If you want to smoke a turkey on the grill, I highly recommend making a Cajun Smoked Turkey. I’ve made this several times, and it always turns out really moist and flavorful.
First things first, you are going to want to pick out a good turkey, I suggest a turkey around 12 – 14lbs. Check out Tips on Buying a Turkey for more information on getting a really good bird. If you end up purchasing a frozen turkey, you have to thaw it properly, so you will want to read How to Thaw a Turkey.
1 Turkey, 12 – 14lbs thawed
¾ cup Cajun injector sauce
3 tbsp butter, melted
Kosher salt & black pepper
Rinse the thawed turkey under cold water and pat dry with a paper towel. Save all the giblets too, they can be used for other things like smoked turkey necks.
The next step is to inject the turkey with Cajun sauce. Now for this you will need an injector. You can find one of these in most stores or anywhere they sell grilling accessories. For the Cajun sauce, you can find pre-made injector sauce, but it is best to make your own: Cajun injector sauce.
Once you have your injector sauce, inject the turkey in the plumpest part of each of the breasts. Also inject both of the turkey thighs. Rub the turkey skin with the melted butter.
Next you are going to want to set up your grill for indirect cooking. Once your grill is heated place the turkey on the opposite side of the heat source with a drip pan underneath it. Place a handful of soaked woodchips on the coals. I prefer apple or cherry for my Cajun smoked turkey.
Grill the turkey for approximately 3 to 4 hours, adding more wood chips and fresh coals every hour. The turkey should be done when the internal temperature read at the thickest part of the thigh reads approximately 170 – 180F. The drumstick should also move freely in the joint.
Once finished remove the turkey and let it rest before you carve it. Make sure you check out How to Smoke a Turkey for more information on smoking it, and if you have a gas grill, you can smoke a turkey on that too. Just read Smoking on a Gas Grill.