Rinse turkey under cold water and pat dry. Rub the crushed garlic all over the outside of the turkey and sprinkle with seasoned salt. Place in roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
Smoke at 225-250 degrees F for 10 hours, or until internal temperature reaches 180 degrees F when measured in the thickest part of the thigh. Baste the bird every 1-2 hours with the juices from the bottom of the roasting pan.
FAQs About Smoking a Turkey
Is using a disposable roasting pan dangerous?
A flimsy disposable roasting pan is more likely to buckle under the weight of a large turkey, possibly burning you in the process. Use a stainless steel roasting pan or handle a disposable pan very carefully.
Is a fresh turkey juicier than a frozen one?
This depends on personal preference. Consider getting a frozen turkey if you like to shop for Thanksgiving ingredients well before the holiday, and remember that a fresh turkey should be cooked within 1-2 days of purchase.
Should I brine my turkey?
Brining helps to avoid chewy, tough, and dry meat. Understanding the ins and outs of brining isn’t difficult once you know a few basic principles!
Our Cookshack Smokers
At Cookshack, we have an amazing variety of innovative smokers to help you get that delicious, smoky flavor every time! They’re easy to load, clean, and maintain and are also energy-efficient. Our smokers are made with special Spin-Glas insulation that’s surrounded by double-walled construction so the outside of the smoker is cool to the touch and safe for family.
If you’re looking for the perfect smoker to cook up your delicious Thanksgiving turkey, Cookshack has a large variety to choose from. Visit our website to see what we have to offer!
Are you ready to add a spin to the classic potato salad? Try smoking it with some delicious but non-traditional potato salad ingredients. Cookshack has two varieties for you to try. Either of these could be made using a Cookshack Electric Smoker or Fast Eddy’s™ by Cookshack Pellet smoker or grill. We have served these at cooking classes and cooking demonstrations. We seldom had leftovers!
The first recipe is from Chef Ryan from Sysco, Norman and was prepared and eaten at a recent cooking demonstration. This is served chilled like a classic potato salad.
Smoked Potato Salad
5 lbs. of your preferred red skin potato salad (mayo based)
1 C. shredded cheddar cheese
1 C. crumbled crispy bacon pieces
½ C. diced green onion
3 T. Smoked Paprika
Place the potato salad in a 2” deep half aluminum pan
Smoke the potato salad at a temperature below 160°F
Remove potato salad to the cooler and allow to cool back to a safe holding temperature
When ready to serve; garnish with smoked paprika, cheddar cheese, bacon pieces, and diced green onions
For another spin, try this smoked baked potato salad with a recipe from Cookshack dealer, Red Ritch of Houston, TX. This is a favorite with Cookshack employees! This is hot version of potato salad.
Smoked Baked Potato Salad
Medium red potatoes
Real Bacon Bits
Shredded Cheddar Cheese
Clean the potatoes
Add potatoes to boiling, salted water for 5 to 8 minutes
Strain potatoes and let them cool naturally
Mix mayo into potatoes – not runny
Add sour cream until you have a paste consistency
Sprinkle dill over the top
Spread into a rectangular pan
Add a layer of bacon bits and a layer of cheddar cheese
Smoke at 250°F using hickory wood or pellets; cook for 30 minutes and cover the pan with foil then cook another hour
We hope you enjoy these spins on the traditional potato salads. We would love to hear from you and share your favorite recipes! Give us a call at 1.800.423.0698!
Summer is almost over but that does not mean the end of grilling when you use a Fast Eddy’s™ by Cookshack Pellet Grill. The PG500 and the PG1000 models are very similar featuring the same cooking area, 4-zone cooking features, ash drawing, and warming drawer. These units are commercial quality, heavy duty, ruggedly built from stainless steel, and can be used year round. The PG1000 features an insulated lid and full shelf on the bottom, while the PG500 features a utensil holder, pellet drop feed system, and is non-insulated. Just make sure that you use a cover on your pellet grill if storing the unit outside.
We want to make it easier than ever for you to grill and smoke year round. Now until, September 10, 2015 take advantage of our Promo Code: YEARROUND and receive 10%* off the MSRP of these units. Order online or call us at 1.800.426.0698.
Use these recipes for ribeye steaks and grilled spanish corn when you grill using our pellet grills.
Grill on direct side of pellet grill over medium heat (factory setting on the PG500 and PG1000) until desired wellness
Remove and serve immediately
Grilled Spanish Corn
5 fresh or super sweet corn cobs
1/2 C. culinary grade mayonnaise
5 cloves of roasted garlic, minced
1 C. crumbled Queso Fresco
Juice of 1 lime
1 T. Smoked Paprika
1 T. Kosher Salt
1 T. Black Pepper
Cilantro (for garnish)
4″ Wooden Skewer
In a pestle and mortar (or food processor) pulverize the roasted garlic cloves, salt, pepper, and paprika
Grill corn on direct side of pellet grill until well charred and warmed
While corn is grilling; combine the garlic/spice mix and the mayo. Add the lime juice.
Brush the garlic/spice mayo onto the warm ears of corn
Sprinkle the corn with the queso fresco, cilantro, and more paprika, salt, and pepper
Skewer the corn so it sits upright. Serve immediately.
For additional recipes for the Fast Eddy’s™ by Cookshack Pellet Grills check out our YouTube Channel or our Cooking Guide on our website. Also, our professional sales team and customer service staff will be happy to talk with you about recipes, woods, or our equipment. Feel free to call us at 1.800.423.0698.
*not available with any other discount or promotion
Have you mastered the traditional barbecue cuts of brisket, pork butt, and ribs but not the side dishes that will complement them? We can help you with that! Cookshack President/CEO, Stuart Powell, and Cookshack Commercial Sales Rep, Dave Mason, recently partnered with Sysco Chef, Ryan Parker, and created some great pairings.
Smoke St. Louis Style Ribs and pair them with Kale and Poppy Seed Slaw. Grill Ribeye Steaks and serve them with Grilled Spanish Corn. Smoke succulent brisket and then smoke potato salad for a non-traditional take on a classic summertime side. For this post we will give the recipes for the ribs and slaw. We served these at several cooking demonstrations and they were a hit.