Smoked over oak and served with a sautéed garnish of bell peppers, onions, and celery.
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Preheat your smoker to 275°F (135°C) using oak wood for a clean, traditional smoke profile.
Remove giblets from the turkey, pat the skin completely dry with paper towels, and tuck the wing tips under.
Brush the entire turkey with melted butter and coat generously with the Cajun seasoning rub, ensuring you get under the skin of the breast.
Place the turkey in the smoker and cook until the internal temperature of the thickest part of the breast reaches 165°F, typically 12-15 minutes per pound.
While the turkey is smoking, heat vegetable oil in a large skillet over medium heat.
Sauté the diced onions, bell peppers, and celery (the Holy Trinity) until softened and slightly caramelized, about 10-12 minutes.
Add the minced garlic and chicken broth to the vegetables, simmering until the liquid reduces by half to create a light savory sauce.
Let the turkey rest for 20 minutes before carving, then serve each portion topped with a generous spoonful of the sautéed Trinity garnish.
