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Fire up the smoker and grab a jar of Zatarain’s® Cajun Injector Creole Butter Marinade. Injected directly into your bird, it quickly creates a buttery heat and moist, juicy meat that perfectly complement the smoke. Sprinkle turkey with Zatarain’s® Creole Seasoning before cooking for an extra hit of authentic New Orleans flavor.
This product has no significant nutritional value.
Remove turkey from packaging and remove the neck, giblets, etc. from the cavity. Rinse turkey thoroughly and pat dry. Place in large pan.
Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN NEEDLE. Pour Marinade into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in the turkey.
Tie turkey legs together and brush with oil. Season turkey with Creole Seasoning.
Set smoker temperature to 225°F and allow for 35-40 minutes per pound (7 to 9 1/2 hours for a 12- to 14-pound turkey) smoking time. Remove turkey from pan and place in smoker.
Place desired amount of wood chips in smoker, making sure no chips remain in the chute after loading. Once the chips start to smoke, begin timing the smoking process.
After the first hour of smoking, check wing and leg segments for browning. Cover turkey with foil halfway through smoking if browning too quickly. The turkey should reach a minimum internal cooking temperature of 180°F measured in the thigh. (Do not let the thermometer touch the bone.) When cooked through, remove turkey from smoker and let stand 15 minutes before slicing.
Smoked turkey will have a different color than roasted turkey. It often looks more pink, due to the meat’s reaction to the smoke. As long as the turkey registers an internal temperature of 170°F in the breast and 180°F in the thigh, it is done and completely safe to eat.