Coke Smoked Turkey

Braaiing Instructions

• Make sure you plan the smoke as it takes roughly 10 hours to smoke the Turkey at these low temperatures. Preheat your smoker to 110 degrees Celsius. The low temperature keeps the turkey juicy and allows it to become soft and tender.
• Remove the Turkey from its wrapping and wash properly with cold water, taking extra care to rinse the inside from all blood. Pat dry with paper towel and make sure all feathers have been properly removed.
• Use your favourite braai spice and mix with enough crushed garlic to rub over the whole bird. Left over garlic and spice can be mixed with the stuffing.
• Remove all the innards from the turkey, mix all the ingredients for the stuffing together and stuff the turkey.
• Insert temperature probes in the breast and inner thigh and then place disposable tray below the turkey. Fill the pan with the remaining Coca Cola / Pepsi/ Fritz Kola, place the turkey indirectly on the heat and close the smoker.

 Pro Tip: The choice of wood to smoke is really important. I chose to use Applewood and it really complimented the turkey well. Hickory will also work well but be careful of stronger woods like mesquite. Also remember that you do not want to see thick billows of smoke coming from the smoker – too much smoke generally makes the meat bitter. Rather aim for a continuous flow of light smoke. And remember… If you’re lookin’, you ain’t cookin’!

• Let the Turkey smoke for 2-3 hours and then check the moisture levels of the tray. At this point I place the Turkey on top of some veggies in the roasting tray and cover everything with tinfoil.

Pro-Tip: At this point the meat would have absorbed more than enough smoke and by covering with tinfoil you are locking in the moisture, instead of letting it escape in the heat.

• Keep monitoring your temperature probes. You are looking for an internal temperature on the breast of 68 C and 70 C on the inner thigh. Once these temperatures are reached, then add more coal and heat the grill to 200 C. Remove the foil and the tray and place the turkey directly on the grid.

Pro Tip: Heating the smoker so high for the last 45 – 60 minutes of your cook crisps the skin. If you do not do this, the skin could turn out a bit rubbery.

• While the turkey is finishing its smoke, you can make a quick gravy with the juices left in the tray. Scoop 2 cups of juices out of the tray and add it to a saucepan. Add 1 cup of red wine and 1 Tbsp of stock (I like to use Gefro). Bring to a rolling boil and cook for 5 minutes.

Pro Tip: For some added flavour, you can make the sauce and place the open saucepan in the smoker to absorb some more of the flavours.

• Once the turkey breast reaches an internal temperature of 74 C and the inner thigh 80 C, you can remove the turkey from the smoker. Let it rest for 5 to 10 minutes.

Carve and enjoy!