Nothing says celebration like the smell of smoked turkey wafting through the backyard on a crisp fall day. This smoked Thanksgiving turkey with apple cider brine and fresh herbs is the kind of recipe that will have everyone hovering around the smoker, stealing glances, and asking when it’s ready. It's juicy, herbaceous, smoky, and slightly sweet—everything you want from a holiday bird. The secret? A deeply flavorful apple cider brine, fresh aromatics, and low-and-slow smoking that locks in moisture and layers of flavor. Whether you’re new to smoker turkey recipes or looking to perfect your technique for Thanksgiving, this one will become a staple in your turkey meat recipes collection.
Smoked Thanksgiving Turkey with Apple Cider Brine and Fresh Herbs
Prep Time 30 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Smoker Any wood pellet smoker or charcoal smoker will work. If you’re using a pellet grill like a Traeger, even better—it’s perfect for consistent low-and-slow heat and ideal for a turkey on Traeger grill setups.
Large stockpot or brining bag You’ll need something big enough to submerge the turkey completely in the brine. A clean cooler can also be used in a pinch.
Meat injector (optional) This is great if you want to try turkey injection recipes to add more internal flavor.
Kitchen twine For trussing if not using the spatchcock method.
Instant-read thermometer Absolutely essential to check doneness.
Cutting board & carving knife For serving and presentation.
For the Apple Cider Brine
- 1 gallon apple cider unfiltered, if possible
- 1 gallon cold water
- 1 cup kosher salt
- 1 cup brown sugar light or dark
- 1 tablespoon whole black peppercorns
- 1 tablespoon crushed red pepper flakes optional for mild heat
- 5 whole cloves
- 4 bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh sage
- Zest of 1 orange
- Zest of 1 lemon
- 1 head of garlic halved horizontally
For the Turkey
- 1 whole turkey 12–14 pounds, fresh or fully thawed
- 1/2 cup unsalted butter softened
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Fresh rosemary thyme, and sage (for stuffing cavity)
- 1 apple quartered
- 1 onion quartered
Optional Injection (for added moisture and flavor):
- 1/2 cup melted butter
- 1/2 cup apple cider
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Brine the Turkey
Start at least a day in advance. In a large pot, combine apple cider, water, salt, sugar, peppercorns, cloves, red pepper flakes, bay leaves, garlic, citrus zest, and fresh herbs. Bring to a simmer and stir until the sugar and salt dissolve. Let cool completely.
Place the turkey in a large brining bag or stockpot. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Refrigerate for 12–24 hours. If using a cooler, add ice and check temperature to stay below 40°F.
Prepare the Smoker
On the day of cooking, remove the turkey from the brine and pat dry thoroughly with paper towels. Let it come to room temperature for about 45 minutes while you prep your smoker. Preheat the smoker to 250°F. If using a Traeger, applewood or cherrywood pellets pair beautifully with poultry, giving it that delicate sweet-smoky finish.
(Optional) Inject the Turkey
If you’re aiming for the juiciest bird imaginable, mix the injection ingredients and use a meat injector to inject the mixture into the breasts, thighs, and drumsticks. This step is particularly helpful if you’re dealing with lean turkey breasts or want extra insurance against dryness.
Season the Bird
Rub the entire turkey with softened butter. Mix the salt, pepper, garlic powder, and onion powder, then sprinkle evenly over the bird. Tuck fresh rosemary, sage, and thyme sprigs into the cavity along with the apple and onion quarters.
Smoke the Turkey
Place the turkey breast side up directly on the smoker grates. For a more even cook and crispier skin, consider doing a spatchcock turkey smoked style—this involves removing the backbone so it lays flat and cooks more uniformly. Close the lid and smoke until the thickest part of the breast reads 165°F and the thigh reaches 175°F on your thermometer. This will take about 30 minutes per pound.
Rest and Carve
Remove the turkey and tent it loosely with foil. Let it rest for at least 30 minutes to retain juices. Then carve, serve, and let the compliments roll in.
Pairings
This smoked roast pairs perfectly with both traditional and modern sides. The sweet smokiness of the apple cider brine complements roasted root vegetables, savory cornbread stuffing, or even apple-cherry chutney. If you're serving this on Thanksgiving, bring out the cranberry sauce and creamy mashed potatoes for a comforting, nostalgic spread. A bright kale salad with citrus vinaigrette adds freshness, while maple-glazed carrots mirror the subtle sweetness of the brine.
As for drinks, dry cider, Pinot Noir, or a smoky bourbon cocktail work wonderfully alongside this dish.
FAQs
1. What’s the best cut of turkey to use for smoking?
A whole turkey (12–14 lbs) is perfect for most smokers and holds moisture well. If you’re looking to simplify things, you can also smoke just the turkey breast or legs. However, whole birds absorb more flavor from both brine and smoke, making them the star of the smoker turkey recipes category.
2. Can I use frozen turkey for this recipe?
Absolutely, but you must fully thaw it first. Allow 1 day per 4–5 pounds in the refrigerator, meaning a 14-pound bird will need about 3 days to thaw completely before brining.
3. Do I have to brine the turkey?
Yes, especially for smoking. The apple cider brine not only seasons the meat deeply but also helps keep it moist during the long smoke. It’s a crucial step if you're aiming for the best smoked turkey recipe.
4. Can I cook this turkey on a Traeger?
Yes! In fact, this recipe is excellent for those looking for a traeger turkey thanksgiving method. The consistent heat and flavorful smoke make the Traeger a fantastic option for poultry.
5. What if I don’t want to spatchcock the turkey?
No problem—this recipe works just as well with a whole bird. Spatchcocking just helps reduce cook time and ensures even smoking, especially on larger birds. If time allows and you’re comfortable with the technique, it’s worth trying the spatchcock turkey smoked method.
