Smoking Cajun Turkey - First time help

Discussion in 'Poultry' started by tean94, Nov 16, 2014.

  1. tean94

    tean94 Newbie

    I'll be smoking a 15 lb Turkey on my REC TEC. I'm doing it Cajun style. Would you brine or inject or both? I've got a recipe for Cajun injection, but not sure what to do if brining.

    On a side note, I've noticed most store bought turkeys say they are brined already. Would you still brine or would it make meat too mushy?

    Also, I'm planning on smoking at 325.

    Any feedback is appreciated.
  2. bear55

    bear55 Master of the Pit

    When I inject I don't brine and if I brine I don't inject.  Brining is a great way to increase the moisture content of the bird as well as add flavor.  I have injected birds with Cajun spice injection and love it.  I usually do two turkeys for thanksgiving and I usually fry both of them, however, this year I will be frying one and smoking the other.  I will be brining the one for the smoker and injecting the one for the fryer.  I usually smoke mine at 285, and try to use a 12 pounder.  Hope this helps.
    Last edited: Nov 17, 2014
  3. tean94

    tean94 Newbie

    Yes, that does help. Though what if the bird says it's already been brined?  Many store bought ones say this. Should I brine again?

  4. jcoughlin

    jcoughlin Newbie

    Honestly if you havent purchased the Bird yet, I would avoid a pre-brined turkey. Its kinda like salted butter, you just never know how salt was used and what else was in the brine.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Tean94 , hello. No ,brining and injection is not needed on a store bought Bird. Contrary to belief , a store bought Bird is just fine , Salt content is controlled. . They are a lot cheaper too! Fresh Birds are very expensive...

    I don't brine or inject these (but you can ) ,I only put a Rub with Butter ,under the skin and Smoke @ 300*F+ . The hotter the better skin , so up to 325*F is good . You can't get 300*F, then @ (no lower than) 250*F ,your Turkey will be good (the skin just won't be crisp).

    Cook the bird to a temp. of ( inside the deepest part of the Breast without touching bone) 165*F. It will take about 30min./lb.( a guideline ONLY) , but track your temp. ,do not go by time or the Turkey will be dry if overcooked.

    If you have more questions , post here and I will see it and give you and answer.

    Be safe and follow proven methods shown here.

    Have fun and . . .
    Last edited: Nov 19, 2014

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