Cajun Smoked Turkey With Boudin Stuffing On the Traeger Ironwood XL
holiday turkey
Heath Riles 6 min read

Cajun Smoked Turkey With Boudin Stuffing On the Traeger Ironwood XL

Thanksgiving is the time to bring out all the stops, including fancy turkeys. 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 turkey is brined in a delicious buttery brine that infuses it with moisture and flavor. The cherry on top is not one but TWO of my best-selling seasonings. This is undoubtedly a turkey to remember. The only tricky part? Deciding which is better, the turkey or the stuffing! 

Cajun Turkey With Boudin Stuffing | Heath Riles BBQ

Thanksgiving is one of my favorite holidays. What could be better than friends and family celebrating their many blessings? Make it a holiday to remember by treating your loved ones with this Cajun Turkey With Boudin Stuffing. Be sure to buy plenty of take-out containers; your guests will want leftovers! 

The Ingredients

It’s time to make your holiday shopping list! This Cajun Turkey With Boudin Stuffing uses simple ingredients to create one mind-blowing turkey. Here’s what you need to add to your shopping cart. 

  • Heath Riles BBQ Chicken Injection & Brine. My signature injection and brine isn’t just for chicken. You can use it on anything that flies! It’s full of ingredients that will enhance poultry without overpowering its natural flavors. 
    • Turkey. My turkey was a little over 12 pounds. Keep in mind that you may have to adjust the amount of brine and cooking time if your bird differs in size. 
      • Butter. Butter is a key ingredient in my Cajun Turkey With Boudin Stuffing. I use it to saute the veggies and to create a silky smooth texture. 
        • Veggies. Adding veggies to the Boudin stuffing gives it a pop of color and a great texture. For this recipe, I used onion, celery, and red bell pepper. 
          • Boudin links. Boudin is a pork and rice Cajun sausage that adds so much flavor to stuffing. It’s a great complement to the Cajun seasonings I included in this turkey. 
            • Stove Top Turkey Dressing mix. Stove Top Dressing is a great shortcut ingredient that eliminates a lot of time in the kitchen! I used the turkey variety, but you can use whatever your family likes best. 
              • Chicken broth. Broth is a key ingredient in any stuffing. Without it, your stuffing would be dry and burnt. Chicken broth ensures all stuffing flavors stay consistent with the poultry flavor profile. 
                • Heath Riles BBQ Cajun Creole Garlic Butter Rub. Bring a taste of NOLA to your life with my Cajun-inspired rub. You can use it in jambalaya or to jazz up chicken and burgers. The sky’s the limit! 
                • Heath Riles BBQ Garlic Jalapeño Rub. This spicy rub is my number one best-seller. It’s an excellent replacement for your ordinary AP rub. It may include peppers, but it’s mild enough that anyone can enjoy it. Use it on chicken, turkey, steak, or popcorn.  

                The Smoker Setup

                Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

                • Pellet grill/smoker. I cooked this Cajun Turkey With Boudin Stuffing on the Traeger Ironwood XL.  This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!
                • Pellets. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the chicken a rich, deep flavor that tastes authentic. 

                The Process for Making Cajun Turkey With Boudin Stuffing

                You’ll find a detailed demonstration of this recipe within the video and recipe card. For now, here’s a quick rundown of how I pulled this lip-smackin’ Cajun Turkey With Boudin Stuffing together. 

                1. Brine the turkey. To brine the turkey, I lined my YETI Loadout 5-gallon bucket with a 4XL Ziploc bag. Then, I combined 1 bag of Heath Riles BBQ Chicken Injection & Brine with water until smooth. I did this in batches, but you can do it all at once if you have a big enough jug. You’ll want to add at least 1 ½ gallons of water to your bucket. I set the turkey in the brine and let it soak for 4 hours. If you have more time to let it brine, go ahead! I found the ideal brining time is 24 hours. 
                2. Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to the 325℉ range. 
                3. Saute the veggies. I placed a Lodge cast iron skillet on the pit to preheat. Then, I melted 2 tablespoons of butter and added the onions, celery, and red pepper. I let the veggies cook until softened. 
                4. Mix the Boudin stuffing. Next, I made the Boudin stuffing by combining the sauteed veggies with the Boudin links until homogenous. Then, I added the Stove Top Turkey Dressing mix and enough broth to moisten the mixture. To finish the stuffing, I added a dash of Heath Riles BBQ Cajun Creole Garlic Butter Rub and Heath Riles BBQ Garlic Jalapeño Rub. 
                5. Stuff the turkey. I removed the turkey from the brine, rinsed it, and patted it dry. Then, I placed the bird in a large aluminum pan and stuffed the cavity with my Boudin stuffing. 
                6. Add seasoning. I placed the turkey on a cooling rack and sprayed it with avocado oil cooking spray. Then, I seasoned it with Heath Riles BBQ Garlic Jalapeño Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Watch the video to see how I position the bird for optimal seasoning. 
                7. Start cooking. I placed the Cajun Turkey With Boudin Stuffing on the Traeger Ironwood XL and set a ChefAlarm to 165℉. I let the turkey cook for 3 ½  hours, spraying it with butter every hour. This kept the skin crisp and beautiful. Once the bird reached temp, I took it off the grill and let it rest for 20 minutes before carving. 

