Smoked Apple Cider Turkey

apple cider

🥗Healthier: apple juice

💰Cheaper: water + sugar

Apple juice is lower in calories, while water + sugar mimics sweetness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Spatchcock the turkey before starting the brining process.

Pour 1 gallon of apple cider into a pot.

Add 1/2 cup of salt and 3-4 tablespoons of black peppercorns to the pot.

Instead of sugar, add apple juice concentrate to the mixture for sweetness.

Add the whole lemon and smashed garlic to the pot, skins included for flavor.

Add 1 stick of rosemary, 1/2 stick of sage, and all the thyme to the pot.

Add about half a box of cinnamon orange blend to the pot.

Bring the mixture to a rolling boil and count to 60 seconds before removing it from the heat.

Let the brine cool for about 15 minutes before using it.

Place the turkey upside down in the brining container.

Pour the brine over the turkey and add 10 pounds of ice to keep it cold during brining.

Let the turkey brine overnight in a cooler outside if the temperature is low enough.

The next day, check the brined turkey and note that the brine has penetrated the skin.

Season the turkey upside down first with garlic butter and a citrus rub.

Ensure even seasoning on the underside of the turkey before flipping it over to season the presentation side last.

Preheat the smoker to 300°F.

Place the turkey in the smoker, breast side up, and plan for a cooking time of at least 5 hours.

Check the internal temperature and pull the turkey out at 162°F instead of 165°F to account for carryover cooking.

Let the turkey rest for 30-40 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens