Texas-Style Whole Smoked Turkey with Cajun Injection
Prepare to impress your guests this Thanksgiving with a succulent and flavorful Texas-style whole smoked turkey. This recipe combines the rich, smoky flavor from your smoker, the savory spices from a Cajun injection, and a perfectly balanced brine that ensures moist and tender meat. Smoking a turkey might seem daunting, but with a little patience and the right techniques, you can achieve mouthwatering results that will have everyone coming back for seconds. Ideal for those who love bold flavors and a truly festive experience, this turkey will take center stage at your holiday feast.
15
Servings
227
Calories
22
Ingredients
Ingredients
water
1 (gallon)
vinegar
1/4 (cup)
pickling spices
1 (tablespoon)
allspice
1 (teaspoon)
black pepper
1 (teaspoon)
garlic powder
1 (teaspoon)
onion powder
1 (teaspoon)
celery salt
1 (teaspoon)
kosher salt
1 1/2 (cups)
brown sugar
1/4 (cup)
maple extract
1 (tablespoon)
liquid smoke
1 (teaspoon)
cajun injection marinade
10 (ounces)
olive oil
1/4 (cup)
cajun seasoning
1/4 (cup)
apple cider vinegar
1/2 (cup)
water
1/2 (cup)
celery salt
1 (teaspoon)
salt
1/2 (teaspoon)
black pepper
1/2 (teaspoon)
butter
1/2 (cup)
turkey
18 (lbs)
Instructions
1
In a large pot, combine the water, vinegar, pickling spices, allspice, black pepper, garlic powder, onion powder, celery salt, kosher salt, brown sugar, maple extract, and liquid smoke. Bring to a boil and then allow to cool completely.
2
Rinse the turkey thoroughly under cold water and pat dry with paper towels. Fully submerge the turkey in the cooled brine and refrigerate overnight.
3
The next day, remove the turkey from the brine, rinse it again, and pat dry. This step will help ensure the skin crisps up nicely during smoking.
4
Using a syringe, inject the Cajun marinade evenly throughout the turkey, focusing on the breast and thigh areas for maximum flavor infusion.
5
Lightly coat the exterior of the turkey with olive oil, followed by a generous sprinkling of Cajun seasoning. Make sure to cover all surfaces for an even flavor profile.
6
Cover the seasoned turkey with plastic wrap and refrigerate for another 12-24 hours to let the flavors meld.
7
Before smoking, take the turkey out of the refrigerator and let it sit at room temperature for about 30 minutes while you prepare the smoker. Preheat your smoker according to the manufacturer's instructions to a temperature of 240 degrees Fahrenheit, using pecan or hickory wood chips for a robust, smoky flavor.
8
Once the smoker is ready, place the turkey inside breast side up. Smoke for 6-8 hours, maintaining a consistent temperature between 220-240 degrees Fahrenheit. The turkey is ready when it reaches an internal temperature of 180 degrees Fahrenheit.
9
Every 40-50 minutes, mop the turkey with the prepared mop mixture (combining cider vinegar, water, celery salt, salt, pepper, and butter) and rotate it for even cooking. Add additional wood chips as necessary to maintain smoke and heat.
10
After the turkey is fully cooked, carefully remove it from the smoker and wrap it tightly in foil. Allow it to rest for at least 30 minutes before carving to let the juices redistribute.
Nutrition Information
12
Fat
4
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Texas-Style Whole Smoked Turkey?
It is a whole turkey prepared using a flavorful brine, a Cajun-style injection, and a slow-smoking process over pecan or hickory wood for a robust, smoky finish.
What size turkey does this recipe call for?
The recipe specifies using an 18 lb turkey.
How many people does this smoked turkey serve?
This recipe provides approximately 15 servings.
What are the primary flavor components of the brine?
The brine includes water, vinegar, pickling spices, allspice, garlic and onion powders, celery salt, brown sugar, maple extract, and liquid smoke.
How long should the turkey be brined?
The turkey should be fully submerged in the cooled brine and refrigerated overnight.
Should I rinse the turkey after brining?
Yes, you should rinse the turkey thoroughly under cold water and pat it dry both before and after the brining process.
Where should the Cajun injection be applied?
Focus the injection evenly throughout the turkey, particularly in the breast and thigh areas for maximum flavor.
What seasoning is used for the turkey's exterior?
The exterior is coated with olive oil and a generous sprinkling of Cajun seasoning.
How long should the turkey sit with the seasoning before smoking?
After applying the Cajun seasoning, cover the turkey and refrigerate it for another 12-24 hours to let flavors meld.
What is the recommended smoker temperature?
Preheat the smoker to 240 degrees Fahrenheit and maintain a range between 220-240 degrees Fahrenheit during cooking.
Which wood chips are best for this recipe?
Pecan or hickory wood chips are recommended for a robust and smoky flavor.
How long does it take to smoke an 18 lb turkey?
The smoking process typically takes between 6 to 8 hours.
What is the target internal temperature for the turkey?
The turkey is ready when it reaches an internal temperature of 180 degrees Fahrenheit.
How should the turkey be positioned in the smoker?
Place the turkey inside the smoker breast side up.
What is a 'mop' and how often should I use it?
A mop is a liquid mixture used to baste the meat. For this recipe, mop the turkey every 40-50 minutes.
What ingredients are in the mop mixture?
The mop consists of apple cider vinegar, water, celery salt, salt, pepper, and butter.
Why is it important to rotate the turkey?
Rotating the turkey every 40-50 minutes when mopping ensures even cooking across the bird.
Should the turkey rest after cooking?
Yes, allow the turkey to rest for at least 30 minutes before carving to let the juices redistribute.
How should I store the turkey while it rests?
Carefully remove it from the smoker and wrap it tightly in foil during the resting period.
What is the calorie count per serving?
There are approximately 227 calories per serving.
How much protein is in one serving?
Each serving contains about 20 grams of protein.
What is the fat content per serving?
Each serving contains approximately 12 grams of fat.
Are there carbohydrates in this turkey recipe?
Yes, there are about 4 grams of carbohydrates per serving.
What role does maple extract play?
Maple extract is added to the brine to provide a subtle, sweet undertone that complements the smoke.
Is liquid smoke necessary if I am using a smoker?
The recipe uses liquid smoke in the brine to penetrate the meat deeply with smoky notes before it even hits the smoker.
What type of salt is best for the brine?
Kosher salt is specified for the brine due to its clean flavor and ability to dissolve well.
Can I use a different wood instead of pecan?
While pecan and hickory are recommended for the Texas-style profile, you can use other hardwoods like oak or apple for different flavor notes.
Does this recipe require a meat thermometer?
Yes, a thermometer is essential to ensure the internal temperature reaches exactly 180 degrees Fahrenheit for safety and doneness.
What makes this 'Texas-style'?
The 'Texas-style' designation comes from the low-and-slow smoking technique, the use of robust woods like hickory, and the application of a vinegar-based mop.
How do I ensure the skin is crispy?
Rinsing the brine off and patting the skin completely dry before applying oil and seasoning helps achieve a crispier skin.