Prep 20 mins
Cook 10 hrs
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 wood that 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.
- 1 (10 lb) whole turkey, neck and giblets removed
- 4 garlic cloves, crushed
- 2 tablespoons seasoning salt
- 1⁄2 cup butter (I used unsalted 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
- Preheat smoker to 225° to 250°F (110° to 120°C).
- Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Plase 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°F (110° to 120°C) for 10 hours, or until internal temperature reaches 180°F (80°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.