Turkey , Cajun , Injection , Paprika
Best for: A Thanksgiving centerpiece with warm peppery seasoning.
A strained butter injection carries seasoning beneath the surface while paprika and herbs color the skin. This is a lively Southern-style turkey with enough warmth to wake up the plate without drowning out the sides.
Grill: Covered grill, indirect heat at 350°F with a drip pan. Equipment: Small saucepan, fine-mesh strainer, meat injector, roasting rack and pan, grill and meat thermometers.
Ingredients
3–4 Hours Rest: 30 minutes. Total: 4 hours 5 minutes–5 hours 5 minutes.
Injection
- ¾ cup unsalted chicken stock
- 4 tablespoons unsalted butter
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 g kosher salt
Turkey and rub
- 1 fully thawed 12–14 lb whole turkey, not enhanced or kosher, neck and giblets removed
- 2 tablespoons neutral oil
- 18 g kosher salt
- 2 tablespoons sweet paprika
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Directions
Warm the stock, butter, hot sauce, garlic powder, onion powder and 6 g salt until melted and combined. Strain into a clean heatproof cup and cool until comfortably lukewarm while preparing the grill.
Heat the grill to 350°F with a drip pan under the indirect zone. Mix the remaining salt with paprika, thyme, oregano, black pepper and cayenne.
Pat the turkey dry and inject the mixture into several places in each breast and thigh, slowly withdrawing the needle as you press. Discard any remaining injection liquid once the injector has contacted raw poultry.
Rub the outside with oil and the spice mixture. Set the unstuffed turkey breast-side up on a rack over the drip pan and begin cooking immediately; close the grill lid.
Grill for approximately 3–4 hours, rotating as needed and loosely covering dark areas with foil. Cook until the thickest breast and innermost thigh and wing each register at least 165°F.
Rest loosely tented for 30 minutes before carving. Clean the injector thoroughly according to its instructions and refrigerate leftover turkey within 2 hours.
Grilling tip: Powdered seasonings and a fine strainer help keep the injector needle from clogging.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
