Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for a dry brined, spatchcock Smoked Cajun Turkey. This recipe is a great way to put a twist on your holiday bird, but you'll want to eat this turkey year round! Cajun Turkey Kit: null All Turkey Kits: https://www.atbbq.com/turkey-kits ► FULL RECIPE: https://www.atbbq.com/blogs/recipes/smoked-cajun-turkey RECIPE COOKED ON: (https://bit.ly/3Bc8SIA) SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/3fDhNtT WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ________________________________________________ ** CHEF TOM’S TOP PICKS ** BEST PELLET GRILL: null BEST CHARCOAL GRILL: null BEST GAS GRILL: null KITCHEN TOOLS: null GET THE GEAR: null _________________________________________________ ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson _________________________________________________ ** TIME STAMPS ** 00:00 Intro 00:24 Spatchcocking the Turkey 04:25 Dry Brining the Bird 06:30 Firing up the Kamado Joe 07:07 Injecting the Turkey 09:24 Cooking the Turkey 10:25 Finishing Temperatures 11:18 Carving the Turkey 12:10 Let's Have a Taste 14:04 Outro