Description
This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.
Ingredients
- 1 (10 pound) whole turkey, neck and giblets removed
- 4 cloves garlic, crushed
- 2 tablespoons seasoned salt
- ½ cup butter
- 2 (12 fluid ounce) cans cola-flavored carbonated beverage
- 1 apple, quartered
- 1 onion, quartered
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Instructions
- Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water
- and pat dry.
- Rub crushed garlic over the outside of the turkey
- and sprinkle with seasoned salt. Transfer to a disposable roasting pan.
- Fill the turkey cavity with butter
- cola
- apple
- onion
- garlic powder
- salt
- and pepper. Cover turkey loosely with foil.
- Add wood chips to the smoker according to the manufacturer’s directions. Place the roasting pan in the preheated smoker. Smoke the turkey
- basting every 1 to 2 hours with juices from the bottom of the roasting pan
- for 5 hours.
- Add more wood chips if desired. Continue smoking and basting
- until turkey is no longer pink at the bone and the juices run clear
- about 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- should read 180 degrees F (80 degrees C).
Prep Time: 20 mins
Cook Time: 10 hrs
Total Time: 10 hrs 20 mins
Servings: 13