Louisiana-Style Smoked Turkey

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a deliciously smoky and flavorful turkey recipe, then this Louisiana-style smoked turkey is the perfect choice. This recipe combines the rich and bold flavors of Louisiana cuisine with the tender and juicy meat of a smoked turkey. With a blend of spices and a slow smoking process, this dish is sure to be a hit at your next gathering or holiday feast. Whether you're a fan of Cajun flavors or simply love a good smoked turkey, this recipe is a must-try.

Keywords: Louisiana style, smoked turkey, flavorful, Cajun flavors, holiday feast.

Louisiana style smoked turkey recipe details

Louisiana style smoked turkey recipe, recipe Rating: 4.7
Number of votes:115

I smoked this turkey for Thanksgiving and I can tell you it didn’t take long to disappear! This Cajun turkey is smoked to perfection over pecan wood. This makes one great deep fried turkey recipe too!
Ready in: 3 hours 35 mins

Ingredients

Makes: 1 turkey

• 1 1/2 sticks butter
• 1 cup beer (your choice)
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon Tabasco
• 1 tablespoon Worcestershire sauce
• 1 whole Turkey
• 2 tablespoons Cajun seasoning

Preparation method

Prep: 15 mins | Cook: 3 hours | Extra time: 20 mins, cooling

1. Combine the butter, beer, onion powder, garlic powder, Tabasco, and Worcestershire sauce in a saucepan and heat on low. Meanwhile wash and pat dry turkey.
2. Rub turkey with Cajun seasoning inside and outside of cavity. Inject turkey with the liquid from the saucepan. Pay special attention to the breast, but do not leave out wings and and drumsticks.
3. Place on smoker or BBQ pit with indirect heat breast side down with wood of your choice. (I prefer pecan.) Smoke for 2 1/2 hours and flip over on its back and continue to smoke until inner breast reaches 170 and drumsticks reach 180 degrees Fahrenheit.
4. Let rest at least 20 minutes before cutting. ENJOY!!Alternate method

Can also be roasted, baked, or cooked in the rotisserie (which I often do.) It can also be deep fried at 350 degrees for 3 1/2 minutes per pound. Just omit seasoning the outside of the turkey.