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Old 10-16-2007, 07:02 PM
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Rickski Rickski is offline
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Join Date: Mar 2007
Location: Southern NH
Posts: 1,198
Default Turkey in a Smoker

This is the recipe I use for smoking turkey. I usually get the smoker to temperature using charcoal and start to place pieces of Hickory, Cherry, or even dried grape vines onto the hot coals. I also put some beer into the body cavity.

First time I tried it, I used a couple large forks to lift the turkey out of the pan. The meat fell off and I ended up using a set on tongs to pick the meat off the bones and onto a serving dish. The next time, I had the bird in a string hammock so I could lift it.

One benifit of smoking a turkey is that the cold left overs are great.


  • 1 (10 pound) whole turkey, neck and giblets removed
  • 4 cloves garlic, crushed
  • 2 tablespoons seasoned salt
  • 1/2 cup 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

  1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees 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. Place 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 10 hours, or until internal temperature reaches 180 degrees F (80 degrees 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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