Apple Wood-Smoked Turkey
A flavorful smoked turkey is achieved by brining in a maple syrup-apple cider mixture and slow smoking it on a charcoal grill until juicy.
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Instructions
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Combine salt, brown sugar, maple syrup, and apple juice or cider in a large container, mixing until sugar dissolves.
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Add turkey to the nonmetal container, cover, and refrigerate for 16-24 hours.
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Start a charcoal grill; once coals are ready, spread them to the outside.
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Place a water-filled pie pan in the center of the coals.
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Remove turkey from brine, rinse, pat dry, and place on the top cooking rack.
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Add a handful of apple wood chunks to the coals.
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Cover the grill, maintain cooking temperature between 230-280F by adding charcoal and adjusting vents.
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Rotate the bird 180 degrees after 1.5 hours.
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Smoke until internal temperature reaches 175F (approx. 21 minutes per pound); remove and rest 10 minutes before carving.
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To keep warm and moist, place carved turkey in a slow cooker on low with a small amount of water.
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Serve.