The smoked turkey is always a huge hit - more popular than the traditional, but we can't just ditch traditions. Over the years my dad has developed a love for cooking and he is responsible for the tender, savory smoked turkey. He uses this cajun injector which can be found online or at any sporting goods store like Bass Pro or Cabellas. He injects the turkey with the entire creole butter jar and smokes it at 220 degrees for 45 min per pound. I don't usually love smoked meats, but this has such a subtle smokey flavor and is so juicy and tender... it just works.
Some day I'll post the recipe for my mom's famous homemade rolls (passed down from grandma) ;-).