Reviewed: Dec. 6, 2012

My youngest daughter doesn't really care for turkey, until we cooked it using this recipe. We loved it!

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Reviewer:

Gloria Q

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 24, 2012

This will be my third time making this bird this way! My children said the first time i made it..."Oh, is this what turkey should taste like?" its the bomb! I used 1 can of soda and 1 cup of apple cider....I also put apple cider in the smoker water...Crazy good people.

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Reviewer:

wszetela

Reviewed: Nov. 22, 2012

I have cooked this bird 3 years in a row and love it! Wife and kids beg for me to make turkey noodle soup with the left overs.I stick to the recipe but only cook it to 165f. previous years I used charcoal smoker this year I upgraded to LP smoker.MMM Good!!

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Reviewer:

jeepnjo

Reviewed: Nov. 15, 2012

This is the best smoked turkey I've made yet! I used a 12.5 lb Butterball that I brined overnight in my turkey fryer pot. Used water,Better than Bouillion, kosher salt, jalepeno honey, regular honey, Penzeys Florida pepper and fresh garlic. I injected with Habanero infused real maple syrup about half an hour before smoking and put onion, a granny smith and 2 cloves fresh garlic in the cavity with some Pepsi. I forgot to pickup a foil roaster so I used my ceramic chicken roaster and cooked bird breast side up with a bit of Pepsi in the bottom. I rubbed my bird with EVOO and St. Amand's Cajun BBQ Rub and some Weber Beer Can Chicken seasoning. I have an electric Masterbuilt I smoked over apple and hickory for about 5-1/2 hours. I brought it in and basted with Bourbon Maple Syrup and put in oven at 325 for about 20 min to make glaze adhere. Very flavorful and juicy. I actually found the recipe about an hour into the smoking process and had already stuffed the cavity but just didn't have the cola so that didn't go in until about 2 hours into cooking but still turned out wonderful! Thanks for the great addition!

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Reviewer:

cookinkel

Reviewed: Oct. 8, 2012

I just used this recipe today to make my Thanksgiving turkey. It turned out awesome! I smoked in on my Traeger for 5 hours at 250 degrees and then at 325 degrees for about 1 1/2 hours until it reached an internal temperature of about 170 degrees. I used 2 cans of Pepsi and I used the Traeger Pork and Poultry Seasoning instead of seasoning salt. I used 2 garlic cloves cut up instead of the garlic powder. I basted the turkey every hour and I let it sit for about 20 minutes wrapped in tinfoil before we sliced it. It was soooo yummy!!!

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Reviewer:

Tammy

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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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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