Turkey in a Smoker PT620M https://img4.recipesrun.com/201907/2019/0730/8a/3/683208/300x200x50.jpg 13 servings Ingredients: 1 tablespoon Ground black pepper 1 tablespoon Salt 1 tablespoon Garlic powder 1 Onion, quartered 1 Apple, quartered 2 cans Cola-flavored carbonated beverage 1/2 cup Butter 2 tablespoons Seasoned salt 4 cloves Garlic, crushed 10 pounds Whole turkey, neck and giblets removed
back

Turkey in a Smoker

By lihui

13 Person
620 Minutes
0 Calories
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 tablespoon Ground black pepper

  • 1 tablespoon Salt

  • 1 tablespoon Garlic powder

  • 1 Onion, quartered

  • 1 Apple, quartered

  • 2 cans Cola-flavored carbonated beverage

  • 1/2 cup Butter

  • 2 tablespoons Seasoned salt

  • 4 cloves Garlic, crushed

  • 10 pounds Whole turkey, neck and giblets removed

Method

  • 01
    Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  • 02
    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.
  • 03
    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.

Related Tags

Turkey Recipes
Dinner Recipes
Thanksgiving Recipes
    Sponsored Links

    Turkey in a Smoker

    3.6

    ( By lihui )

    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.
    01 Information
    • Grade hard
    • Serving 13 servings
    • Prep Time 20 Mins
    • Cook Time 600 Mins
    • Total Time 620 Mins
    02 Ingredients
    1 tablespoon Ground black pepper
    1 tablespoon Salt
    1 tablespoon Garlic powder
    1 Onion, quartered
    1 Apple, quartered
    2 cans Cola-flavored carbonated beverage
    1/2 cup Butter
    2 tablespoons Seasoned salt
    4 cloves Garlic, crushed
    10 pounds Whole turkey, neck and giblets removed
    03 Method
    Step 1
    Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
    Step 2
    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.
    Step 3
    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.
    04 Author
    lihui lihui
    134 Recipes

    Related Recipes

    Recommend Recipes

    Turkey Recipes

    Turkey Recipes

    105 Items
    Dinner Recipes

    Dinner Recipes

    1110 Items
    Thanksgiving Recipes

    Thanksgiving Recipes

    134 Items
    All Recipes

    All Recipes

    Items
    Sponsored Links