Homemade Popeyes Smoked Turkey Recipe

Why settle for the ordinary when you can wow your guests with a turkey that’s bursting with savory, spicy goodness? This Popeyes Smoked Turkey recipe not only captures the authentic taste of Popeyes Smoked Turkey but also incorporates personal touches and tips to elevate the flavor even further.

How to make Popeyes Smoked Turkey

Popeyes Smoked Turkey is a pre-cooked, ready-to-heat holiday turkey sold by Popeyes each year around Thanksgiving and Christmas.

Ingredients:

To make a Popeyes smoked turkey, you’ll need a combination of flavorful spices, a fresh or thawed turkey, and some patience to achieve that smoky perfection.

Turkey: 12–14-pound whole turkey (fresh or thawed)
1 cup unsalted chicken broth
½ cup melted butter
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper (adjust to taste)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery salt
1 teaspoon cayenne pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
2 tablespoons brown sugar
2 teaspoons salt
Wood chips (e.g., hickory, applewood, or pecan for flavor)
Smoker (or a grill set up for indirect heat smoking)
Aluminum pan (to catch drippings)

Instructions:

Prepare the Turkey: Remove any giblets and neck from inside the turkey cavity. Rinse the turkey with cool water and pat it dry inside and out with paper towels.
Optional: If you prefer extra-tender turkey, soak it in a brine overnight. For a brine, combine water, salt, sugar, and optional aromatics like bay leaves, garlic, and peppercorns.
Make the Cajun Marinade: In a small bowl, whisk together the chicken broth, melted butter, Worcestershire sauce, and seasonings for the marinade. Mix until well combined.
Inject the Turkey: Using a meat injector, draw up the marinade and inject it into key areas of the turkey: breast, thighs, and drumsticks. Ensure the marinade is distributed evenly for maximum flavor. If you don’t have an injector, you can brush the marinade over the turkey generously.
Massage the Dry Rub: In a separate bowl, mix the spices for the dry rub. Generously coat the entire turkey—inside the cavity, under the skin, and over the outer surface—with the dry rub. Massage it in for full coverage.
Prepare Your Smoker (or Grill): Preheat your smoker to 225°F (107°C) or set up your grill for indirect heat. Add your choice of wood chips (hickory, applewood, or pecan are excellent for Cajun flavors). Place an aluminum pan underneath the turkey to catch drippings (if making gravy later).
Smoke the Turkey: Place the turkey breast-side up on the smoker or grill.
Smoke the turkey at 225°F for approximately 30-40 minutes per pound, or roughly 6–8 hours for a 12-pound turkey. Keep an eye on the internal temperature. Use a meat thermometer to check:
165°F (74°C) in the thickest part of the breast
175°F (79°C) in the thighs.
Seal in Juices: If you’d like extra tender meat, tent aluminum foil over the turkey once it reaches about 140°F internally. This traps moisture while helping the skin stay golden and crisp.
Finish and Rest: Once fully cooked, remove the turkey from the smoker and let it rest for at least 30 minutes before carving. Resting ensures the juices redistribute, keeping the meat tender.

Tips for Perfect Popeyes-Style Smoked Turkey:

Plan Ahead: Start prepping your turkey a day in advance. Let the dry rub sit overnight in the fridge for a deeper infusion of flavor.
Brining for Extra Flavor: While Popeyes turkeys aren’t brined, doing so at home can enhance flavor and ensure your turkey stays moist during smoking. Combine salt, sugar, and aromatic spices in a large pot of water, and soak the turkey overnight. Be sure to rinse and pat dry before applying the marinade and rub.
Choose the Right Wood: For an authentic, rich smoky flavor, use hickory, applewood, or pecan chips. Avoid overpowering woods like mesquite.
Low and Slow Cooking: A longer cooking time at lower temperatures helps the turkey absorb the smoky flavor while staying moist and tender.
Don’t Forget the Drippings: Save those smoky turkey drippings from the aluminum pan! Use them to make a rich Cajun gravy or drizzle over mashed potatoes.
Serve with Cajun Sides: Pair your homemade smoked turkey with classic Southern sides like dirty rice, cornbread stuffing, or sweet potato casserole for a Popeyes-inspired feast.

What to serve with

Popeyes Smoked Turkey is packed with bold, Cajun-inspired flavors, so pairing it with complementary sides and accompaniments can elevate your holiday meal to new heights.

