Step

• Watch Video

  Smoked Cajun Turkey

  

• 1

  Combine all of the ingredients for the rub in a bowl and stir until well mixed. Using a spice grinder or a coffee grinder dedicated to spices, grind until you have a fine powder. Set a fine mesh strainer over a small bowl and pass half of the spice mixture through it. Reserve separately.

• 2

  Spatchcock the turkey: Remove the giblets and neck from the turkey, if necessary. Position the turkey breast side down. Using a knife, score deeply along both sides of the backbone to help show you where you need to cut. Using sharp poultry shears, cut along the score lines to remove the backbone. (Save the backbone for making broth, if you like.) Trim off the excess fat and skin at the bottom of the thighs. Position the shears at the top of the breastbone and snip to crack it (or cut it with a knife); this will help make the bird easier to flatten. Using both hands, press down on the turkey to flatten it. Tuck the wing tips under.

• 3

  With the turkey breast side down, season the underside of the turkey well with some of the reserved unstrained spice mix. Flip the turkey over.

• 4

  Whisk the strained spice rub into the melted butter.

• 5

  Fill a large meat injection needle with some of the seasoned melted butter. Starting with a wing and working your way across the turkey (including the legs), inject the turkey all over with little squirts to create tiny pockets of flavor everywhere. Spread any remaining butter mixture over the turkey. Sprinkle with more of the spice rub. Let the turkey sit at room temperature while the grill heats.

• 6

  Preheat the Traeger with the lid closed to 225°F; use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 7

  Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the middle of the thickest part of the turkey breast avoiding bone. Place the turkey on the grill grate breast side up and smoke for 2 hours.

  225 ˚F / 107 ˚C

  02:00

  Super Smoke

• 8

  Increase the grill temperature to 350°F.

  350 ˚F / 177 ˚C

• 9

  Grill the turkey until the internal temperature reaches 165°F; this will take about 1½ hours, but the time can vary depending on the size of your bird, your grill, and the weather.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 10

  Transfer the turkey to a cutting board and let it rest for 15 minutes. Carve and serve. Enjoy!