Oink ‘N’ Gobble Recipe



50/50 mixture apple juice and water
1 whole turkey (about 19 lbs), thawed if frozen
buttery Creole marinade(your preferred brand) or your favourite marinade
Cajun Seasoning (your preferred brand)
¼ cup honey
¼ cup packed dark brown sugar
1 Tbsp Dijon mustard
1 precooked butt portion ham (10 lbs)
2 Tbsp whole cloves, approx. (optional)
1 (8 oz) Cajun butter marinade injection kit, divided


  1. Fill water pan ½ full with a 50/50 mixture of apple juice and water. Preheat smoker to 225°F.
  2. Follow these recipe instructions for Dadgum Good Smoked Turkey:
  3. Fill water pan ⅓ full with a 50/50 mixture of apple juice and water.
  4. Rinse and dry the thawed turkey. Using a marinade injection syringe, inject turkey with one jar of buttery Creole marinade. Season outside and inside of turkey with Cajun Seasoning, rubbing it into the skin.
  5. Place turkey on middle rack in smoker and close the door. Smoke for 9 ½ hours or until internal temperature in breast reaches 165°F. (This total cooking time is for a 19 lb whole turkey. Based on the weight of your turkey, you will need to adjust the total cooking time. Estimated time at 225°F is about 30 minutes per pound. Make sure your internal temperature in the breast reaches 165°F. For a quicker cook time, you may increase smoker temp to 275°F and smoke at 18 minutes per pound.) Proceed to next step, when turkey is on the last hour and 45 minutes of cooking time.
  6. Follow these instructions for Sweet 'n' Spicy Smoked Ham.
  7. Make sure smoker temp is at 225°F.
  8. In a small bowl, combine honey, brown sugar and mustard and rub over entire ham. On top of backside of ham, score an area about 5 inches wide and 3 inches deep. Push whole cloves, if using, into this area. Using a marinade injection syringe, inject ham with 4 oz of the Cajun butter marinade. Place in a deep disposable aluminium foil pan, and pour remaining 4 oz of marinade in bottom of pan.
  9. Place ham above turkey and smoke, uncovered, for 45 minutes. Remove from smoker and cover with aluminium foil. Return to smoker and smoke for an additional hour or until internal temperature reaches 160°F. Remove from smoker, ladle some of the marinade over and slice. If the cloves are in the way, remove and slice remaining ham.
  10. *For the Dadgum Good Smoked Turkey, the internal temperature should reach 165°F before removing. Enjoy!

Get recipes & tips delivered to your inbox