Turkey in a Smoker
Course: ThanksgivingCuisine: EuropeanPrep Time
20 mins
Cook Time
10
minutesTotal Time
10
minutesServings
13
Ingredients
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 medium — apple, quartered
1 medium — onion, quartered
1 tablespoon — garlic powder
1 tablespoon — salt
1 tablespoon — ground black pepper
2 cups — hickory wood chips, or more as needed (Optional)
Directions
- 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).
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