Smoked Turkey With Hickory Flavor
Prep: 15 minutes
Cook: 10 hours
Yields: 8 servings
Welcome, hungry travelers! Let’s embark on a journey to smoking turkey bliss!
Grab a plump turkey, about 10 pounds, and give it a cold shower. Pat it dry like a cuddly teddy bear!
Next, rub the outside with garlic and sprinkle on some seasoned salt. This is like giving your turkey a spa treatment!
Now, let’s get to the fun part! Fill the turkey’s belly with a delicious potion. Add butter, cola, apple, onion, garlic powder, salt, and pepper. It’s like a Thanksgiving feast inside the turkey!
Fire up your smoker and preheat it to 225-250°F. It’s like setting the stage for a smoking concert!
Place the turkey in a roasting pan and put it in the smoker. Smoke for 5 hours, basting every hour with the delicious juices. Imagine a juicy symphony!
After 5 hours, add more wood chips if needed. Keep smoking until the turkey’s juicy interior is no longer shy and the juices run clear, about 5 more hours. Imagine the turkey blushing with flavor!
Now, it’s time for the grand finale! Insert a digital thermometer into the thickest part of the thigh. When it reads 180°F, your turkey is ready to rock the table!
Let it rest for a bit, then carve it up and enjoy the juicy, smoky goodness!
Printable Recipe
Ingredients
- 1 plump turkey (about 10 pounds)
- garlic (for rubbing)
- seasoned salt (for sprinkling)
- 1/4 cup butter (for stuffing)
- 1 cup cola (for stuffing)
- 1 apple (for stuffing)
- 1 onion (for stuffing)
- 1 teaspoon garlic powder (for stuffing)
- 1 teaspoon salt (for stuffing)
- 1 teaspoon pepper (for stuffing)
- wood chips (for smoking)
Instructions
- 1. Give the turkey a cold shower and pat it dry.
- 2. Rub the outside of the turkey with garlic and sprinkle seasoned salt.
- 3. Fill the turkey's belly with butter, cola, apple, onion, garlic powder, salt, and pepper.
- 4. Preheat the smoker to 225-250°F.
- 5. Place the turkey in a roasting pan and put it in the smoker.
- 6. Smoke for 5 hours, basting every hour with the juices.
- 7. After 5 hours, add more wood chips if needed and continue smoking until the juices run clear, about 5 more hours.
- 8. Insert a digital thermometer into the thickest part of the thigh; when it reads 180°F, the turkey is ready.
- 9. Let the turkey rest before carving and serving.
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