Reviewed: Dec. 30, 2011

I made this recipe as presented using the brine recipe here as well. You cannot miss with this combo. Easily the best turkey I've had. Watch your temps carefully, don't overcook. 160 165 should yield nice moist breast. It truly is wonderful....*****

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Reviewer:

Jeff Leavitt

Reviewed: Nov. 30, 2011

We usually fry our turkey, because we were expecting health-conscious guests, I decided to smoke it. We used our propane grill and used the indirect heat method with hickory chunks. The night before, I brined the 14 lb. turkey. It was on the grill at 11:00 a.m. and reached 160 degrees by 2:15 p.m. It turned out so moist, there wasn't much left! It seems intimidating, but you gotta try it! You might want to smoke a turkey breast first.

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Reviewer:

elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

Reviewed: Nov. 30, 2011

Excellent! We made this for Thanksgiving this year and it was incredible. I followed the recipe exactly with the exception of the 2 cans of coke. I used approximately 1/2 can. The drippings helped to make the best gravy I have ever made. Can't wait to make it again!

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Reviewer:

JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

Reviewed: Nov. 29, 2011

This is a great recipe. We've made it twice now (1 practice run & 1 on Thanksgiving for our family) both turned out wonderful! We used apple wood chips for the smoke. Skin gets blackened, but it is from the smoke & gets tossed anyways. Delicious & a keeper :)

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Reviewer:

cookin4eight

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Medford, Oregon, USA

Reviewed: Nov. 29, 2011

I just made it this year. First time I made turkey. It turned out very good! We had two turkey's. I got lot's of compliments from the other turkey maker. He couldn't keep his hands off of it and kept picking at it before it was served. The ingredient make a very good "sauce" which I drizzled over the top of it after I had cut it up, just keep it moist. One thing to be sure of is to definitely baste every 1 hour or so. Also, I used a brown sugar, kosher salt, vegetable stock brine, and brined it overnight. And doing this seemed to actually help the turkey cook much more easily and very quickly. Which turned out perfect as my smoker was having a problem getting higher than 200° as it was very cold outside. Started smoking it at around 6:15 a.m., it was done around 1:30 - 2:00 p.m.

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Reviewer:

thomas77

Reviewed: Nov. 28, 2011

This is the most amazing smoked turkey we have ever had!!! I followed the recipe exactly. Took another reviewers idea and reduced the sauce. OMG! If possible, this made it even better. This will now be a staple on our Thanksgiving table!

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Reviewer:

LovetoCook

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: Nov. 26, 2011

This was an excellent recipe for smoked turkey. The flavors blended together nicely. We smoked it with a apple juice/water mixture. We used a granny smith apple in the cavity with the other ingredients. Very little leftovers.

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Reviewer:

Tammy

Cooking Level: Intermediate

Living In: Cottontown, Tennessee, USA

Reviewed: Nov. 23, 2011

Great recipe! I bought the smallest Traeger smoker 2 months ago so I experimented tonite with this recipe. I had a horrible experience 3 yrs ago w/ a $30 fresh turkey, brine and roast recipe, so I wanted to give my Traeger a try w/ a $5 Safeway turkey (13 lbs). HOMERUN, awesome turkey...for $5. The $2.50 foil pan I bought fit perfectly. I followed 95% of recipe; thawed the tukey in the fridge, rinsed, & patted dry...rubbed w/ olive oil, minced garlic & poultry seasoning on the outside. I placed the turkey in the pan & added 2 T of butter, the onion, apple, minced garlic, and about 4 c of diet coke in the cavity. I loosely sealed the edges of pan w/ heavy foil. I turned on smoke for 5 minutes with the lid open to get it started, & then closed the lid & heated on high for 10 minutes. The temp at that time was about 300 degrees. I placed the pan on the grill & closed the lid...and kept the smoker on high for 15 minutes. I then turned to medium and continued to go outside to admire the great aroma.. The temp remained around 225 when on medium. Short on time, I alternated between high and medium heat (the temp alternated between 225-300 degrees). At 2 hrs, I basted the turkey w/ butter...it was browning beautifully. I recovered & continued cooking for a total of 4 hrs; unbelieveably moist, fall off the bone, turkey. Can't wait to try again...I will cook on low next time for duration, and skip the basting... Truly the most moist(est) turkey I have every prepared!

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Reviewer:

Severson1

Reviewed: Nov. 22, 2011

Best Turkey ever! Followed directions except I used apple wood chips. Very moist. I have done this twice in the past month the second time i did it i used a turkey with a pop up timer and it was done in 5 hours @ just under 250 temp, it was a 15 pound turkey cooked on a lp smoker. You will be amazed!

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Reviewer:

dean9999v

Reviewed: Nov. 20, 2011

I followed this exactly as written on my Taeger Smoker using Mesquie and used a 10 lb free range chicken. Very Very good, I have smoked many birds and this was one of the best. The spices were just right and the gravy from the drippings was awsome. Usually the garvy is quite smokey, but this was very nice due to the loose foil the dripping piced up less smoke. I will do this again with a turkey at xmas.

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