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Turkey in a Smoker

Turkey in a Smoker

  • Prep

    20 m
  • Cook

    10 h
  • Ready In

    10 h 20 m
Doug Kacsir

Doug Kacsir

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 13 servings

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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

Directions

  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.
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Reviews

ComputerUp
281

ComputerUp

11/4/2003

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 I had a winner on my hands with the YELPS of joy from people who tasted the first slices of the bird. INTENSE smoky flavor (the applewood was a good choice). And the Pepsi-Cola and butter and apple and onion and garlic inside hit the spot giving it incredible sweetness. I brined this turkey first using a brine recipe I got on this site (with salt and brown sugar and rosemary (which I added)). This was one of the best turkeys I've ever prepared. The skin was very dark with smoke, with when you pricked it, it snapped. Inside the turkey was surprisingly moist. A definite hit. Almost sinister and alien it was so intensely flavored.

GAYLEREYNOLDS
249

GAYLEREYNOLDS

1/25/2004

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!

GTH
213

GTH

9/12/2006

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!

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