This Thanksgiving Cajun turkey recipe starts the day before dinner. A salt-and-sugar brine and Willie Pete Chicken Seasoning prepare the bird for an indirect cook, while Claymore Cajun Seasoning goes on before it hits the Big Green Egg.
The recipe calls for 16–24 hours in the refrigerator. Cool the brine before adding the turkey, and keep the turkey and brine refrigerated throughout. Leave enough room in your cooking schedule for the brine and the separate grill time.
Set up for indirect cooking
Use the V-rack and drip pan described below, with the vegetables and chicken broth in the pan. The grill setting is 350°F; the bird's size affects how long it takes. Check doneness with a thermometer before removing it from the grill.
Prefer a packaged brine? See our separate Easy Turkey Brine guide and follow that product's directions.
This Thanksgiving Cajun turkey starts with a salt-and-sugar brine and Willie Pete Chicken Seasoning. After an overnight brine, Claymore Cajun goes on the outside before the turkey cooks over indirect heat on the Big Green Egg.
Brine - One cup of kosher salt and 1/2 cup of sugar for every gallon of water. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into a large brining bag or pot. Season the turkey with Willie Pete seasoning and place the uncooked turkey in brine solution, then refrigerate at 40°F or colder for 16 to 24 hours.
Set the Big Green Egg up for indirect cooking at 350°F. Season the Turkey generously with Claymore Cajun seasoning. Place Turkey in V-Rack then in a foil drip pan. Place carrots, brussel sprouts, onion, and celery to the drip pan with 2 cups of chicken broth. Allow about 15 minutes per pound as a planning estimate. Before removing the turkey, verify at least 165°F in the breast and wing, and above 170°F in the thigh, using a food thermometer away from bone. Feast!
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
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