Ingredients

• 1 , 10 pound
• 4 cloves garlic , crushed
• 2 tablespoons seasoned salt
• 0.5 cups butter
• 2 , 12 fluid ounce
• 1 medium apple , quartered
• 1 medium onion , quartered
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 cups hickory wood chips , Optional

Instructions

1. 1 Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. 2 Rinse turkey under cold water, and pat dry.
3. 3 Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan.
4. 4 Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover turkey loosely with foil.
5. 5 Add wood chips to the smoker according to the manufacturer's directions. Place the roasting pan in the preheated smoker. Smoke the turkey, basting every 1 to 2 hours with juices from the bottom of the roasting pan, for 5 hours.
6. 6 Add more wood chips if desired. Continue smoking and basting, until turkey is no longer pink at the bone and the juices run clear, about 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (80 degrees C).

Nutrition per serving