The Smoked Pecan-Infused Thanksgiving Turkey is a Southern-inspired centerpiece that brings a rich, nutty flavor to your holiday table. By combining John Henry’s Pecan Injection and Rub with the gentle kiss of fruit wood smoke, this recipe transforms a traditional turkey into a succulent, flavor-packed experience. The injection ensures moist, tender meat throughout, while the pecan rub creates a beautifully seasoned crust that complements the smoky undertones
Smoked Pecan-Infused Thanksgiving Turkey
Tom Jackson
Rated 5.0 stars by 3 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
4 hours 30 minutes
Calories
341
Try out our southern style Thanksgiving turkey. Using John Henry’s Pecan Rub and Injection gives you a great flavor. Smoke with a fruit wood for the best results.
Ingredients
- 1 turkey (12 - 14 pounds is best)
-
John Henry's Pecan Injection and Marinade
-
John Henry's Pecan Rub
Directions
Spatchcock the Turkey
Follow our instructions on how to spatchcock a turkey.
Inject the Turkey
Fill a meat injector with one bottle of John Henry’s Pecan Injection and Marinade.
- Inject the marinade evenly throughout the turkey, focusing on the breasts, thighs, and drumsticks. Ensure the entire bottle is used with no excess remaining.
Apply the Rub
Liberally coat the entire surface of the turkey with John Henry’s Pecan Rub, ensuring even coverage.
- Place the seasoned turkey on a foil-lined, rimmed baking sheet. Let it rest at room temperature for 15 to 20 minutes.
Smoke the Turkey
- Preheat your smoker or grill to 325°F (163°C), preferably using fruit wood for a mild, sweet smoke flavor.
Place the turkey on the smoker and cook for approximately 1.5 hours. Check the color of the skin; if it has reached the desired golden-brown hue, tent the turkey with foil to prevent over-browning.
- Continue cooking, checking for doneness after 3 hours. The turkey is done when the breast meat reaches 160°F (71°C) and the thigh meat reaches 170°F (77°C).
Rest and Serve
- Remove the turkey from the smoker and let it rest for a few minutes before carving.
- For more tender breast meat, debone the breast and slice against the grain. Serve and enjoy!
Recipe Note
What You'll Love About This Recipe
Deep Flavor Infusion: The pecan injection permeates the meat, ensuring every bite is juicy and flavorful.
Crisp, Savory Crust: The pecan rub forms a delicious outer layer that enhances the overall taste and texture.
Smoked to Perfection: Using fruit wood imparts a subtle sweetness that pairs beautifully with the pecan flavors.
Frequently Asked Questions
Q: Can I use a different type of wood for smoking?
A: Yes, while fruit woods like apple or cherry are recommended for their mild, sweet flavor, you can use other woods like hickory or oak for a stronger smoke profile.
Q: Is spatchcocking necessary?
A: Spatchcocking allows for more even cooking and faster smoking times. However, you can cook the turkey whole if preferred; just adjust cooking times accordingly.
Q: Can I prepare the turkey ahead of time?
A: Absolutely. You can inject and rub the turkey up to 24 hours in advance. Store it covered in the refrigerator until you're ready to smoke it.
Q: What sides pair well with this turkey?
A: Traditional sides like mashed potatoes, green bean casserole, and cranberry sauce complement the pecan flavors beautifully.
Q: How should I store leftovers?
A: Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.
Q: Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 341
- Carbs
- 2 grams
- Protein
- 33 grams
- Fat
- 6 grams
- Sodium
- 161 milligrams
- Cholesterol
- 86 milligrams
