Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Make the brine
Combine 2 quarts water, the sliced tart apple, 1 cup kosher salt, maple syrup, bay leaves, cider vinegar, and peppercorns in a large kettle. Bring to a boil, stirring until the salt fully dissolves. Pull off the heat and stir in 3 quarts ice water. The brine needs to cool to room temperature before the bird goes in — don't rush this.
- 2
Brine the turkey
Nest two turkey-sized oven roasting bags inside each other and add the turkey. Pour the cooled brine in, squeeze out as much air as possible, seal the bags tight, and turn to coat the bird. Set in a roasting pan and refrigerate 8 to 12 hours. If the turkey isn't fully submerged, flip it a couple times while it brines.
- 3
Get the smoker ready
Set up your smoker or grill for indirect heat at 275°F to 300°F with a drip pan underneath. Add the soaked apple wood chips per your setup — on charcoal, chips go directly on the coals; on gas, wrap them in foil, poke holes, and set the packet on the heating element. You want real smoke before the bird goes on.
- 4
Season and stuff the turkey
Pull the turkey from the brine, rinse under cold water, and pat thoroughly dry. Discard the brine. Fill the cavity with the onion wedges and apple wedges, then tie the drumsticks together. Combine 1 tablespoon kosher salt, brown sugar, paprika, onion powder, and garlic powder in a small bowl and rub the mixture over the entire outside of the bird. Nest two foil roasting pans together for sturdiness and place the turkey breast-side up inside.
- 5
Smoke the turkey
Place the panned turkey on the smoker or grill over indirect heat. Cover and smoke until a thermometer inserted in the thickest part of the thigh — not touching bone — reads 170°F to 175°F. Plan on 3 to 3-1/2 hours for a 10 to 12-pound bird at 290°F, or about 15 to 20 minutes per pound. Rotate the pan halfway through for even cooking. Keep the lid closed — every time you open it you lose heat and smoke.
- 6
Rest and carve
Pull the turkey off the heat, cover it loosely with foil, and let it rest 15 minutes before carving. This redistributes the juices. Don't skip it.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Apple-Brined Smoked Turkey
Created by: SmokeRingSteve
Ingredients
- 2 qt water
- 1 tart apple
- 1 cup kosher salt
- 1 cup maple syrup
- 4 bay leaves
- 1 tbsp cider vinegar
- 2 tsp black peppercorns
- 3 qt ice water
- 1 whole turkey
- 1 sweet onion
- 1 apple
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 cup apple wood chips
Instructions
- Make the brineCombine 2 quarts water, the sliced tart apple, 1 cup kosher salt, maple syrup, bay leaves, cider vinegar, and peppercorns in a large kettle. Bring to a boil, stirring until the salt fully dissolves. Pull off the heat and stir in 3 quarts ice water. The brine needs to cool to room temperature before the bird goes in — don't rush this.
- Brine the turkeyNest two turkey-sized oven roasting bags inside each other and add the turkey. Pour the cooled brine in, squeeze out as much air as possible, seal the bags tight, and turn to coat the bird. Set in a roasting pan and refrigerate 8 to 12 hours. If the turkey isn't fully submerged, flip it a couple times while it brines.
- Get the smoker readySet up your smoker or grill for indirect heat at 275°F to 300°F with a drip pan underneath. Add the soaked apple wood chips per your setup — on charcoal, chips go directly on the coals; on gas, wrap them in foil, poke holes, and set the packet on the heating element. You want real smoke before the bird goes on.
- Season and stuff the turkeyPull the turkey from the brine, rinse under cold water, and pat thoroughly dry. Discard the brine. Fill the cavity with the onion wedges and apple wedges, then tie the drumsticks together. Combine 1 tablespoon kosher salt, brown sugar, paprika, onion powder, and garlic powder in a small bowl and rub the mixture over the entire outside of the bird. Nest two foil roasting pans together for sturdiness and place the turkey breast-side up inside.
- Smoke the turkeyPlace the panned turkey on the smoker or grill over indirect heat. Cover and smoke until a thermometer inserted in the thickest part of the thigh — not touching bone — reads 170°F to 175°F. Plan on 3 to 3-1/2 hours for a 10 to 12-pound bird at 290°F, or about 15 to 20 minutes per pound. Rotate the pan halfway through for even cooking. Keep the lid closed — every time you open it you lose heat and smoke.
- Rest and carvePull the turkey off the heat, cover it loosely with foil, and let it rest 15 minutes before carving. This redistributes the juices. Don't skip it.