Whole Smoked Turkey Recipe
Cajun injected, smoked turkey; with brown gravy and cranberry sauce (serves 10-12)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Turkey and Injection
Gravy
Cranberry Sauce
Method
Preparing the Turkey
Inject the Turkey
Using a Cajun injector, inject the Cajun marinade evenly throughout the turkey, focusing on the breast and thigh areas.
Season the Turkey
In a small bowl, mix salt, black pepper, paprika, garlic powder, and onion powder. Rub this seasoning mixture all over the turkey, inside and out.
Let it Rest
Allow the turkey to sit at room temperature for at least 1 hour to absorb the flavors and come to a more even temperature.
Smoking the Turkey
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips (like hickory or apple) for smoking.
Smoke the Turkey
Place the turkey breast-side up in the smoker. Smoke for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
Rest the Turkey
Once the turkey is done, remove it from the smoker and let it rest for at least 30 minutes before carving.
Making the Gravy
Prepare the Roux
In a saucepan over medium heat, whisk together the drippings and flour, cooking until the mixture is golden brown and fragrant.
Add Broth and Seasoning
Slowly whisk in chicken broth, stirring constantly. Add salt and black pepper to taste. Bring to a simmer and cook until thickened.
Making the Cranberry Sauce
Simmer
Reduce heat and let simmer for about 10 minutes until the cranberries burst and the sauce thickens.
Add Flavorings
Stir in orange zest and ground cinnamon. Remove from heat and let cool before serving.