Reviewed: Sep. 1, 2003

This recipe makes a delicious, very moist turkey! I always smoked my turkeys right on the rack of the smoker......but not any more! Placing it in a roasting pan or pot really keeps the moisture in. Thanks Doug!

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Robin

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Reviewed: Jun. 2, 2003

I put the turkey in a big roasting pan and put it on the grill with charcoal and apple chips. I put the top ont he grill and left it for a few hours. IT WAS THE BEST TURKEY I HAVE EVER HAD IN MY LIFE. I made three of these THREE in less than two months. Then I tried it with cornish hens! I came back on here just to leave the review ( and to look up the recipe again). I was a little leary about the coke but it worked.

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GO4URS

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Reviewed: Dec. 29, 2002

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 combination. I have had my share of smoked turkey prior to this one but have decided there is no need to go looking for a better recipe. This was the best smoked turkey I have ever had and it had rave reviews from out dinner guests. My daughter-in-law said the turkey defines the word "succulent". She said, "you just want to sit there and suck all the juices out".

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MIKE-B

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Reviewed: Dec. 1, 2002

This is without a doubt the best smoked turkey I've ever had. The things I did different was to cook the turkey in indirect heat at 325-350 degrees using hickory chunks. My turkey was 18 lbs. and took just over 6 hrs. The different flavors you tast are unbelievable. Thank You

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BGOLF4ME

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Reviewed: Nov. 24, 2002

I am not real big on smoked meat, and turkey is not my favorite, but, I have to say, the recipe for this smoked turkey was absolutely DELICIOUS! We have a huge grill/smoker combo and cooking time was only about 5 hours. The turkey was tender, moist and flavorful. We really enjoyed the results of this recipe and can't wait to use it again for friends and family!!

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ARK_AMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Haslet, Texas, USA

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Reviewed: Sep. 7, 2002

This turkey is great!

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LINDAJOYNES

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Reviewed: Jun. 25, 2002

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 for bringing this recipe to everyone!

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: Dec. 25, 2001

I was skeptical at first and preparing Thanksgiving dinner for my in-laws made me very cautious. Not to worry this is a GREAT recipe. The flavor, the ease, the aroma in my neighborhood. I made 2 birds. This one and a classic roasted one. Needless to say there was a lot of the roasted one left over.

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JOE BOB

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Reviewed: Nov. 23, 2001

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 though.

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CALIFORNIA GIRL

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Reviewed: Nov. 23, 2001

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 I had a winner on my hands with the YELPS of joy from people who tasted the first slices of the bird. INTENSE smoky flavor (the applewood was a good choice). And the Pepsi-Cola and butter and apple and onion and garlic inside hit the spot giving it incredible sweetness. I brined this turkey first using a brine recipe I got on this site (with salt and brown sugar and rosemary (which I added)). This was one of the best turkeys I've ever prepared. The skin was very dark with smoke, with when you pricked it, it snapped. Inside the turkey was surprisingly moist. A definite hit. Almost sinister and alien it was so intensely flavored.

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KJEFFERIES

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Reviewed: Nov. 23, 2001

This was a wonderful tasting smoked turkey.. I used a 12# turkey, soaked it in a brine solution of 1 1/2 cups salted water using kosher salt, added some herbs also to the solution soaking it for 6 hrs completely covered with iced water... I did everything the recipe called for but the next time I make this turkey I will only put one can of cola inside this size turkey... there was to much liquid in my pan and I had to remove some of it while the turkey smoked... also it took my 12 pounder 11 hrs in my electric smoker to cook.. it was very moist and flavorful... everyone said it was the best smoked turkey they ever ate

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Sherry

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Reviewed: Jun. 28, 2001

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 its a sinch and worth every moment. The only alteration I made is soaking the turkey in salt water a couple of hours before smoking (1 1/2 to 2 cups Kosher salt desolved in enough water to cover the turkey).

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