Smoked Turkey


Looking to up your turkey game? Smoking is a great way to infuse bold flavors and juicy tenderness into your bird. Try this easy recipe for a tasty treat.

Preparation time: 20 min
Cooking time: 10 hours
Resting time: N/A
Total time: 10 hrs 20 mins
Serves: 12


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


  1. Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).
  2. Rinse the turkey under cold water and pat dry. Rub crushed garlic over the outside of the turkey and sprinkle with seasoned salt. Transfer to a disposable roasting pan.
  3. Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover the turkey loosely with foil.
  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.
  5. Add more wood chips if desired. Continue smoking and basting until the turkey is no longer pink at the bone and the juices run clear, about 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).

Soak wood chips in water for 30 minutes before adding to the smoker for enhanced smoke flavor. Monitor turkey’s internal temperature with a meat thermometer for safe cooking.

Nutritional Info:
Calories: 625
Carbs: 10g
Protein 70g
Fat 32g

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