Turkey in a Smoker Good Recipes

Sunday, March 11, 2012

Turkey in a Smoker

"This is a amazing recipe for smoked turkey. A barbeque grill is nearly not possible to prepare dinner a massive hen. A smoker is great for this. I select hickory chips or hickory wood. Hickory generates a more even smokiness than different woods, and it does not be counted whether or not the wooden is green or seasoned. Mesquite, if not properly seasoned, will generate a creosote kind coating because of the sap that oozes out of the wood whilst cooking."

Ingredients :

1 (10 pound) whole turkey, neck and giblets removed
four cloves garlic, beaten
2 tablespoons seasoned salt
half of 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 ranges F (a hundred and ten to 120 ranges C).
Rinse turkey below bloodless water, and pat dry. Rub the beaten garlic over the outside of the bird, and sprinkle with pro salt. Place in a disposable 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 tiers F (one hundred ten to a hundred and twenty degrees C) for 10 hours, or until inner temperature reaches 180 degrees F (80 degrees C) when measured within the thickest part of the thigh. Baste the hen each 1 to two hours with the juices from the lowest of the roasting pan.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it lightly, and make smooth-up simpler.

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