Heath Riles Smoked Cajun Turkey

• Fresh Turkey (15–16 pounds). Choose a bird in this size range for even cooking and perfect moisture balance. Fresh is best, but if frozen, make sure it’s completely thawed before brining.
• Heath Riles Cajun Creole Turkey Brine (Coming Soon). This brine combines bold Creole spices, herbs, and just the right amount of salt to lock in moisture and layer in deep Louisiana-style flavor from the inside out.
• Water (1 gallon). The base for your brine. Cold water helps dissolve the seasoning mix evenly and keeps the bird chilled while it soaks.
• Heath Riles Cajun Creole Garlic Butter Rub. Once brined, this rub adds buttery richness, Cajun spice, and a perfect golden crust that crisps beautifully in the smoker.
• Avocado Oil Spray. Helps the rub stick and promotes even browning during the cook.
• Royal Oak Hickory Blend Charcoal Pellets. A balanced mix of hickory smoke and natural charcoal flavor — ideal for poultry and Cajun-style cooks.

1. Mix the Brine: Start by pouring half a gallon of water into a large mixing bowl. Add one full bag of Heath Riles Cajun Creole Turkey Brine and whisk until fully dissolved using your whisk. Slowly add the remaining half gallon of water while stirring until the mixture is smooth and uniform.

You’ll see flecks of spice and herbs floating in the liquid — that’s where the flavor lives.

2. Bag and Brine: Place your turkey into a large brining nag set inside a cooler or a deep roasting pan. Pour the brine mixture over the turkey until it’s completely submerged.

Seal the bag, surround it with ice or YETI Ice packs, and let the turkey brine for 24 hours.

That overnight soak infuses flavor deep into the meat, ensuring every bite is juicy and seasoned through and through.

3. Rinse and Dry: After 24 hours, remove the turkey from the brine and discard the liquid. Rinse the bird lightly under cool water to remove any excess salt and pat it completely dry with paper towels.

Dry skin equals crispy skin — and that’s exactly what we’re after.

4. Season Generously: Spray the turkey lightly with avocado oil spray, then coat it evenly with Heath Riles Cajun Creole Garlic Butter Rub.

Make sure to hit every inch — inside the cavity, under the wings, and around the legs. The rub creates that buttery, Cajun crust that seals in moisture while building rich color.

Let the turkey rest for about 15 minutes so the rub can “sweat in” and form a tacky surface before it goes on the smoker.

5. Smoke the Turkey: With your grill running steady at 325°F, remove the top rack if necessary and place the turkey directly on the grill grates, breast-side up.

Tuck the wing tips under the bird to prevent over-browning and give the surface one more light mist of avocado oil spray.

Smoke the turkey for about 14–15 minutes per pound, which comes out to roughly 3 to 3½ hours for a 16-pound bird.

Heath’s Tip: Cooking directly on the grates instead of in a pan cuts your cook time by nearly an hour and gives the skin better texture and color.

At the two-hour mark, give the turkey a quick spritz of oil or butter to keep the skin supple. Then close the lid and let the Flagship do the heavy lifting.

6. Check for Doneness and Rest: When the turkey’s breast reaches 162°F and the thighs read around 170°F, remove it from the smoker.

Transfer the bird to a tray and tent loosely with heavy-duty aluminum foil. Let it rest for at least an hour, or up to 90 minutes if you have time.

This rest period allows the juices to redistribute evenly — ensuring your slices stay moist and flavorful.