It is a nice recipe for smoked turkey. A barbecue grill is almost inconceivable to prepare dinner a big fowl. A smoker is greatest for this. I want hickory chips or hickory wooden. Hickory generates a extra even smokiness than different woods, and it doesn’t matter whether or not the wooden is inexperienced or seasoned. Mesquite, if not effectively seasoned, will generate a creosote kind coating due to the sap that oozes out of the wooden whereas cooking.
Recipe Abstract check
- 1 (10 pound) complete turkey, neck and giblets eliminated
- four cloves garlic, crushed
- 2 tablespoons seasoned salt
- ½ 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 floor black pepper
- Step 1
Preheat smoker to 225 to 250 levels F (110 to 120 levels C).
Rinse turkey below chilly water, and pat dry. Rub the crushed garlic over the surface of the fowl, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and floor black pepper. Cowl loosely with foil.
Smoke at 225 to 250 levels F (110 to 120 levels C) for 10 hours, or till inner temperature reaches 180 levels F (80 levels C) when measured within the thickest a part of the thigh. Baste the fowl each 1 to 2 hours with the juices from the underside of the roasting pan.