Heath Riles BBQ presents a method for preparing a Cajun smoked turkey. This recipe involves brining the turkey with Heath Riles BBQ Cajun Turkey Injection & Brine, seasoning it with Cajun Creole Garlic Butter Rub, and smoking it on a pellet grill set to 300°F. The process uses a roughly 21-pound turkey that is brined for 24 hours, then patted dry, with the wings tucked and the bird seasoned evenly before being smoked. Royal Oak Hickory Blend Charcoal Pellets are recommended for the smoke. After about 1½ hours on the smoker, high-heat cooking oil is sprayed on the bird to promote browning and crispy skin. The turkey is smoked for about 5 hours or until the breast and thigh meat reach 165°F. Once cooked, it is rested for approximately 35 minutes before carving and serving. These instructions and tips are based on Heath Riles BBQ’s demonstration in his instructional video.
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