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Smoked Turkey
This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this using hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking. "
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 an outdoor smoker to 225 to 250 degrees F. 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 medium 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 for 10 hours, or until internal temperature reaches 180 degrees. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
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