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