Simple Cajun smoked turkey cooked over real wood and charcoal — full of smoke, spice, and tips for a juicy bird every time.

• 1 whole turkey, thawed
• 1 bottle Malcom’s Bird Brine
• 1 bottle Malcom’s King Craw Cajun Seasoning
• Meat Bag (optional)
• Water (enough to completely submerge turkey)
• 1 stick butter
• 1 cup chicken broth
• 1 stalk celery, cut into chunks
• 1 medium onion, quartered
• 1 head garlic, smashed
• Cooking spray or oil (for coating the skin)
• Chicken Rack (optional)

Instructions

1. Brine the Bird
   1. Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom’s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1/2 bottle. For turkeys over 14lbs, use entire bottle).
   2. Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.
   3. Brining helps the meat stay juicy and pull flavor deep inside — it’s one step you don’t want to skip.
2. Prep the Turkey
   1. After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.
   2. Stuff the cavity with celery, onion, and garlic.
   3. Tuck the wings and tie the legs so everything cooks evenly and the tips don’t burn.
3. Make the Injection (optional)
   1. Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom’s King Craw Cajun Seasoning.
   2. Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. Season the Skin
   3. Spray or rub the outside of the turkey with cooking spray or oil — this helps crisp the skin and gives the seasoning something to stick to.
   4. Generously coat the bird with Malcom’s King Craw Cajun Seasoning (or your fave turkey seasoning).
4. Smoke the Turkey
   1. Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275°F. Place the turkey on the smoker breast side up.
5. Protect the Turkey
   1. When the skin has the color you want — that deep golden-brown Cajun look — spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.
   2. Continue cooking until the breast hits 160°F internal and the dark meat reaches about 175°F.
6. Rest and Serve
   1. Remove the turkey from the pit and let it rest for at least 20-30 minutes before carving. This lets the juices redistribute and keeps the meat tender.

• Don’t skip the dry step. The drier the skin, the better it browns and crisps up.
• Use a meat thermometer. It’s the only way to nail that perfect doneness.
• Color control: On a stick burner, smoke runs heavy — so tent the turkey once the color looks good. You want mahogany, not black.
• Flavor variations: Swap Malcom’s King Craw Cajun Seasoning for your favorite turkey seasoning — classic poultry blends, garlic and herb, or a buttery savory rub all work great with this same process.

Smoked Fried Turkey – whole turkey brined and smoked with pecan wood,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey skin.  

• 1 Whole Turkey 12lbs
• 1 bottle Malcom’s Bird Brine
• 2 gallons Water
• 1 can Vegetable Cooking Spray (or your favorite oil)
• 2 Tablespoons Killer Hogs AP Seasoning 
• 2 Tablespoons Malcom’s King Craw Seasoning

Instructions

1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel)
4. Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
8. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature while frying.
10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.