Turkey in a Smoker Best Dishes

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Turkey in a Smoker

"This is a exquisite recipe for smoked turkey. A barbeque grill is nearly impossible to cook dinner a huge hen. A smoker is first-class for this. I opt for hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does now not count whether the wood is inexperienced or seasoned. Mesquite, if now not well pro, will generate a creosote type coating due to the sap that oozes out of the timber whilst cooking."

Ingredients :

1 (10 pound) complete turkey, neck and giblets removed
4 cloves garlic, overwhelmed
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

Instructions :

Prep : 20M	Cook : 13M	Ready in : 10H20M

Preheat smoker to 225 to 250 levels F (one hundred ten to a hundred and twenty stages C).
Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outdoor of the chicken, and sprinkle with pro salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and floor black pepper. Cover loosely with foil.
Smoke at 225 to 250 stages F (a hundred and ten to one hundred twenty degrees C) for 10 hours, or until inner temperature reaches 180 stages F (eighty ranges C) while measured in the thickest part of the thigh. Baste the hen every 1 to 2 hours with the juices from the lowest of the roasting pan.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it lightly, and make smooth-up less difficult.

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