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–+ servings
Two Cajun injected smoked frog-style turkeys with dark bark resting on a wooden cutting board

Cajun Smoked Frog Turkey

A whole turkey cut frog style so it lays flat with the legs out to the sides, injected with a Cajun butter mix of melted butter, chicken broth, Cajun seasoning, Worcestershire, hot sauce, garlic, onion and smoked paprika, rubbed with avocado oil and Cajun seasoning, and smoked over applewood at 300 to 350°F until the breast reads 165°F. Tented with foil if the skin darkens, rested 20 to 30 minutes, then carved.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Resting Time 25 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey
  • 1 whole turkey 12 to 14 lbs, fully thawed
  • 2 tbsp Cajun seasoning 2 to 3 tbsp, enough to coat the skin
  • 2 tbsp avocado oil as needed for the binder
  • applewood pellets or chunks for smoking
For the Cajun Butter Injection
  • 1 cup unsalted butter melted
  • 1 cup chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Equipment

  • Smoker Pellet grill or any smoker that holds 300 to 350°F, with applewood.
  • Meat Injector
  • Sharp knife For the frog cut.
  • Meat Thermometer Leave-in probes for the breast and a thigh.
  • Aluminum Foil For tenting the skin.

Method
 

Frog Cut
  1. Lay the turkey on its back. With a sharp knife, cut where each thigh meets the breast, both sides. Flip the turkey breast side down and split it open so it lays flat, then turn it breast up and position it with the thighs toward the back and the breast toward the front.
  2. Press on the legs, thighs and wings until the joints pop and the bird lays flat. Pat the whole turkey dry with paper towels, inside and out.
Injection and Rub
  1. Melt the butter in a saucepan over low heat. Whisk in the chicken broth, Cajun seasoning, Worcestershire, hot sauce, garlic powder, onion powder and smoked paprika. Keep it warm so it stays liquid. Strain if the seasoning is coarse.
  2. Inject the mixture throughout the breasts, thighs, legs and wings, in several spots each, going in at an angle.
  3. Coat the skin lightly with avocado oil, then season all the exposed skin generously with Cajun seasoning, including the underside.
Smoke
  1. Preheat the smoker to 300 to 350°F with applewood. Place the turkey skin side up on the grates.
  2. Smoke until the thickest part of the breast reaches 165°F, checking the thighs and other thick spots as well. About 2 1/2 to 4 hours. If the skin darkens before the turkey is done, tent foil loosely over the top. Do not wrap it.
Rest and Carve
  1. Rest 20 to 30 minutes, then carve. The legs and thighs come off first.

Notes

Food safety: The USDA minimum for poultry is 165°F in the thickest part. On a whole turkey, check the breast and a thigh. The breast decides when it comes off.
Skin: Salt the turkey and leave it uncovered in the fridge overnight for the crispiest skin. Short on time, pat it as dry as possible before the oil goes on.
Tent, do not wrap: Foil laid loosely over the skin keeps it from going darker. Wrapping it steams the skin soft.
Timing: Prep time is an estimate. Cook time is the middle of a 2 1/2 to 4 hour range and depends on the bird and the smoker. Go by the thermometer.
Storage: Carved, 3 to 4 days in the fridge or 3 months frozen with some of the juice. Reheat covered at 300°F with a little broth.

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