Prep Time: 20 minutes

Cook Time: 10 hours

Total Time: 10 hours 20 minutes

Servings: 13



1 (10 lb) whole turkey, neck and giblets removed

Four cloves garlic, crushed

2 tbsp. seasoned salt

½ cup butter

2 (12 fluid oz.) cans of cola-flavored carbonated beverage

One medium apple quartered

One medium onion, quartered

1 tbsp. garlic powder

1 tbsp. salt

1 tbsp. ground black pepper

2 cups hickory wood chips, or more as needed



Set a smoker’s temperature between 225 and 250 degrees F (110 and 120 degrees C).

Wash the turkey in cold water, then pat it dry.

The outside of the turkey should be covered in smashed garlic and seasoned salt. Transfer to a roasting pan that is not reusable.

Butter, cola, apple, onion, garlic powder, salt, and pepper should be placed within the turkey’s cavity. Wrap foil loosely around the bird.

As directed by the manufacturer, add wood chips to the smoker. Activate the smoker and place the roasting pan inside. For five hours, smoke the turkey, basting it every one to two hours with liquids from the roasting pan’s bottom.

If needed, add more wood chips. Continue smoking and basting for another 5 hours or until the turkey is no longer pink at the bone and the juices are clear. The thickest region of the thigh, close to the bone, should register 180 degrees Fahrenheit (80 degrees Celsius) on an instant-read thermometer.