including under the skin. Let rest at room temperature for 1 hour.

Smoking

6-8 hours

Preheat smoker with hickory and pecan wood to 120-135 °C. Place turkey breast-side up and smoke at constant temperature until a core temperature of 74-77 °C is reached in the thickest part of the breast.

Resting

20-30 minutes

Remove turkey from smoker, loosely tent with aluminum foil, and rest for 20-30 minutes. Then carve and serve immediately.

Pro Tip

Also massage rub and softened butter under the skin of the breasts and thighs. This seasons the meat from within and keeps it moist.

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