Turkey in a Smoker

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Pat turkey dry thoroughly with paper towels—inside and out. This removes excess moisture and also helps skin crisp during roasting.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover turkey loosely with foil.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (10 servings total)

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