Garlic Smoked Whole Turkey

 

Smoking a whole turkey can seem daunting for some, however it is just a large chicken, right?  Did that help any?  It's not all that hard if you take one step at a time!

 


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Garlic Smoked Whole Turkey

Everyone loves garlic, so does the turkey

Garlic comes in so many different forms. Fresh cloves, crushed in jars, roasted, granular, powder, with salt, with lemon pepper...the list goes on and on.  Suffice it to say that most people love garlic in just about any form.  This recipes uses two types of garlic flavors.

   1 (10 pound) whole turkey

  • 6 cloves garlic, crushed
  • 2 tablespoons seasoned salt
  • 1/2 cup butter
  • 2 (12 fluid ounce) cans dr. Pepper or other carbonated beverage
  • 1 apple, rough chopped
  • 1 onion, rough chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • salt
  • fresh ground black pepper

Get some nice apple, cherry, maple or other light smoking chunks to place on the fire as needed.  Don't over smoke as it is really easy to do.

Preheat smoker to 225° to 250°.

Rinse your turkey under cold running water and pat dry with paper towels. Rub the crushed garlic over the outside of the bird, and sprinkle with the pepper and seasoned salt to taste. If you have some extra garlic and have the mind to, place some of the crushed garlic under the skin of the turkey.  Place the turkey in a disposable roasting pan.

Fill turkey cavity with butter, apple, onion, garlic powder, onion powder, cayenne pepper, salt and ground black pepper. Drizzle the cola in with the other stuffing and pour the reminder in the pan to be used for basting.

Smoke at 225° to 250° until the internal temperature reaches 165° when measured in the thickest part of the thigh. It may take you 8 to 10 hours of cooking depending upon the temperature of the pit.  Baste the bird every hour with the juices from the bottom of the roasting pan.

Allow to rest for 15 minutes, carve and serve.

 

 

 

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