Turkey in a Smoker

Name: Turkey in a Smoker
Prep time: 20 min
Cook time: 600 min
Yield: 13
Ingredients: 1 (10 pound) whole turkey, neck and giblets removed; 4 cloves garlic, crushed; 2 tablespoons seasoned salt; 1/2 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

⏱️ Ready in 10h 20m 🥄 Prep 20 min 🔥 Cook 10h 👥 13 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 20 min

Cook 10h

Serves 13

Difficulty Hard

Nutrition Facts

Servings per recipe 13

Serving size 1 serving

Amount per serving

Calories 625

% Daily Value*

Total Fat 31.7g 41%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1185mg 52%

Total Carbohydrate 9.8g 4%

Dietary Fiber 0.7g 3%

Total Sugars 7.6g

Protein 71.2g 142%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).

Rinse turkey under cold water, and pat dry.

Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt.

Place in a disposable roasting pan.

Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper.

Cover loosely with foil.

Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh.

Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.