Turkey in a Smoker PT620M https://img4.recipesrun.com/201907/2019/0730/8a/3/683208/300x200x90.jpg 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. 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

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

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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

134 Recipes

Turkey in a Smoker

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