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King Kooker® BBSKu’d Cajun Turkey

Create New Holiday Traditions!  Roast Your Turkey in a King Kooker® Skewer Pot and get Your Crawfish Flavor Fix even When Crawfish Are Out of Season!



  • 1 – 20 Lb. defrosted turkey
  • 1 – King Kooker® Skewer Pot (Model# KK30SRP)
  • 1 – King Kooker® Garlic Butter with Herb Marinade (96048)
  • 1 – King Kooker® Marinade Injector ( Model# TI6, TI8, or TI12S)
  • 1 – Pair of King Kooker® Cooking Gloves (Model# 2015GB)
  • 1 – Bottle of King Kooker® Liquid Crab Boil, 8 oz.
  • 3 – Bottles of King Kooker® Complete Crab, Shrimp, Crawfish Boil, 16 oz.
  • 1 – Cup of olive oil
  • 10 – lemons, cut in half
  • 1- onion, cut in quarters
  • 1 – cutting board
  • 1 – knife
  • 1 – stainless steel baster, at least 12″ long
  • 1 – King Kooker® outdoor cooker (54,000 BTU’s with a casting), hooked  up to propane tank and ready to cook
  • Access to water


  • Use King Kooker® Marinade Injector to inject turkey with King Kooker® Garlic Butter with Herb Marinade.
  • Using food prep gloves, coat turkey skin with olive oil.
  • Then to coat the turkey, rub with a 1/2 Bottle of King Kooker® Complete Crab, Shrimp, Crawfish Boil.
  • Place the skewer pot on top of your King Kooker® outdoor cooker.
  • Remove the basket and fill pot with water up to the bottom perforation on the skewer.
  • Add 2 bottles of King Kooker® Complete Crab, Shrimp, Crawfish Boil to the water in the pot and put the basket back into the pot.
  • Insert the turkey, cavity first with legs up, over the skewer and slide the turkey down into the bottom of the basket.
  • Use the remaining 1/2 Bottle of Complete Crab, Shrimp, Crawfish Boil Seasoning to recoat the turkey wherever the seasoning may have rubbed off during the prepping process.
  • To prevent charring – Separate the turkey from the skewer by inserting the quartered onion pieces into the cavity between the turkey and the skewer.
  • Light the cooker and adjust the regulator to for a medium to low heat.
  • Cook time —  6.5 Minutes/Lb.  Cook for the calculated time on a steady medium to low heat.
  • Once the water below the basket begins bubbling at the bottom of the pot, put the lid on the pot.
  • Check the turkey frequently, at least every 15 minutes to make sure you maintain your liquid level.  If the water level seems too low, add more water.
  • Baste the turkey with the stainless steel baster every 30 minutes, using the juices from the bottom of the pot.  Make sure to wear King Kooker® cooking gloves to prevent burns.  The pot,  turkey, and juices will be very hot!
  • 25 minutes before the turkey is finished, pour 1 bottle of  Coat the Turkey with 1 Bottle of King Kooker® Liquid Crab Boil, and squeeze in the lemon halves.
  • Drop the squeezed lemons into the pot, on top of the turkey to help maximize the citrus flavor.
  • Cover the pot with the lid again, until the turkey cooking time is finished.
  • Cut the thigh to check that all juices are clear and that the turkey is done.
  • If the turkey is not don, continue to cook for an additional 5 minutes.
  • Recheck for doneness.
  • Once thoroughly cooked, turn off the outdoor cooker.  Wearing the cooking gloves, lift the basket to remove the turkey.  Set it on a cutting board to cool.
  • When the turkey has cooled enought to remove from the basket, place it onto the carving board.
  • Carvew, serve, and enjoy!   😁


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