This is very close to the recipe I use except I don't use cola and I DO use Penzey's spices (Bicentennial rub, toasted onion powder and Pork chop seasoning.) I do put cut up apples, onions and lots of garlic in the cavity.
I've smoked turkeys every year for the holidays and always get nice juicy birds and rave reviews. I do not baste it as opening the door lets all the heat out.
Several hours into it, I put a ham on the rack above so the ham juices drip down over the turkey; really good! Just make sure the water pan does not run out; that will dry out the turkey.
When it's done, I take the pan drippings and reduce them, add that to my gravy stock and then a roux and get a nice smoky gravy. I'm drooling just thinking of it. And the clean-up is SO nice and easy.
Was this review helpful?
7 users found this review helpful
This is very close to the recipe I use except I don't use cola and I DO use Penzey's spices...