Turkey in a Smoker

Prep Time:
20 mins

Cook Time:
9 hrs

Additional Time:
20 mins

Total Time:
9 hrs 40 mins

Servings:
10

Yield:
1 (10-pound) smoked turkey

Ingredients

Directions

Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).

Pat turkey dry thoroughly with paper towels—inside and out. This removes excess moisture and also helps skin crisp during roasting.

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Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan.

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Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover turkey loosely with foil.

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Add wood chips to the smoker according to the manufacturer's directions. Place the roasting pan in the preheated smoker. Smoke the turkey, basting every 1 to 2 hours with juices from the bottom of the roasting pan, for 5 hours.

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Add more wood chips if desired. Continue smoking and basting, until turkey is no longer pink at the bone and the juices run clear, about 4 to 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (80 degrees C). Remove from the smoker, tent loosely with foil, and let rest for 20 minutes before carving.

I like to use hickory chips or hickory wood in my smoker. Hickory generates a more even smokiness than other woods, and it doesn't matter whether the wood is green or seasoned.

For best results, maintain a temperature of 225 to 250 degrees F (110 to 120 degrees C) while cooking and basting the turkey.

Place a small pan of water in the smoker to help regulate humidity and prevent the turkey from drying out.

Nutrition Facts (per serving)