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
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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.

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    Turkey in a Smoker

    4.6

    ( 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

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