Skip to main content New<> this month
Get the Allrecipes magazine

Turkey in a Smoker

Rated as 4.8 out of 5 Stars

"This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking."
Added to shopping list. Go to shopping list.

Ingredients

10 h 20 m servings 625
Original recipe yields 13 servings (1 (10 pound) turkey)

Directions

{{model.addEditText}} Print
  1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  2. Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned 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.
  3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 625 calories; 31.7 9.8 71.2 225 1185 Full nutrition

Explore more

Reviews

Read all reviews 182
  1. 214 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I sing praises here. I used applewood instead of hickory. And I used an LP water smoker instead of charcoal. Much easier and quicker (5 hours instead of 10 for a 12 lb free-range turkey). I knew...

Most helpful critical review

Some guests totally enjoyed this, but definately preferred the fried turkey we make. The fried turkey was favored for both flavor and moistness. It's always fun to try new things in our smoker t...

Most helpful
Most positive
Least positive
Newest

I sing praises here. I used applewood instead of hickory. And I used an LP water smoker instead of charcoal. Much easier and quicker (5 hours instead of 10 for a 12 lb free-range turkey). I knew...

Excellent recipe. This really does blow your guests away. I have made this several times and I have a few tips. Fyi- I use a electric brinkmann smoker. Don't use a brine if your turkey is injec...

This is the best smoked turkey I have ever fixed. I used an electric smoker and it took about 10 hours for a 14 lb. turker. I also used the brine with the kosher salt and brown sugar. Thank you...

This was my first attempt at smoking a turkey. We had relatives over for Christmas dinner so I smoked this turkey recipe (13 pound bird) and baby back ribs at the same time. Wow! What a great...

We smoked a 28lb turkey for the company Thanksgiving party using this recipe last year. There were 5 other traditional turkeys at this party but ours was the only one completely gobbled up. One ...

This was awesome! I used a brining recipe from here. Let the turkey set in the brine over night. Followed this recipe as well as injecting the bird with a marinade and then covering the top with...

AWESOME FLAVOR BUT WATCH THE TIME JUST BECAUSE THE BIRD WEIGHS MORE DON'T LEAVE IT IN LONGER!

Excellent recipe. Turkey was a big hit with guests on Thanksgiving. The turkey did take about 11 hours on our electric smoker - we had a 14 pounder. Thanks!

WORTH THE TIME! Plan on a day relaxing in your favorite lawn chair getting up once every hour only to throw on some more woodchips and getting another beer. Although this recipe takes 10+ hours ...