Dadgum That's Good: Smoked Turkey

Thaw the turkey completely before starting.

Give the turkey a warm water bath for about 15-20 minutes while the smoker heats up to 225°F.

Inject 1 oz of marinade per pound throughout the turkey, ensuring even distribution and avoiding too much in one area.

Massage the turkey to distribute the marinade throughout, especially in the wings.

Coat the outside of the turkey with a little olive oil to help the spice adhere and achieve a golden brown color.

Completely coat the inside cavity and outside of the turkey with Cajun spice, ensuring coverage on the wings and legs.

Tuck the wings in to secure them for a nice presentation when placing the turkey on the smoker rack.

Insert a meat probe into the thickest part of the turkey breast to monitor the internal temperature, aiming for over 160-165°F.

Place the turkey on the bottom rack of the smoker to avoid drippings on other recipes.

Mix apple juice with water in a water bowl, using a 50/50 ratio for flavor during smoking.

Add hickory wood chips to the smoker every 45 minutes to an hour during the smoking process.

Equipment Needed

Spice Level: