The ideal turkey to serve for Thanksgiving or other special occasions is this recipe for smoked turkey. The entire turkey tastes like it came from a fine dining establishment, and the meat is succulent and flavorful. I promise that this smoky turkey will elevate your holiday feast to new heights!
Thanksgiving turkey cooked at home is the best! This recipe for smoked turkey won’t scare you; in fact, it will help you make the best smoked turkey you’ve ever had! It’s possible to smoke a turkey and cook it in your kitchen at the same time.
It is possible to prepare a smoked turkey at home using any kind of deck grill. Since you never forget your first, our first smoked turkey was actually cooked on our old gas grill and is still one of the best smoked turkeys I’ve ever had.
I now prefer to use my Camp Chef SmokePro pellet smoker because it reduces the amount of babysitting I have to do by maintaining the temperatures and smoke for me. However, you can use any kind of smoker you own, including a gas or charcoal grill, to prepare this smoked turkey. The most crucial thing is to use a grill that allows you to add wood smoke, maintain steady temperatures, and produce indirect heat.
There is a ton of information in the post below to help you get the best smoked turkey around. Before smoking your first bird, please take the time to read the whole post. It will be easier for you to avoid any problems on the big day if you follow all of the advice listed below.
Smoking a turkey with stuffing is a fantastic way to create a flavorful and impressive centerpiece for your holiday feast or special occasion. This guide combines the best elements of two popular recipes to provide you with a comprehensive and delicious approach to smoking a turkey with stuffing.
Ingredients:
For the Turkey:
- 1 (12-17 lb) fresh turkey, giblets removed and patted dry
- 4-6 oz Tony Chachere’s Praline Honey Ham Injectable Marinade
- 1/2 cup vegetable or canola oil
- 1-2 tbsp Tony Chachere’s Original Creole Seasoning Apple Stuffing
- Candied pralines, coarse salt, and fresh minced parsley for garnish
For the Stuffing:
- 1 loaf wheat bread cut into 1/2″ cubes
- 2 tart apples, peeled, seeded, and chopped
- 8 tbsp butter
- 1 1/2 white or yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp fresh thyme, removed from stem
- 1/2 cup Quick Candied Pecans, chopped
- Fresh parsley for garnish
For the Quick Candied Pecans:
- 1 cup whole pecans
- 4 tbsp water
- 3 tbsp brown sugar
- 1 tsp Tony Chachere’s Original Creole Seasoning
Instructions:
Prepare the Candied Pecans:
- Heat a large skillet over medium-high heat.
- Toast the pecans until fragrant, stirring as needed.
- Combine water, brown sugar, and Tony Chachere’s Original Creole Seasoning in a small bowl.
- Remove pecans from heat and pour the brown sugar mixture over them, tossing to coat.
- Pour onto a wax paper-lined baking sheet to cool.
Prepare the Stuffing:
- Spread bread cubes on two baking sheets in a single layer and allow to stale for 4-6 hours.
- In a skillet, melt butter over medium heat.
- Sauté apple, onion, and celery until softened.
- Add garlic, parsley, rosemary, and thyme, cooking for an additional 30 seconds.
- Remove from heat and combine with bread cubes in a large bowl.
- Add chopped pecans and toss to coat. Season with Tony’s Original Creole Seasoning if needed.
Prepare the Turkey:
- Set your smoker to 200-225 degrees F.
- Pat the turkey dry and place it in an aluminum pan.
- Tuck the wings behind the body and tie the legs together.
- Inject the turkey with Tony Chachere’s Praline Honey Ham Injectable Marinade.
- Smoke the turkey for 3 hours.
- Remove the turkey and baste with reserved drippings.
- Stuff the turkey with the prepared Candied Pecan and Apple Stuffing.
- Brush the turkey with a mixture of vegetable oil and Tony Chachere’s Original Creole Seasoning Apple Stuffing.
- Smoke for an additional 3 hours, basting every 30 minutes and reserving drippings.
- Remove the turkey when it reaches an internal temperature of 165 degrees F.
- Let the turkey rest for 25-30 minutes before carving.
- Garnish with candied pecans, fresh parsley, and gravy made from reserved drippings and giblets (optional).
Tips:
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature.
- You can adjust the recipe for smaller or larger turkeys by adjusting the cooking time accordingly.
- Consider using pecan, apple, or cherry wood for smoking for added flavor.
- Make the stuffing and candied pecans ahead of time to save time on the day of cooking.
- Serve the turkey with your favorite sides, such as mashed potatoes, green bean casserole, or cranberry sauce.
Smoking a turkey with stuffing is a rewarding and delicious experience. By following this guide, you can create a memorable dish that will impress your guests and leave them wanting more. Remember to adjust the recipe to your preferences and enjoy the process of creating a culinary masterpiece.
Stuffing a Smoked Turkey
I DO NOT advise dressing-stuffed turkeys before smoking them. Usually, the bird’s meat is overcooked by the time the stuffing inside reaches a safe temperature. To enhance the taste of your turkey, you can stuff its interior with apples, onions, herbs, or citrus. However, make sure to leave enough room for air to circulate, and dispose of any contents once you’ve finished smoking the bird.
Try my Smoked Sausage Stuffing recipe if you’re going to make stuffing to go with your turkey. It’s made in a cast-iron skillet and tastes amazing!
Supplies Needed for a Smoked Turkey
Before preparing your smoked turkey, gather the following ingredients:
For the sake of food safety, make sure the fresh turkey you buy weighs no more than fifteen pounds. I suggest getting two or three smaller birds for Thanksgiving dinner rather than one large one if you’re hosting a large group of people. If you are not sure what size turkey to buy, see the next section about how much turkey to plan per person.
I advise against smoking a turkey heavier than fifteen pounds because it can take too long to cook. You run the risk of bacteria growing and ruining your turkey before it’s done because it will be left in the danger zone for food safety, which is between 40 and 140 degrees Fahrenheit, for an extended period of time.
Roasting two or three smaller turkeys is preferable to one large one. My recipe for Spatchcocked Smoke Roasted Turkey is highly recommended if you’re looking to cook a larger bird. There are no dry breasts on a spatchcocked bird because the bird is flattened and cooked at a higher temperature.
Smoked Turkey, Stuffing & Gravy
Can you add stuffing before smoking a Turkey?
Before smoking your turkey, you can add stuffing to it, choosing herbs and spices that work well with the smoking process. If the turkey has already been smoked and you are reheating it, you can add spices as a stuffing to add some complimentary bold flavors.
How long does it take to smoke a Turkey with stuffing?
A: The cooking time for a smoked turkey with stuffing will vary depending on the size of the turkey. A 12-pound turkey will typically take between 4 and 5 hours to smoke, while a 20-pound turkey will take between 6 and 7 hours. Q: What type of wood should I use to smoke a turkey with stuffing?
What temperature do you smoke a Turkey with stuffing?
A: The ideal temperature for smoking a turkey with stuffing is between 225F and 250F. This will allow the turkey to cook slowly and evenly, while the stuffing will stay moist and flavorful. Q: How long does it take to smoke a turkey with stuffing? A: The cooking time for a smoked turkey with stuffing will vary depending on the size of the turkey.
What kind of stuffing is in a smoked turkey?
Of course, this turkey is smoked and contains country sausage, fresh herbs, sautéed vegetables, fresh herbs, bread, and tart apples all combined into a stuffing that cooks inside the bird. The stuffing is every bit as good as the turkey and you’ll probably want to make a big pan of it on the side because it’ll go fast. Hi, I’m Malcom.