Turkey in a Smoker

SUBMITTED BY: Doug Kacsir PHOTO BY: kross

"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."

PREP TIME	20 Min
COOK TIME	10 Hrs
READY IN	10 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 1 (10 pound) turkey

USMETRIC

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INGREDIENTS

1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
1/2 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

READ REVIEWS (48)

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.

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REVIEWS

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Reviewed on Jan. 25, 2004 by GAYLEREYNOLDS

This is the best smoked turkey I have ever fixed. I used an electric smoker and it took about 10 hours for a 14 lb. turker. I also used the brine with the kosher salt and brown sugar. Thank you for bringing this recipe to everyone!

15 users found this review helpful

Reviewed on Sep. 12, 2006 by GTH

Excellent recipe. This really does blow your guests away. I have made this several times and I have a few tips. Fyi- I use a electric brinkmann smoker. Don't use a brine if your turkey is injected with a soulution (butterball). 10 to 14 lbs is best. It will definitely take a mininum 10 hours (at 220-230 degrees). 1 can of cola or a 16oz bottle is plenty. I like a hickory/pecan wood mix (pecan is smoother). Don't smoke after the bird reaches 140degrees. degrees.I only baste every 3-4 hours when I check the wood.I also like to rub the bird with rosemary. Enjoy..It's the best turkey you will ever have!

14 users found this review helpful

Reviewed on Nov. 4, 2003 by Joel Manthei

WORTH THE TIME! Plan on a day relaxing in your favorite lawn chair getting up once every hour only to throw on some more woodchips and getting another beer. Although this recipe takes 10+ hours its a sinch and worth every moment. The only alteration I made is soaking the turkey in salt water a couple of hours before smoking (1 1/2 to 2 cups Kosher salt desolved in enough water to cover the turkey).

14 users found this review helpful

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