Apple Wood Smoked Turkey

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This is an easy recipe for smoked turkey. The video explains step by step how to brine the turkey, smoking temperatures and there's a great maple syrup bourbon glaze recipe below to baste the bird with!
You don't need a lot of stuff or tools to pull this Apple Wood Smoked Turkey off, and your family and friends will love you for it!

Things you’ll need to pull this off:

The Brine:

  • 14-15lb Turkey
  • 4 qts Vegetable Stock
  • 1 Cup White Sugar
  • 1 Cup Kosher Salt
  • 1/3 Cup Pickling Spice
  • 1 Turkey brining bag, or a bowl. Use whatever ya got.

Bring the brine to a boil, then allow to cool Add one gallon of ice water and mix. Place turkey in food grade container and pour in brine mixture and refrigerate. Remove from brine after 8-10 hours. Rinse and pat dry.

Aromatics For The Bird:

  • Half An Onion
  • Couple Sprigs Of Thyme
  • Couple Sprigs Of Rosemary
  • About Half A Handful Of Sage
  • One Stalk Of Celery

For The Smoke:

  • Apple Wood

The Glaze Recipe:

  • 1 Cup REAL Maple Syrup (NOT the fake stuff)
  • 1 Cup Bourbon Whiskey

Simmer until reduced to one cup total and allow to cool.


Place a pan under the bird to catch the drippings. Add liquid if you like. Put the turkey on the smoker over the pan and without opening the lid smoke the bird at 250 degrees for about 2 hours. Then open the lid, baste the bird, and season it with fresh cracked black pepper and sea salt. Now crank up the heat to 375 degrees and without opening the lid smoke the turkey for another 2 hours.

Now is the perfect time to whip out your Instant Read Thermometer and insert it into the thickest part of the thigh meat to check the internal temp of the turkey. You want that temp to be between 165-170 degrees at this point. The safe MINIMUM internal temp is 165 degrees, but don't worry about the turkey being dry when your temp reaches 170-175 because it's been brined and it will be tender and juicy. Now, If you don't have an Instant Read Thermometer, and I really hope you do if you want a perfectly smoked turkey, this is the one I have used for years and would recommend it to anyone!

Instant Read Thermometer

If the temp is between 165-170 degrees go ahead and put on the glaze and close the lid. In about 15 minutes open the lid, check the internal temp of the thigh meat again (you should be about 175 degrees) and pull the turkey off and let it rest for about 20 minutes under a tenting of foil. Not tightly wrapped or you'll end up with soft mushy skin.

You know what time it is now… Carve it up and feast with your friends and family, and watch em smile! If no one is talkin, or makin some noises that you may or may not have heard before, you know you did good!!!

Enjoy my friends, and smoke on!

Now, if you got some value out of this video and recipe, and it helped you out, why not share it with people you think might get some help out of it too… Sharin Is Carin :)

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