Learn how to smoke a turkey with this great recipe. It's nearly impossible to cook a large bird on a barbecue grill so a smoker is best for this. It may not be your traditional holiday turkey, but this moist, tender, hickory-flavored turkey will be surely be met with rave reviews.
Ingreadient
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1 (10 pound) whole turkey, neck and giblets removed
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4 cloves garlic, crushed
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2 tablespoons seasoned salt
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½ cup butter
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2 (12 fluid ounce) cans cola-flavored carbonated beverage
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1 medium apple, quartered
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1 medium onion, quartered
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1 tablespoon garlic powder
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1 tablespoon salt
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1 tablespoon ground black pepper
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2 cups hickory wood chips, or more as needed (Optional)
Direction
- Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry.
- Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan.
- Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover turkey loosely with foil.
- Add wood chips to the smoker according to the manufacturer's directions. Place the roasting pan in the preheated smoker. Smoke the turkey, basting every 1 to 2 hours with juices from the bottom of the roasting pan, for 5 hours.
- Add more wood chips if desired. Continue smoking and basting, until turkey is no longer pink at the bone and the juices run clear, about 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (80 degrees C).
