Turkey in a Smoker

Method

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   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.

Nutrition

calories

625 kcal

fatContent

32 g

fiberContent

1 g

sugarContent

8 g

sodiumContent

1185 mg

proteinContent

71 g

cholesterolContent

225 mg

carbohydrateContent

10 g

saturatedFatContent

12 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews