{"id":305129,"date":"2025-11-20T02:32:54","date_gmt":"2025-11-20T02:32:54","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/cajun-smoked-turkey-on-a-stick-burner\/"},"modified":"2025-11-20T02:32:54","modified_gmt":"2025-11-20T02:32:54","slug":"cajun-smoked-turkey-on-a-stick-burner","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=305129","title":{"rendered":"Cajun Smoked Turkey on a Stick Burner"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div xmlns:default=\"http:\/\/www.w3.org\/2000\/svg\">\n<hr\/>\n<p>I fired up my stick burner for this one \u2014 real wood, real smoke, and a Cajun kick that just works on turkey. This recipe\u2019s got a bunch of solid tips for cooking a juicy bird, no matter what flavors you like to use. If you\u2019re after that true smoked turkey look and taste, this is how you do it.<\/p>\n<p><strong>WHAT MALCOM USED IN THIS RECIPE:<\/strong><\/p>\n<p>\u00a0<\/p>\n<p><iframe loading=\"lazy\" title=\"Real Smoke, Real Flavor | The Turkey Method That Works\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/ukggwDI1t5o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><![CDATA[<br \/>]]><\/iframe><\/p>\n<p><default:svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\"><br \/>\n<default:defs><br \/>\n<default:symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\"><br \/>\n\t<default:path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\"\/><br \/>\n<\/default:symbol><br \/>\n<\/default:defs><br \/>\n<\/default:svg><br \/>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/howtobbqright.com\/2025\/11\/13\/cajun-smoked-turkey-on-a-stick-burner\/print\/12749\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-12749-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"\/><\/p>\n<div id=\"tasty-recipes-12749\" data-tr-id=\"12749\" class=\"tasty-recipes tasty-recipes-12749 tasty-recipes-display tasty-recipes-has-image\" data-tasty-recipes-customization=\"primary-color.border-color\">\n<p><default:svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: none;\"><default:defs><default:symbol id=\"tasty-recipes-icon-clock\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><default:title>clock<\/default:title> <default:desc>clock icon<\/default:desc><default:path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 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24\"><default:title>folder<\/default:title> <default:desc>folder icon<\/default:desc><default:path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><default:title>instagram<\/default:title> <default:desc>instagram icon<\/default:desc><default:path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 384 512\"><default:title>pinterest<\/default:title> <default:desc>pinterest icon<\/default:desc><default:path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 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id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><default:title>squares<\/default:title> <default:desc>squares icon<\/default:desc><default:path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><default:title>heart<\/default:title> <default:desc>heart icon<\/default:desc><default:path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><default:title>heart solid<\/default:title> <default:desc>heart solid icon<\/default:desc><default:path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/default:symbol><\/default:defs><\/default:svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Simple Cajun smoked turkey cooked over real wood and charcoal \u2014 full of smoke, spice, and tips for a juicy bird every time.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"1\">1<\/span> whole turkey, thawed<\/li>\n<li><span data-amount=\"1\">1<\/span> bottle Malcom\u2019s Bird Brine<\/li>\n<li><span data-amount=\"1\">1<\/span> bottle Malcom\u2019s King Craw Cajun Seasoning<\/li>\n<li>Meat Bag (optional)<\/li>\n<li>Water (enough to completely submerge turkey)<\/li>\n<li><span data-amount=\"1\">1<\/span> stick butter<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> chicken broth<\/li>\n<li><span data-amount=\"1\">1<\/span> stalk celery, cut into chunks<\/li>\n<li><span data-amount=\"1\">1<\/span> medium onion, quartered<\/li>\n<li><span data-amount=\"1\">1<\/span> head garlic, smashed<\/li>\n<li>Cooking spray or oil (for coating the skin)<\/li>\n<li>Chicken Rack (optional)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">Brine the Bird\n<ol>\n<li>Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom\u2019s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1\/2 bottle. For turkeys over 14lbs, use entire bottle).<\/li>\n<li id=\"instruction-step-2\">Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.<\/li>\n<li id=\"instruction-step-3\">Brining helps the meat stay juicy and pull flavor deep inside \u2014 it\u2019s one step you don\u2019t want to skip.<\/li>\n<\/ol>\n<\/li>\n<li id=\"instruction-step-4\">Prep the Turkey\n<ol>\n<li>After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.<\/li>\n<li id=\"instruction-step-5\">Stuff the cavity with celery, onion, and garlic.<\/li>\n<li id=\"instruction-step-6\">Tuck the wings and tie the legs so everything cooks evenly and the tips don\u2019t burn.<\/li>\n<\/ol>\n<\/li>\n<li id=\"instruction-step-7\">Make the Injection (optional)\n<ol>\n<li>Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom\u2019s King Craw Cajun Seasoning.