Turkey in a Smoker

This smoked turkey recipe makes a moist, tender turkey full of hickory flavor for an impressive, slow-cooked centerpiece perfect for Thanksgiving.

• Preparation Time: 20 mins
• Cooking Time: 9 hr
• Total Time: 9 hr 20 mins
• Calories: 625 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 4 cloves garlic, crushed
• 1 (10 pound) whole turkey, neck and giblets removed
• 2 tablespoons seasoned salt
• 2 (12 fluid ounce) cans cola-flavored carbonated beverage
• 1 medium apple, quartered
• 1 medium onion, quartered
• 0.5 cup butter
• 2 cups hickory wood chips, or more as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 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.