Description
If you’re looking for a way to elevate your Thanksgiving dinner this year, look no further than this perfect smoked BBQ turkey recipe. The best part? It’s got all the fixings: sweet and savory, crunchy and tender!
Ingredients
Units
Scale
Smoked Turkey
- 1 12-17lb turkey with giblets removed
- 4 – 6oz Tony Chachere’s Praline Honey Ham Injectible Marinade
- 1/2 cup vegetable, olive oil, or canola oil
Candied Pecans
- 1 cup whole pecans
- 4 tbsp water
- 3 tbsp brown sugar
- 1 tsp Tony Chachere’s Original Creole Seasoning
Apple Stuffing
- 1 loaf wheat bread cut into 1/2” cubes
- 2 tart apples (peeled, seeded, and diced)
- 8 tbsp butter
- 1 1/2 white or yellow onion (diced)
- 2 stalks of celery (diced)
- 4 cloves minced garlic
- 2 tbsp fresh chopped parsley
- 1 tbsp fresh chopped rosemary
- 1 tsp fresh thyme leaves removed from the stem
- 1/2 cup quick candied pecans (chopped)
- Fresh parsely for garnish
Instructions
Make the Candied Pecans
- Heat a skillet on high heat and place pecans inside for 3 to 5 minutes, until toasted.
- Mix Tony’s Original Creole Seasoning in a small bowl with water and brown sugar.
- Take the pecans out of the pan and place the mixture over them until covered.
- Let them cool on a baking sheet.
- Store them in an airtight container before using them.
Make the Apple Stuffing
- Let the bread sit out until it becomes stale – this will take about 4-6 hours.
- Heat a skillet to medium temperature and coat it with butter.
- Saute onion, apple & celery for about 5-7 minutes
- Add garlic, rosemary, parsley, and thyme to the sauteed mix and cook for another 30 seconds.
- Take a large bowl and combine bread with this mixture, spreading it on the pieces.
- Chop the candied pecans and add them to this mix, then set the bowl to the side.
Make the Smoked Turkey
- Preheat the smoker to 200-225 degrees F.
- Pat the turkey dry by using paper towels
- Place turkey in an aluminum or rimmed roasting pan.
- Put the turkey wings behind the body and tie them with twine. Make sure to leave an opening where you’re going to place the stuffing.
- Fill the injector with Tony’s Praline Honey Ham Injectable Marinade.
- Inject the marinade at a distance of 1/2 – 1″ from each other
- Place the turkey pan into the electric smoker and let it cook for about 3 hours.
- Remove the turkey from the smoker slowly.
- Gather the drippings from the pan and place them in a separate bowl.
- Place the turkey on the cutting board with the breast side up. Stuff with the onion, pecan, and apple mixture
- Take another bowl and combine the oil and seasoning.
- Brush this mixture over the turkey.
- Smoke for an additional 3 hours. During this time, keep basting the turkey every 30 minutes with the drippings and oil mixture.
- Once it reaches an internal temperature of 165°F, take the turkey off the grill.
- Cover the turkey and let it rest for 25-30 minutes
- Additionally, you can use the leftover drippings and giblets to make gravy.
- Serve and carve your turkey as desired!
- Enjoy your Thanksgiving turkey next to your favorite side dishes!
Notes
- You can replace injecting the turkey by brining it beforehand with a turkey brine recipe containing apple juice, brown sugar, salt, and cold water.
- You can make the stuffing and pecans ahead of time for convenience. Simply store the prepared items in airtight containers in the refrigerator.
- The cooked turkey will last 3-4 days in the fridge and 2-3 months in the freezer. The stuffing will last 3-4 days in the fridge and 1 month in the freezer. The candied pecans will last 2 weeks in the pantry, 1 month in the fridge, and 2 months in the freezer.
- If you want to reheat cooked frozen turkey, ensure it is thoroughly defrosted before warming it.
- Prep Time: 25 minutes
- Rest Time: 20 minutes
- Cook Time: 7 hours
Nutrition
- Serving Size: 10 ounces
- Calories: 918kcal
- Sugar: 10g
- Sodium: 586mg
- Fat: 53g
- Saturated Fat: 13g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 80g
- Cholesterol: 325mg