If you want to blow the socks off your guests, try my Cajun Turkey With Boudin Stuffing. This turkey smokes on the Traeger Ironwood XL, giving it that gorgeous kiss of BBQ flavor. The only tricky part? Deciding which is better, the turkey or the stuffing!
Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/favorite-recipes/cajun-turkey-with-boudin-stuffing-on-the-traeger-ironwood-xl
Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/all
Merch: https://www.heathrilesbbq.com/collections/merchandise
More Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videos
Printable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipes
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/
Products Used:
• Heath Riles BBQ Chicken Injection and Brine https://bit.ly/3Azb4KK
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Mixing Shaker Bottle https://bit.ly/3CVkMb2
• Heath Riles BBQ Heat Resistant Gloves https://bit.ly/3BfFkvW
• Yeti 5-Gallon Bucket yetius.pxf.io/LXWzy3
• Ziploc XL Bags https://amzn.to/3FQDEeJ
• Metal Cooling Rack https://amzn.to/3FPZ8Z7
• Disposable Cutting Boards https://amzn.to/47m75B4
• Lodge Cast Iron Skillet https://amzn.to/3MyR8zw
• Traeger Ironwood XL https://amzn.to/3rC1dEA
• Aluminum Pans https://amzn.to/45ZRbeB
• Black Latex Gloves https://amzn.to/3QGmsi7
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Chef's Alarm https://bit.ly/458DkCT
• Thermoworks Thermapen ONE https://bit.ly/43qX2Za
• Thermoworks Silicone Tools https://bit.ly/44AM0BV
Ingredients:
• Heath Riles BBQ Chicken Injection and Brine
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• 12lb Turkey
• 1 tbsp butter
• 3 celery stalks
• 1/2 medium-sized onion, chopped
• 1/2 red bell pepper, chopped
• 4 boudin links
• Stove Top Turkey Dressing Mix
• 20oz Chicken Broth
Directions:
1. Mix Heath Riles BBQ Chicken Injection and Brine in a bucket and brine your turkey for for at least 4 hours, or up to 24 hours.
2. While your turkey brines, cook down your chopped celery, onion, and bell peppers in a pan.
3. Mix vegetables with cut up boudin, 1 box of Stove Top Turkey Dressing Mix, 20oz Chicken Broth, and Heath Riles BBQ Cajun Creole Garlic Butter and Garlic Jalapeño Rubs in a bowl.
4. After 4 hours, or however long you decide to brine, take your turkey out of the brine, pat dry, and stuff with boudin stuffing.
5. Spray turkey with olive oil and season with Heath Riles BBQ Cajun Creole Garlic Butter and Garlic Jalapeño Rubs.
6. Place turkey on the smoker at 325º. Set a Chef's Alarm for 165º and place in the breasts. Spritz with butter every hour.
7. Once the breast meat is hitting 162-165º, pull the turkey off the smoker. This took about 3.5 hours.
8. Allow your turkey to rest before slicing.
Follow Heath Riles BBQ:
https://www.heathrilesbbq.com
Facebook: https://www.facebook.com/HeathRilesBBQ
Instagram: https://www.instagram.com/heathrilesbbq/
Twitter: https://twitter.com/heathrilesbbq
TikTok: https://www.tiktok.com/@heathrilesbbq
Pinterest: https://www.pinterest.com/heathrilesbbq6901/
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #cajun #thanksgiving #turkey #turkeyrecipe #boudin
Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/favorite-recipes/cajun-turkey-with-boudin-stuffing-on-the-traeger-ironwood-xl
Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/all
Merch: https://www.heathrilesbbq.com/collections/merchandise
More Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videos
Printable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipes
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/
Products Used:
• Heath Riles BBQ Chicken Injection and Brine https://bit.ly/3Azb4KK
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Mixing Shaker Bottle https://bit.ly/3CVkMb2
• Heath Riles BBQ Heat Resistant Gloves https://bit.ly/3BfFkvW
• Yeti 5-Gallon Bucket yetius.pxf.io/LXWzy3
• Ziploc XL Bags https://amzn.to/3FQDEeJ
• Metal Cooling Rack https://amzn.to/3FPZ8Z7
• Disposable Cutting Boards https://amzn.to/47m75B4
• Lodge Cast Iron Skillet https://amzn.to/3MyR8zw
• Traeger Ironwood XL https://amzn.to/3rC1dEA
• Aluminum Pans https://amzn.to/45ZRbeB
• Black Latex Gloves https://amzn.to/3QGmsi7
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Chef's Alarm https://bit.ly/458DkCT
• Thermoworks Thermapen ONE https://bit.ly/43qX2Za
• Thermoworks Silicone Tools https://bit.ly/44AM0BV
Ingredients:
• Heath Riles BBQ Chicken Injection and Brine
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• 12lb Turkey
• 1 tbsp butter
• 3 celery stalks
• 1/2 medium-sized onion, chopped
• 1/2 red bell pepper, chopped
• 4 boudin links
• Stove Top Turkey Dressing Mix
• 20oz Chicken Broth
Directions:
1. Mix Heath Riles BBQ Chicken Injection and Brine in a bucket and brine your turkey for for at least 4 hours, or up to 24 hours.
2. While your turkey brines, cook down your chopped celery, onion, and bell peppers in a pan.
3. Mix vegetables with cut up boudin, 1 box of Stove Top Turkey Dressing Mix, 20oz Chicken Broth, and Heath Riles BBQ Cajun Creole Garlic Butter and Garlic Jalapeño Rubs in a bowl.
4. After 4 hours, or however long you decide to brine, take your turkey out of the brine, pat dry, and stuff with boudin stuffing.
5. Spray turkey with olive oil and season with Heath Riles BBQ Cajun Creole Garlic Butter and Garlic Jalapeño Rubs.
6. Place turkey on the smoker at 325º. Set a Chef's Alarm for 165º and place in the breasts. Spritz with butter every hour.
7. Once the breast meat is hitting 162-165º, pull the turkey off the smoker. This took about 3.5 hours.
8. Allow your turkey to rest before slicing.
Follow Heath Riles BBQ:
https://www.heathrilesbbq.com
Facebook: https://www.facebook.com/HeathRilesBBQ
Instagram: https://www.instagram.com/heathrilesbbq/
Twitter: https://twitter.com/heathrilesbbq
TikTok: https://www.tiktok.com/@heathrilesbbq
Pinterest: https://www.pinterest.com/heathrilesbbq6901/
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #cajun #thanksgiving #turkey #turkeyrecipe #boudin
