Traeger Turkey Recipe

Smoked Turkey with Candied Pecan and Apple Stuffing Recipe GirlCarnivore.com

4.87 from 29 votes

This is the best Traeger Smoked Turkey with stuffing recipe. It's got perfect crispy skin, delicious stuffing, and juicy tender meat no matter if you like white meat or dark meat!

Prep Time25

Cook Time7

Total Time7 25

Course: Main Course

Cuisine: American

Servings:

Calories: 918kcal

Author: Kita Roberts

Equipment

Pellet smoker

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 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 teas fresh Thyme removed from stem
1/2 cup Quick Candied Pecans chopped
fresh parsley for garnish

For the Smoked Turkey

1 12-17 lb 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

Instructions

Make the Candied Pecans

Heat a large skillet over medium-high heat
Toast the pecans until just fragrant, 3 to 5 minutes, stirring as needed.
Meanwhile, combine the water, brown sugar andTony’s Original Creole Seasoning in a small bowl.
Remove the pecans from heat and quickly pour the brown sugar blend over them. Toss to coat.
Pour out 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.

Make the Apple Stuffing

Lay the bread out on two baking sheets in a single layer for 4 to 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 to 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 thoroughly combined and the bread is all coated in butter. Season with a dash of Tony’s Original Creole Seasoning if necessary.
The stuffing can be prepped a day ahead of time and stored in a the refrigerator in an airtight container until ready to use.

Smoke the Turkey

Prep your electric smoker on the smoke setting. Use apple pellets if possible. See additional directions for traditional smoking.
When the smoker setting has warmed up, set the smoker to 200 to 225 degrees.
Pat the turkey thoroughly dry. Place into an aluminum pan or other rimmed pan.
Tuck the arms back behind the body and tie the legs together, leaving an opening for the cavity for later.
Pour the Tony’s Praline Honey Ham Injectable Marinade into a measuring cup and fill the injector.
Plunge the injector into the turkey, about 1/2 - 1" apart each time, pressing the injection into the turkey.
Place the pan with the turkey in the smoker and smoke for 3 hours.
After 3 hours, carefully remove the turkey. Using a baster, remove and reserve any drippings.
Stuff the turkey with the prepared Candied Pecan 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 safely temps at 165 F, basting every 30 minutes with the remaining oil mix and remove the drippings as needed, being sure to reserve them for later.
When the turkey has reached an internal temp of 165, carefully remove from the smoker, cover and allow to rest for 25 to 30 minutes before carving.
Garnish with additional candied pecans and freshly minced parsley.
Meanwhile, make gravy from the reserved drippings and giblets, if desired.

Video

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