Cajun Injector Electric Smoker Owner's Manual - Smoked Turkey

Smoked Turkey

Prep. Time:  20 minutes

Cook Time:  30 – 40 Minutes Per lb. at 225˚F; 

                       longer if lower temperature is utilized.

Selection: We find whether frying or smoking your turkey, smaller birds work best 

as this avoids under cooking deep inside and overcooking the outside.  We recom-

mend a 12-14 lb. turkey.

Ingredients:

1 

(12 lb. – 14 lb. ) Turkey, thawed (We don’t recommend larger) 

1.5 oz.        

Per lb. Cajun Injector® Brining Solution or Cajun Injector® Creole  

Butter Recipe Marinade

1/4 cup      

Vegetable oil

Cajun Injector® Quick Shake® Cajun Shake® seasoning (to taste)

1 cup         

Apple Juice 

1/4 cup      

Oak or Pecan Smoker Pellets 

Method:

Allow turkey to thaw in refrigerator according to manufacturer’s directions. Once 

thawed, remove from packaging, remove the neck, giblets, etc. from the cavity and 

rinse the turkey with water and pat dry.  Inject the turkey with 1.5 ounces of Cajun 

Injector Creole Butter Recipe Marinade or Brining Solution per pound of bird. Tie 

turkey legs together and brush with vegetable oil. Sprinkle liberally with Cajun 

Injector Quick Shake Cajun Shake seasoning. Set the Cajun Injector smoker tem-

perature to 225˚F and allow for 35-40 minutes per pound of smoking time or until a 

minimum internal cooking temperature of 175˚F registers on a thermometer in the 

turkey’s thigh (don’t let thermometer touch the bone.). Note that dark meat takes 

longer to cook than White Meat.  Pour the apple juice into the pan and place the 

turkey in the smoker. Place 1/4 cup Oak or Pecan Wood Pellets into the wood pel-

let chute, and ensure that no pellets remain in chute after loading. Once the pellets 

start to smoke, commence timing the smoking process. After the first hour, check 

the wings and leg segments. If any parts are browning too quickly, cover them with 

aluminum foil. 

Smoked turkey has a different color than baked turkey (it often looks pinker.) This 

is normal, and is caused by the turkey meat’s  reaction to the smoke.  As long as 

the turkey registers an internal temperature of 165˚F in the breast and 175˚F in the 

thigh your turkey is done and completely safe to eat.