Smoked Turkey with Candied Pecan and Apple Stuffing

Ingredients For the Quick Candied Pecans: – 1 cup whole pecans –  4 tbsp water – 3 tbsp brown sugar –  1 teas Tony Chachere’s Original Creole Seasoning

For the Apple Stuffing: –  1 loaf wheat bread  –  2 tart apples peeled –  8 tbsp butter – 1 ½ white or yellow onion  –  2 stalks celery  –  4 cloves garlic minced –  2 tbsp fresh Parsley  –  1 tbsp fresh Rosemary  – 1 teas fresh Thyme  – ½ cup Quick Candied Pecans chopped – fresh parsley for garnish

For the Smoked Turkey: – 1 12-17 lb turkey giblets  – 4 – 6 oz Tony Chachere’s Praline Honey Ham Injectable Marinade –  ½ 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

Make the Candied Pecans 1. Heat a large skillet over medium-high heat 2. Toast the pecans until just fragrant 3. combine the water, brown sugar and Tony’s Original Creole Seasoning. 4. Remove the pecans from heat, pour the brown sugar blend over them.  5. Pour out onto a wax paper lined baking sheet 6. The pecans can be prepped 2 days ahead of time and stored.

Make the Apple Stuffing 1.  Lay the bread out on two baking sheets 2. Heat the butter for the stuffing over medium heat.  3. Sauté the apple, onion and celery until softened 4. Add the garlic, parsley, rosemary and thyme and cook 5. Remove from heat, fold the apple and onion mix into a large bowl with the bread. 6. Add the chopped pecans 7.  The stuffing can be prepped a day ahead of time and stored

Smoke the Turkey 1. Prep your electric smoker  2. Set the smoker to 200 to 225 degrees. 3. Pat the turkey thoroughly dry. Place into pan 4. Tuck the arms back behind the body and tie the legs together 5. Pour the Tony’s Praline Honey Ham Injectable Marinade and fill injector 6. Plunge the injector into the turkey 7.  Place the pan with the turkey in the smoker. 8.  After 3 hours, carefully remove the turkey.

9. Stuff the turkey 10. Mix the vegetable oil and seasoning in a bowl and brush a quarter of it over the turkey. 11. Cook for an additional 3 hours basting every 30 minutes with the remaining oil mix 12. When the turkey has reached an internal temp of 165, remove from the smoker 13. Garnish with additional candied pecans and freshly minced parsley. 14.  Meanwhile, make gravy from the reserved drippings and giblets

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