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Turkey In A Smoker

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Recipe Summary Turkey In A Smoker

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 | 8X10 Wood Panel Picture

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

Directions

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.

Info | 8X10 Wood Panel Picture

prep: 20 mins cook: 10 hrs total: 10 hrs 20 mins Servings: 13 Yield: 1 (10 pound) turkey

TAG : Turkey In A Smoker

Meat and Poultry Recipes, Turkey, Whole Turkey Recipes,