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.
Ingredients
- whole turkey, neck and giblets removed: 1 piece (10 pound)
- garlic: 4 clove (crushed)
- seasoned salt: 2 Tbsp
- butter: 0.5 cup
- cola-flavored carbonated beverage: 2 cans (12 fluid ounce cans)
- medium apple, quartered: 1 piece
- medium onion, quartered: 1 piece
- garlic powder: 1 Tbsp
- salt: 1 Tbsp
- ground black pepper: 1 Tbsp
- hickory wood chips: 2 cups (or more if needed, optional)
Metric Conversion
Stages of cooking
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Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).
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Rinse turkey under cold water, and pat dry. Dotdash Meredith Food Studios
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Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan. Dotdash Meredith Food Studios
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Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover turkey loosely with foil. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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). Dotdash Meredith Food Studios
