This brined smoked turkey combines Battleship Brine Garlic & Herb, sliced lemon, and Claymore Cajun Seasoning. The turkey is spatchcocked before smoking: remove the backbone, turn the bird over, and flatten the breastplate as shown in the original recipe and video.
Allow 8–24 hours for refrigerated brining before the smoker stage. Our Easy Turkey Brine guide covers that first step. Have the turkey fully thawed and follow the package directions when mixing the brine.
Use the thermometer to finish the cook
The recipe uses a 300–325°F smoker and a 20–30 minute rest after cooking. Confirm at least 165°F in the breast, thigh, and wing before removing the bird. Keep the probe clear of bone; timing is a planning estimate.
Brine the turkey with Battleship Brine Garlic & Herb and lemon, then spatchcock it and season with Claymore Cajun. This recipe walks through the preparation, smoker setup, and resting steps, with an overnight brine planned before the cook.
First, make sure your turkey is fully defrosted. Please see the instructions that should have come with your turkey to know how long to defrost. There’s nothing worse than forgetting this step!
Set your smoked to 300-325 degrees (I Used Hickory Pellets).
Place flat on the grate and stick your temperature probe in the thickest part of the breast.
Every 30-40 minutes spritz with water.
Before removing the turkey, check the breast, thigh, and wing with a food thermometer away from bone; all must reach at least 165°F. Carefully remove the bird and let it rest for 20–30 minutes.
After the resting period, carve up and serve up some delicious turkey!
Happy Thanksgiving!
Recipe Video
Recipe Note
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