Turkey in a Smoker

Turkey in a Smoker

140

"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."

Ingredients

10 h 20 m {{adjustedServings}} servings 625 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 71.2 g
  • 142%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 1185 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

140
  1. 163 Ratings

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I sing praises here. I used applewood instead of hickory. And I used an LP water smoker instead of charcoal. Much easier and quicker (5 hours instead of 10 for a 12 lb free-range turkey). I knew...

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...

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 injec...