As you prepare to celebrate the holidays with family and friends, consider ways to spice up your traditional Thanksgiving turkey with Tony Chachere’s. Every good cook knows the secret to perfect poultry is to season it inside and out. Inject your turkey with one of Tony Chachere’s flavorful marinades, then sprinkle the outside with one of their seasonings for the juiciest, most flavorful main dish you’ve ever tasted. This same method can be applied to Cornish hens, ham, and more! Try it with this delicious recipe for Smoked Turkey with Candied Pecans and Apple Stuffing. (See below)
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- 1 Cup Whole Pecans
- 4 Tablespoons Water
- 3 Tablespoons Brown Sugar
- 2 Teaspoons Tony’s Original Creole Seasoning
- 1 Loaf Wheat Bread, Cut into ½-Inch Cubes
- 2 Tart Apples, Peeled, Seeded and Chopped
- 8 Tablespoons Butter
- 1 & ½ White or Yellow Onions, Diced
- 2 Stalks Celery, Diced
- 4 Cloves Garlic, Minced
- 2 Tablespoons Fresh Parsley, Chopped
- 1 Tablespoon Fresh Rosemary, Chopped
- 1 Teaspoon Fresh Thyme, Removed from Stem
- ½ Cup Quick Candied Pecans, Chopped
- Dash of Tony’s Original Creole Seasoning
- Fresh Parsley for Garnish
- 1 Turkey (12-17 Pounds), Giblets Removed and Patted Dry
- 4-6 Ounces Tony’s Praline Honey Ham Marinade
- ½ Cup Vegetable or Canola Oil
- 1-2 Teaspoons Tony’s Original Creole Seasoning
- Apple Stuffing
- Quick Candied Pecans
- Fresh Parsley for Garnish
- Heat a large skillet over medium-high heat.
- Toast the pecans until just fragrant, 3-5 minutes, stirring as needed.
- Meanwhile, combine the water, brown sugar and 1-2 teaspoons of Tony’s Original Creole Seasoning into a small bowl.
- Remove the pecans from heat and quickly pour the brown sugar blend over them. Toss to coat. Pour onto a wax paper-lined baking sheet to cool.
- The pecans can be prepped 2 days ahead of time and stored in an airtight container until ready to use.
- Lay the bread out on two baking sheets in a single layer for 4-6 hours, allowing the bread to become stale.
- In the same skillet you used for the pecans, heat the butter for the stuffing over medium heat. Swirl to coat the pan.
- Sauté the apple, onion and celery until softened, 5-7 minutes. Add the garlic, parsley, rosemary and thyme and cook 30 seconds longer.
- Remove from heat and fold the apple and onion mix into a large bowl with the bread. Add the chopped pecans and toss to make sure everything is completely combined, and the bread is all coated in butter. Season with a dash of Tony’s seasoning.
- The stuffing can be prepped a day ahead of time and stored in the refrigerator in an airtight container until ready to use.
- Prep your electric smoker on the smoke setting. Use apple pellets, if possible.
- Pat the turkey thoroughly dry. Place it into an aluminum pan or other rimmed pan. Tuck the arms back behind the body of the turkey and tie the legs together, leaving an opening for the cavity.
- Pour the Tony’s Praline Honey Ham Marinade into a measuring cup and fill the injector.
- Plunge the injector into the turkey, about ½ - 1-inch apart each time.
- Place the pan with the turkey into the smoker and smoke for 3 hours, then carefully remove the turkey. Using a baster, remove and reserve any drippings.
- Stuff the turkey with the prepared Quick Candied Pecans and Apple Stuffing. Mix the vegetable oil and seasoning in a bowl and brush a quarter of it over the turkey. Cook for an additional 3 hours, or until the turkey reaches an internal temperature of 165°F, basting every 30 minutes with the remaining oil mix and removing the drippings as needed, being sure to reserve them for later.
- When the turkey has reached an internal temperature of 165°F, carefully remove it from the smoker. Cover and allow to rest for 25-30 minutes before carving.
- Garnish with additional Quick Candied Pecans and fresh parsley. Meanwhile, make gravy from the reserved drippings and giblets, if desired.
