Smoked Apple Cider Turkey

Take the holiday outdoors this year. Let the fire do the work, the smoke tell the story, and your American Made Grill turn the Smoked Apple Cider Turkey into a feast your guests will talk about long after the last plate is cleared.

Every Thanksgiving deserves a showpiece that goes beyond ordinary—a dish that feels as timeless as the season itself. Smoked Apple Cider Turkey brings that spirit to life. The blend of apple cider sweetness and wood-fired smoke infuses every layer with warmth and depth, creating flavors that echo the essence of autumn. Cooking it outside brings the experience full circle, combining the crisp November air with the satisfying rhythm of real fire.

A slow, steady smoke allows the cider brine to tenderize the meat, locking in moisture and building a rich, balanced flavor profile. Each slice reveals the reward of patience—a juicy, golden turkey that's every bit as impressive as it is comforting.

American Made Grills are built for gatherings like this—crafted with precision, strength, and pride in the USA. Each grill is engineered from premium stainless steel, designed to maintain even heat and perform flawlessly through every season. With power, control, and durability at your fingertips, you can create holiday moments worth savoring year after year.

Serves 12

Smoked Apple Cider Turkey Ingredients

• 10-12 pound Turkey

For the Brine

• 4 quarts of warm water
• 1 cup kosher salt
• 1 lemon cut into quarters
• 1 tablespoon of peppercorns
• 3 sprigs fresh rosemary
• Apple Cider Marinade

Apple Cider Marinade

• 2 cups apple cider
• 6 tablespoons brown sugar
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1//2 teaspoon dry mustard

Smoked Apple Cider Turkey Directions

1. Place thawed turkey in a large pan or bowl.
2. Mix warm water and kosher salt until the salt dissolves. Pour over turkey.
3. Add lemons, peppercorns, and rosemary. Cover and refrigerate 4- 8 hours.
4. Meanwhile, prepare the apple cider marinade and allow it to cool.
5. Drain the brine from the turkey and discard it.
6. Pat the turkey dry with paper towels and place it on a baking sheet.
7. Truss the turkey by tying its legs and around the middle to hold in the wings.
8. Use an injector to inject the marinade into the turkey and between the meat and the skin.
9. Prepare a grill fire to about 300° with hickory wood for smoke flavor.
10. Cook turkey for 1 1/2 hours with the lid closed. Check the turkey; if the skin is getting too dark, wrap it in peach butcher paper and continue cooking. If it is just browning nicely, continue cooking for about 1 1/2 more hours, or until the internal temperature reaches 165° in the thick part of the thigh near the bone.
11. We maintained a fire between 250° and 300°.
12. Remove the turkey to a serving platter and allow it to rest 15 minutes before slicing.

Notes: How to store, freeze & reheat:

• Remove turkey from the bones and store it in an airtight container in the refrigerator for up to 3 days.
• Cooked turkey can be frozen in a freezer bag for up to 3 months.
• Serve sliced turkey cold on sandwiches or reheat in a pan with a few tablespoons of broth for about 5 minutes over medium heat.

Apple Cider Marinade

1. Pour apple cider into a small pan.
2. Whisk in brown sugar, garlic, salt, and dry mustard.
3. Cook over medium heat, stirring occasionally, bringing to a boil. Cook 5 minutes. Remove from heat and transfer to a mason jar. Cool before using as a marinade.

Notes: Marinade can be made 2 days in advance and kept in an airtight container in the refrigerator until ready to use.

Taken from outgrilling.com