Our smoked turkey recipe uses a brine to keep the bird moist, plus a homemade dry rub to add incredible flavor. And it doesn't require a smoker or pellet grill to pull it off! Learn how to smoke a turkey using any type of grill.
Ingredients
2 quarts water
1 medium tart apple, sliced into 1/4-inch-thick rounds
1 cup kosher salt
1 cup maple syrup
4 bay leaves
1 tablespoon cider vinegar
2 teaspoons whole peppercorns
3 quarts ice water
1 turkey (10 to 12 pounds)
1 large sweet onion, cut into wedges
1 large apple, cut into wedges
1 tablespoon kosher salt
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups soaked apple wood chips
Directions
To make brine, in a large kettle, combine first 7 ingredients. Bring to a boil; cook and stir until salt is dissolved. Remove from heat. Add ice water to cool brine to room temperature.
Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into inner bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate 8-12 hours, turning occasionally.
Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Add onion and apple wedges to cavity. Tie drumsticks together.
In a small bowl, combine kosher salt, brown sugar, paprika, onion powder and garlic powder; rub over outside of turkey. Place turkey breast side up in 2 nested foil roasting pans (stack pans together for sturdiness). Grill, covered, over indirect medium heat until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours, rotating halfway. Cover and let stand 15 minutes before carving.
