Smoked Southern Green Beans with Turkey
Southern comfort. Real smoke. Big flavor.
Fresh green beans are slow-cooked on the smoker with tender smoked turkey, onions, garlic, herbs, Bayou Fire Seasoning, and Voodoo seasoning. Finished with just enough butter for richness and apple cider vinegar for balance, these green beans bring deep Southern flavor without relying on liquid smoke or a stick of butter.
Servings: 8
Prep Time: 15 minutes
Cook Time: 2–3 hours
Smoker Temperature: 300°F
Ingredients
2 lbs fresh green beans, washed and trimmed
1 smoked turkey thigh or leg
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken stock, plus more as needed
1 Tbsp chicken bouillon base
2 Tbsp butter, divided
1 Tbsp apple cider vinegar, plus more to taste
Seasonings
1 tsp Bayou Fire Seasoning (Performance Pantry)
1 tsp Firehouse seasoning (Performance Pantry)
1 tsp smoked paprika
½ tsp dried thyme or 3–4 sprigs fresh thyme
¼–½ tsp red pepper flakes
2 bay leaves
Freshly ground black pepper, to taste
Salt, only if needed
Instructions
1. Preheat the smoker
Preheat your smoker to 300°F.
Pecan is a great choice for a balanced Southern smoke flavor. Hickory will give you a stronger smoke profile, while apple or cherry will keep things milder.
2. Build the flavor base
Place a Dutch oven over medium heat.
Add 1 tablespoon butter and the diced onion. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
Add the garlic and cook for another 30–60 seconds, just until fragrant.
3. Add the seasonings
Add the Bayou Fire Seasoning, Voodoo seasoning, smoked paprika, dried thyme if using, red pepper flakes, and black pepper.
Stir and cook for about 30 seconds to bloom the spices.
Add the chicken bouillon base and stir to combine.
4. Deglaze
Pour in the chicken stock, scraping the bottom of the Dutch oven to release all the browned bits.
Add the bay leaves and fresh thyme sprigs if using.
5. Add the smoked turkey
Nestle the smoked turkey thigh or leg into the seasoned broth.
Add a little more chicken stock or water if necessary. The turkey doesn't need to be completely submerged, but there should be plenty of liquid surrounding it.
6. Smoke the turkey and broth
Place the Dutch oven uncovered in the smoker.
Smoke at 300°F for 60–90 minutes, stirring the broth occasionally.
Once the broth has developed a good smoke flavor, cover the Dutch oven and continue cooking until the turkey is tender enough to easily pull from the bone.
7. Shred the turkey
Carefully remove the turkey from the Dutch oven.
Remove and discard the skin, bones, and any tough pieces. Shred or roughly chop the turkey meat and set aside.
Remove and discard the bay leaves and any woody thyme stems.
8. Add the green beans
Add the fresh green beans to the smoky braising liquid and stir to coat.
Return the shredded turkey to the Dutch oven and stir everything together.
Place the Dutch oven back on the smoker uncovered.
Cook for another 30–60 minutes, stirring occasionally, until the green beans reach your preferred tenderness.
For traditional Southern-style green beans, let them cook beyond crisp-tender so they have time to absorb that smoky turkey broth.
9. Finish the pot
Remove the Dutch oven from the smoker.
Stir in the remaining 1 tablespoon butter and 1 tablespoon apple cider vinegar.
Taste before adding any salt. The smoked turkey, bouillon, and Voodoo seasoning already contribute sodium.
Adjust the black pepper, Bayou Fire Seasoning, red pepper flakes, or vinegar to taste.
Serve warm with some of that smoky turkey and pot liquor spooned over the beans.
🔥 From the Smoker
Pecan is the go-to wood for this recipe. It adds a rich smoke flavor without overpowering the green beans.
Keeping the Dutch oven uncovered during the first part of the cook allows the turkey, aromatics, and broth to pick up real wood smoke. Covering it afterward helps tenderize the turkey and keeps too much liquid from evaporating.
No liquid smoke needed—the smoker does the work.
Make It Your Own
Milder: Leave out the red pepper flakes.
More heat: Increase the red pepper flakes or add a little extra Bayou Fire Seasoning at the end.
More tang: Add another splash of apple cider vinegar immediately before serving.
Softer Southern-style beans: Give the green beans the full 60 minutes—or longer if needed—until they're tender and have soaked up plenty of the smoky broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat the beans gently with some of their cooking liquid to keep them moist and flavorful.
Fuel Profile — Estimated Per Serving
Calories: 190 kcal | Protein: 20 g | Carbohydrates: 12 g | Net Carbs: 7 g | Fiber: 5 g | Fat: 8 g
Based on 8 servings. Nutrition is estimated and will vary depending on the smoked turkey, chicken stock, bouillon, and seasoning brands used.