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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 13 |
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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. Ingredients:
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 |
Directions:
1. Preheat smoker to 225° to 250°F (110° to 120°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. 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.
3. 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.
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