Smoked turkey

Smoked turkey

Recipe by: Doug Kacsir


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  • 1 (ten pound) total turkey, neck and giblets removed
  • four cloves garlic, crushed
  • two tablespoons seasoned salt
  • 1/two cup butter
  • two (12 fluid ounce) cans cola-flavored carbonated beverage
  • 1 apple, quartered
  • one onion, quartered
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • one tablespoon ground black pepper
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10 h 20 m

  1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  2. Rinse turkey underneath cold water, and pat dry. Rub the crushed garlic in excess of the outside of the bird, and sprinkle with seasoned salt. Spot 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 ten hrs, or till internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest element of the thigh. Baste the bird each and every one to 2 hrs with the juices from the bottom of the roasting pan.

Joss Whedon

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