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 minor ajustment we made to the recipe was to add 1C apple cider vinegar to the brine reciped we found on this site. To complete the brining process we stuffed the turkey into a roasting bag (it was a tight squeeze)poured the brine into the bag and set the turkey in a rosting pan rotating the turkey every hr or so overnight. We chose to use applewood and cherry chips in our grill (we didn't have a smoker). Don't forget to smoke the turkey in a roasting pan and keep injecting the drippings back into the turkey.Yum.

The best turkey I've ever had too. I used a Bradley electric smoker with mostly hickory wood and no brine. I don't know why or how, there's nothing really complicated about the recipe but all I can say is that the taste magically goes all the way into the turkey meat. It's not at all bland inside. I think that is the main difference that sets this recipe apart from others. I can't wait for Christmas again. I'm doing one for the Fouth of July....Yee Haw.

GREAT! We plan on serving this several times a year.

I'd give this recipe 10 stars if I could. The best turkey I've ever made. Cooked in gas smoker about 7-8 hours and came out perfectly. Even my mom, who doesn't like smoked turkey, loved it. I think this might take the place of brisket at our BBQ's from now on.

I used a bone-in turkey breast that weighed approximately 10 pounds. I used the spices listed but placed them inside the skin of the turkey. I added 1 tbsp. of white pepper as well. I placed the apple and onion on the center part of the cavity. I did not pour on the coke as I didn't want to clean the mess out of my smoker. I smoked the bird for 2.5 hours and then removed it to a roasting pan. I poured on the coke, covered, and baked the bird for an additional 2.5 hours (internal temperature 170 degrees). The turkey was very tasty. I doubt it could have been much better had I smoked it instead of baking it.

This was great. Everyone was skeptical when I poured soda in the pan, but they were believers when when they tasted that very moist and tender bird. I brined the bird overnight and that cut the cooking time almost in half.

This recipe is awesome. I was a little nervous about the soda. But I took the plunge and did it anyway. The turkey was so flavorful and juicy. Im sold. We will never have dry plain turkey again. I smoked mine in my weber grill with hickory wood chunks soaked over night. I also used charcoal chunks/lumps which burned so much better and longer. It cooked in about 3 hours. 13lbs bird.

Exceptional. I smoked a 21 pound turkey for 16.5 hours at 185 degrees. Used hickory chuncks. Soaked them for 48 hours before use. Brined the turkey as well. The taste was incredible. I will use this next year too. ~M

This was our Thanksgiving dinner and it rates a 10! Moist, juicy and flavorful. Our 11 lb. bird did not take 10 hours to smoke, more like 8 hours. We will be using this recipe throughout the year - thanks for sharing!

I used this recipe during Thanksgiving and it was a huge success! Will be using this recipe for now on!

This is the BEST turkey ever!!!! We will never make turkey in other way. Thanks for a great recipe!

My husband and I tried this before we served it on Thanksgiving just to give the smoker a trial run. It turned out very good. We left it on the smoker a little longer than we should have so it was a little dry but not too bad. It is very flavorful and very easy to prep.

my husband loved this recipe. it has a really smoky taste. will be using it again for thanksgiving.

This is a terrific turkey recipe. I'm not crazy for turkey, but I will cook it more often now. When my Dad says "this is the best dame turkey I've had", you know it has to be good because he doesn't compliment much. Thanks!

My husband and I used this recipe to smoke a turkey for Thanksgiving and it was a hit. At first, I was leary about all the different flavors but it was the best turkey I/we have ever eaten. When Christmas came along we had several requests to smoke a turkey for my grandmother's dinner. Of, course we did and our turkey was all gone. The poor oven baked turkey was almost still all in the pan.

My sister made a bag turkey and I made this one. After all was said and done my turkey was a smash hit no leftovers here ! Everybody requested to know where i got the recipe and I told them about allrecipes.com . All I can say is two thumbs up and a 6 star rating from me and the family.

I just got a new smoker so this was my first try at smoking meat. I'm thrilled I used this recipe because everyone said it was the best turkey they had ever eaten. I did make a few small changes and they were to use a 16 oz. cola instead of the two 12 oz. For the seasoning salt I used a basic barbecue rub that I use on beer can chicken. I used the four crushed garlic cloves on the outside and then put them in the cavity instead of the garlic powder. I smoked two 14 pound turkeys and a 10 pound turkey plus I used the same recipe cut in half on two chickens that I added to the smoker with about 6 hours left in the smoking time. Everything turned out super except I would have to say the turkeys were better than the chickens.

We used a brined turley so we omitted the seasoned salt. Also hubby said that 10 hours is wayy too long to smoke a turkey...he did our's for about 7. Very tasty but I think we preferred the turkey he deep-fryed.... sorry!