<\/li>\n<li id=\"instruction-step-8\">Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. Season the Skin<\/li>\n<li id=\"instruction-step-9\">Spray or rub the outside of the turkey with cooking spray or oil \u2014 this helps crisp the skin and gives the seasoning something to stick to.<\/li>\n<li id=\"instruction-step-10\">Generously coat the bird with Malcom\u2019s King Craw Cajun Seasoning (or your fave turkey seasoning).<\/li>\n<\/ol>\n<\/li>\n<li id=\"instruction-step-11\">Smoke the Turkey\n<ol>\n<li>Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275\u00b0F. Place the turkey on the smoker breast side up.<\/li>\n<\/ol>\n<\/li>\n<li id=\"instruction-step-12\">Protect the Turkey\n<ol>\n<li>When the skin has the color you want \u2014 that deep golden-brown Cajun look \u2014 spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.<\/li>\n<li id=\"instruction-step-13\">Continue cooking until the breast hits 160\u00b0F internal and the dark meat reaches about 175\u00b0F.<\/li>\n<\/ol>\n<\/li>\n<li id=\"instruction-step-14\">Rest and Serve\n<ol>\n<li>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.<\/li>\n<\/ol>\n<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipe-video-embed\" id=\"tasty-recipe-video-embed-12749\">\n<p><iframe loading=\"lazy\" title=\"Real Smoke, Real Flavor | The Turkey Method That Works\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/ukggwDI1t5o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Don\u2019t skip the dry step. The drier the skin, the better it browns and crisps up.<\/li>\n<li>Use a meat thermometer. It\u2019s the only way to nail that perfect doneness.<\/li>\n<li>Color control: On a stick burner, smoke runs heavy \u2014 so tent the turkey once the color looks good. You want mahogany, not black.<\/li>\n<li>Flavor variations: Swap Malcom\u2019s King Craw Cajun Seasoning for your favorite turkey seasoning \u2014 classic poultry blends, garlic and herb, or a buttery savory rub all work great with this same process.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<p>Every turkey cooks a little different, but if you take your time and let the smoke do the work, you\u2019ll end up with one you\u2019re proud to carve. That\u2019s the kind of bird everyone remembers.<\/p>\n<p><strong>Malcom Reed<\/strong><br \/>Connect on <a href=\"https:\/\/www.facebook.com\/HowToBBQRight\/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a><br \/>Follow me on <a href=\"https:\/\/www.tiktok.com\/@howtobbqright?lang=en\">TikTok<\/a><br \/>Subscribe to my <a href=\"https:\/\/www.youtube.com\/howtobbqright\" target=\"_blank\" rel=\"noopener noreferrer\">YouTube Channel<\/a><br \/>Follow me on <a href=\"https:\/\/www.instagram.com\/howtobbqright\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram<\/a><\/p>\n<p><a href=\"https:\/\/h2qshop.com\/\" rel=\"attachment wp-att-3785\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3785 lazyload\" alt=\"Buy Killer Hogs Products Here\" width=\"750\" height=\"281\" src=\"https:\/\/howtobbqright.com\/wp-content\/uploads\/2018\/04\/h2qbanner2018.jpg\"\/><\/a><\/p>\n<div class=\"single-post__bottom mt-5 pt-1\">\n<h3>Have a Question About This Recipe?<\/h3>\n<p>Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!<\/p>\n<h3 class=\"mt-5 pt-1\">\n\t\t\t\t\t\t\tshare this recipe\t\t\t\t\t\t<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><script async src=\"\/\/www.tiktok.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I fired up my stick burner for this one \u2014 real wood, real smoke, and a Cajun kick that just works on turkey. This recipe\u2019s got a bunch of solid tips for cooking a juicy bird, no matter what flavors you like to use. If you\u2019re after that true smoked turkey look and taste, this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":305130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97619,136183,136184,136185,136186,136187,136182,97816,97627,136188,97630,136189,136190,97631,97621,136191,136192,136193,136194,136195,136196],"tags":[23338,26110,13221,1997,13222],"dealstore":[],"offerexpiration":[],"class_list":["post-305129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-recipes","category-bbq-turkey-recipe","category-beginner-smoked-turkey","category-bird-brine","category-cajun-smoked-turkey","category-charcoal-smoked-turkey","category-chicken-poultry","category-holiday-recipes","category-how-to-bbq-right","category-how-to-smoke-a-turkey","category-howtobbqright","category-juicy-smoked-turkey","category-king-craw-cajun-seasoning","category-malcom-reed","category-offset-stick-burner-recipes","category-real-smoked-turkey","category-smoked-turkey","category-smoked-turkey-tips","category-stick-burner-turkey","category-turkey-smoking-guide","category-wood-fired-turkey","tag-burner","tag-cajun","tag-smoked","tag-stick","tag-turkey"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cajun Smoked Turkey on a Stick Burner - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=305129\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cajun Smoked Turkey on a Stick Burner - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I fired up my stick burner for this one \u2014 real wood, real smoke, and a Cajun kick that just works on turkey. This recipe\u2019s got a bunch of solid tips for cooking a juicy bird, no matter what flavors you like to use. 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