Mesquite Grilled Cajun Turkey
Infuse bold Southern flavors into your holiday feast with this Mesquite Grilled Cajun Turkey! This recipe combines the smoky essence of mesquite wood chips with a robust Cajun spice rub made from paprika, garlic powder, cayenne, and more. The turkey is stuffed with fresh thyme and lemon for added aroma and moisture, then basted with melted butter to create a perfectly crispy and golden skin. Cooked low and slow over indirect heat on the grill, the mesquite smoke permeates every bite, delivering tender, juicy meat with an irresistible smoky heat. Perfect for Thanksgiving or any special gathering, this 12-pound bird is a show-stopper that serves up to 8 hungry guests. Pair it with your favorite classic sides for a meal your family won’t forget!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pounds Whole turkey
- 4 tablespoons Cajun seasoning
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 tablespoon Kosher salt
- 2 teaspoons Black pepper
- 1 teaspoon Cayenne pepper
- 3 tablespoons Olive oil
- 6 sprigs Fresh thyme
- 1 whole Lemon
- 4 tablespoons Unsalted butter
- 4 cups Mesquite wood chips
- 6 cups Water
Instructions
Thaw the turkey completely if frozen and pat it dry with paper towels. Remove giblets and neck from the cavity.
In a small bowl, mix Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub olive oil all over the turkey, including under the skin and inside the cavity. Generously season the turkey with the spice mixture, making sure to coat evenly.
Stuff the cavity with fresh thyme and a whole lemon cut into quarters. Tie the legs together with kitchen twine, and tuck the wings under the body.
Melt the unsalted butter and brush it over the turkey for an added layer of moisture and flavor.
Soak mesquite wood chips in water for at least 30 minutes, then drain them before use.
Set up your grill for indirect cooking at approximately 325°F (162°C). Place a drip pan underneath the grill grates to catch any drippings.
Add the soaked mesquite wood chips to the charcoal or a smoker box directly on the gas grill burners for that signature smoky flavor.
Place the turkey breast-side up on the grill grate over indirect heat. Close the lid and cook, checking occasionally to maintain consistent temperature and replenish wood chips as needed.
Cook until the internal temperature of the turkey reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, about 3.5–4 hours for a 12-pound turkey.
Once cooked, carefully remove the turkey from the grill and let it rest, tented with aluminum foil, for 20–30 minutes before carving. This allows the juices to redistribute.
Carve the turkey and serve with your favorite sides for a flavorful meal.
Nutrition Facts
Calories |
8289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.0 g | 362% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 13042 mg | 567% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 2.4 g | ||
| Protein | 1310.5 g | 2621% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 63.9 mg | 355% | |
| Potassium | 13425 mg | 286% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
