Thanksgiving is wonderful for spending time with family and friends, watching football, and taking time to be thankful for all that we have. But that doesn’t mean we need to be thankful for that same dried-out, oven baked turkey that grandma makes every year. Spice it up and smoke it out on your grill with the Thanksgiving on the Grill Series and Smoked Cajun Turkey. Featuring Black Magic spice rub from the spice experts at Spiceologist, this turkey simply requires butter, smoke, and time to bring the thankfulness from your grill to your table.
This preparation prefers using smoke and charcoal, which makes American Muscle Grill from Summerset the ideal beast to cook this bird. Simply work unsalted butter under the skin and around the turkey, fill the cavity with quartered fruit and onion, and generously dust the entire bird with Black Magic spice rub. Smoke the turkey maintaining 350 degrees cooking temperature, and baste the bird with remaining butter during the last third of the cooking time. The bird finishes dark, crispy, and flavorful with a kick to combat the sleep-inducing tryptophan and multitude of carbohydrates from the potato, stuffing, and desserts. So bring smiles to your loved ones (except maybe grandma), a kick to your taste buds, and stay thankful with the Thanksgiving on the Grill Series from Summerset.
Smoked Cajun Turkey Ingredients
- 1 turkey (approximately 14lbs.), neck and giblet packet removed
- 1 jar Spiceologist Black Magic spice rub
- 2 sticks unsalted butter, room temperature, 1 stick melted
- 1 orange, quartered
- 1 apple, quartered
- 1 red onion, quartered
- 1 bag mesquite wood chips, soaked for 30 minutes in water
Smoked Cajun Turkey Directions
- Prepare your smoker/grill with charcoal (we used Kingsford Mesquite briquets).
- While the charcoal is getting hot, prepare the turkey. Loosen skin over breast meat and divide one stick of butter in half and place under the skin, spreading it around as much as possible. Fill the cavity with the quartered fruits and onion. Sprinkle Black Magic over the entire exterior of the bird, including the underside.
- When the charcoal is ready, add some of the soaked wood chips around the perimeter of the charcoal. Place the turkey on the grate above the coals and close the lid. Check back often to make sure your coals are still maintaining 350 degrees, and add more coals and wood chips as needed. Baste the bird with the remaining stick of butter about 2/3 of the way through the smoking process. Insert an instant-read thermometer into the breast and cook until an internal temperature of 160 degrees. Remove and tent with foil for 10-20 minutes before slicing.
Taken from Grillocracy.com