                The Results

                The kiss of smoke infused into the stuffing took this turkey over the top. The bird was juicy, rich, and had the perfect amount of flavor! There’s no such thing as dry turkey at my table. 

                Storing Leftovers

                You can store leftover turkey in the fridge for up to 4 days or freeze it for up to 4 months. 

                Equipment and Tools

                Traeger Ironwood XL, Royal Oak Charcoal Hardwood pellets, disposable cutting board, cooling rack, Heath Riles Heat Resistant BBQ Gloves, Lodge Cast Iron Skillet, aluminum pan, ChefAlarm, YETI Loadout 5-gallon bucket.

                Cajun Turkey With Boudin Stuffing On the Traeger Ironwood XL

                Heath Riles

                Cook Time

                3.5 hours

                Cuisine

                American

                Category

                Turkey

                Thanksgiving is the time to bring out all the stops, including fancy turkeys. If you want to blow the socks off your guests, try my Cajun Turkey With Boudin Stuffing. This turkey smokes on theTraeger Ironwood XL, giving it that gorgeous kiss of BBQ flavor.

                Cajun Turkey With Boudin Stuffing On the Traeger Ironwood XL

                Ingredients

                • Heath Riles Chicken Injection & Brine

                • 1 ½ gallons water

                • 1 (12-pound) turkey, thawed

                • Heath Riles BBQ Cajun Creole Garlic Butter Rub

                • Heath Riles BBQ Garlic Jalapeño Rub

                blank

                • 2 tablespoons butter

                • ½ medium onion, diced

                • 3 stalks of celery, diced

                • ½ red bell pepper, diced

                • 2 packages Boudin links, removed from the casing and crumbled

                • 1 box Stove Top Turkey Dressing mix

                • 16-ounces chicken broth

                Directions

                1. Brine the turkey by lining a YETI Loadout 5-gallon bucket with a 4XL Ziploc bag. Combine 1 bag of Heath Riles BBQ Chicken Injection & Brine and water until smooth, then pour it over the bird. I did this in batches, but you can do it all at once if you have a big enough jug. You’ll want to add at least 1 ½ gallons of water to your bucket.

                2. Set the turkey inside the brine and let it soak for at least 4 hours. If you have more time to let it soak, go ahead! I found the ideal brining time is 24 hours.

                3. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 325℉.

                4. Place a Lodge cast iron skillet on the pit to preheat. Melt 2 tablespoons of butter and add the onions, celery, and red pepper. Let the veggies cook until softened.

                5. Make the Boudin stuffing by combining the sauteed veggies with the Boudin links until homogenous. Add the Stove Top Turkey Dressing mix and enough broth to moisten the mixture. To finish the stuffing, add a dash of Heath Riles BBQ Cajun Creole Garlic Butter Rub and Heath Riles BBQ Garlic Jalapeño Rub.

                6. Remove the turkey from the brine, rinse it off, and pat it dry. Set the bird in a large aluminum pan and stuff the cavity with Boudin stuffing.

                7. Place the turkey on a cooling rack and spray it with avocado oil cooking spray.

                8. Season the bird with Heath Riles BBQ Garlic Jalapeño Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Watch the video to see how I position the bird for optimal seasoning.

                9. Place the Cajun Turkey With Boudin Stuffing on the Traeger Ironwood XL and set a ChefAlarm to 165℉.

                10. Cook the bird for 3 ½  hours, spraying it with butter every hour.

                11. Once the bird reaches temp, take it off the grill and let it rest for 20 minutes before carving. Enjoy!
                Back to the Recipes