Hickory-Smoked Turkey with Cola-Infused Apple and Onion

Recipe Collection: Dinner

Hickory-Smoked Turkey with Cola-Infused Apple and Onion is a show-stopping centerpiece for any holiday gathering. Infused with the unique flavors of cola, apple, and onion, this turkey is smoked to perfection, resulting in a moist, tender, and flavorful bird that will leave your guests raving. The subtle sweetness from the cola and the aromatic hickory smoke create a harmonious blend that elevates the traditional turkey to new heights.

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Overview

This Hickory-Smoked Turkey is a show-stopping centerpiece for any holiday gathering. Infused with the unique flavors of cola, apple, and onion, this turkey is smoked to perfection, resulting in a moist, tender, and flavorful bird that will leave your guests raving. The subtle sweetness from the cola and the aromatic hickory smoke create a harmonious blend that elevates the traditional turkey to new heights.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 13

Cooking Time: 600 minutes

Ingredients

• 1 10 Pounds (lb) whole turkey, neck and giblets removed
• 4 Cloves garlic, minced
• 2 Tablespoons (tbsp) seasoned salt
• 0.5 Cups butter, softened
• 2 12 Fluid Ounces (fl oz) cans cola-flavored carbonated beverage
• 1 Medium apple, quartered
• 1 Medium onion, quartered
• 1 Tablespoon (tbsp) garlic powder
• 1 Tablespoon (tbsp) salt
• 1 Tablespoon (tbsp) black pepper, ground
• 2 Cups hickory wood chips, optional

Steps

1. Preheat your smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Rinse the turkey under cold water and pat it dry with paper towels.
3. Rub the minced garlic over the outside of the turkey and sprinkle with seasoned salt. Place the turkey in a disposable roasting pan.
4. Fill the turkey cavity with the softened butter, cola, quartered apple, quartered onion, garlic powder, salt, and black pepper. Loosely cover the turkey with foil.
5. Add hickory wood chips to the smoker according to the manufacturer's directions. Place the roasting pan with the turkey in the preheated smoker.
6. Smoke the turkey, basting every 1 to 2 hours with the juices from the bottom of the roasting pan, for approximately 5 hours.
7. Add more wood chips if desired. Continue smoking and basting until the turkey is no longer pink at the bone and the juices run clear, about 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (80 degrees C).
8. Once done, remove the turkey from the smoker and let it rest for at least 20 minutes before carving.

Enjoy your perfectly smoked turkey with your favorite holiday sides!