Ingredients Substitutes

Recreating Popeyes Smoked Turkey at home requires some specific ingredients for that authentic Cajun taste. However, if you happen to be missing an ingredient or need to make adjustments for dietary preferences, allergies, or availability, there are plenty of substitutions to achieve a similarly delicious result.

1. Turkey Substitutes

Frozen or Fresh Turkey: If you don’t have a 12–14-pound whole turkey available, you can adapt this recipe using other cuts or poultry options:
Turkey Breast or Legs: If cooking for a smaller gathering, use turkey breast or legs instead of a whole bird. Their smaller size will cook faster but still retain the Cajun flavors if marinated and smoked properly.
Chicken: Smoked chicken is a great alternative, especially if turkey feels overwhelming. Season and prepare chicken the same way you would turkey for smaller portions that are equally flavorful.
Duck: Duck has richer meat and works well with Cajun spices. Adjust cooking times for the smaller size and higher fat content.

2. Cajun Marinade Substitutes

Chicken Broth

The base of the marinade typically uses chicken broth for flavor and moisture infusion. If you’re out of chicken broth, these substitutes work well:

Vegetable Broth: A lighter, vegetarian alternative that still provides moisture without affecting flavor too much.
Turkey Broth: Enhance your turkey flavor by using store-bought turkey broth or homemade turkey stock.
Beer: For a bold variation, use beer—ideally a lager or Pilsner—for a richer, more complex marinade flavor.

Melted Butter

Butter offers richness to the marinade, but there are alternatives that can work in its absence:

Olive Oil: A heart-healthy alternative that provides moisture and richness without changing the flavor significantly.
Ghee: A clarified butter substitute for those who want a slightly nutty undertone with the same richness.
Coconut Oil: For dairy-free or vegan options, coconut oil can substitute butter, but it may slightly sweeten the flavor profile.

Worcestershire Sauce

This zesty, umami-packed ingredient brings depth to the marinade, but you can swap it out with:

Soy Sauce: Offers a similar salty, umami flavor. Use low-sodium soy sauce if needed.
Liquid Aminos: A gluten-free alternative that mimics the complexity of Worcestershire sauce with a slightly milder taste.
Balsamic Vinegar: For a tangy substitution, balsamic vinegar can bring some of the depth Worcestershire offers, but use it sparingly.

Garlic Powder

If powdered garlic isn’t on hand, substitute with:

Minced Garlic: Use 1 teaspoon of fresh, minced garlic for every teaspoon of garlic powder.
Roasted Garlic Paste: Adds a smoky, caramelized touch to the garlic flavor.

Smoked Paprika

As one of the key components of Cajun seasoning, smoked paprika adds an essential smoky flavor:

Regular Paprika + Liquid Smoke: Combine regular paprika with a dash of liquid smoke for the same smoky depth.
Chipotle Powder: Adds smokiness and heat, making it a great alternative.
Ancho Chili Powder: For a milder substitute, ancho chili powder offers smoky notes without overpowering heat.

Cayenne Pepper

Cayenne pepper brings heat to the marinade, but there are alternatives depending on your spice tolerance:

Crushed Red Pepper Flakes: About ½ teaspoon for a milder heat substitute.
Hot Sauce: Add a splash of Tabasco or Louisiana hot sauce to the marinade to control spice levels easily.
Smoked Jalapeño Powder: Adds heat with a smoky twist.

3. Dry Rub Ingredient Substitutes

Brown Sugar

Brown sugar balances the smokiness with sweetness. If you don’t have brown sugar:

White Sugar + Molasses: Mix 1 cup white sugar with 1 tablespoon molasses to create a homemade brown sugar substitute.
Honey: Use honey for sweetness, but be sparing as it can burn faster during smoking.

Celery Salt

Celery salt adds depth to Cajun seasoning, but you can replace it with:

Regular Salt + Celery Seed: Grind celery seed and mix it with salt as a direct substitute.
Herbed Salt: Use a salt blended with herbs like rosemary or oregano for an aromatic twist.

Thyme + Oregano

Essential herbs in the Cajun dry rub can be substituted with other aromatic seasonings:

Italian Seasoning: A mix of thyme, oregano, rosemary, and basil works as a great replacement.
Herbes de Provence: Adds complementary Mediterranean flavors if you’re out of Cajun-specific herbs.

Final Thoughts

With these side dishes, you’ll create a meal that perfectly complements Popeyes Smoked Turkey—a balance of bold spices with creamy, comforting sides and refreshing notes.

[penci_recipe]

Popeyes Recipes