Original Creole Seasoning 
Creole Style Butter Marinade 
Spatchcock Smoked Turkey
This is how you bring the heat to the holidays. This spatchcock smoked turkey by @Grill…
Get RecipeThis is how you bring the heat to the holidays. This spatchcock smoked turkey by @Grill Nation seasoned with Tony’s gives you juicy meat, smoky depth, and that signature Creole kick.
Ingredients
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For The Turkey:
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1 whole turkey
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1 cup Tony Chachere’s Creole Style Butter Injectable Marinade
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¼ cup Tony Chachere’s Original Creole Seasoning (or Bold for extra heat)
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2 tbsp melted butter or Fourth & Heart Himalayan Pink Salt Ghee
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2 tbsp avocado or olive oil
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp smoked paprika
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½ tsp black pepper
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For The Smoker:
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Wood: pecan, hickory, or applewood
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Smoker temp: 275°F–300°F
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Final internal temps: 165°F breast / 175°F thighs
- Clear
Directions
- Spatchcock the Turkey (5 minutes): Remove the backbone using kitchen shears, flip the bird, and press firmly to flatten. Tuck wing tips under.
- Inject with Tony’s Butter Injection (5 minutes): Fill the injector with Tony Chachere’s Creole Style Butter Injectable Marinade and inject the breasts, thighs, and legs in multiple spots. Refrigerate uncovered 2–4 hours (or overnight) for better skin and flavor.
- Apply Butter + Dry Rub (5 minutes): Brush the turkey with melted butter or ghee + oil. Mix Tony’s Creole Seasoning, garlic powder, onion powder, smoked paprika, and black pepper. Season generously over and under the turkey.
- Preheat Smoker (5 minutes): Set smoker to 275°F and use pecan/hickory for rich Cajun smoke. Place a drip pan below the grates.
- Smoke the Turkey (2.5–3.5 hours): Place turkey skin-side up. Smoke until the breast hits 165°F and thighs hit 175°F. (Optional) Baste with melted butter every hour for extra color.
- Optional Final Crisp (20–30 minutes): For extra-crispy skin, raise smoker or oven to 325°F for the final 20–30 minutes.
- Rest (30 minutes): Remove and rest loosely tented with foil for 30 minutes to lock in juices.
- Carve + Serve: Slice breasts, remove leg quarters, and serve with Cajun sides or use for sandwiches.
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