Turkey Recipe

Prepare brine

In a large pot, combine 1 liter of water with the kosher salt and brown sugar. Heat gently, stirring until salt and sugar dissolve. Add peppercorns, juniper (if using), bay leaves, crushed garlic, thyme, rosemary and allspice. Remove from heat and stir in the apple cider. Add remaining 2 liters of cold water to cool the brine toward room temperature.

Cool and ice

Add ice to the brine until the temperature is 4°C–10°C (40°F–50°F). The brine must be cold before adding the turkey to keep it safe.

Brine the turkey

Remove giblets from the turkey and reserve if desired. Place the turkey breast-side down in a clean brining container or heavy-duty zip-top bag large enough to submerge. Pour the cooled brine over the turkey, add any remaining ice to maintain cold temperature, ensuring turkey is fully submerged. Refrigerate or keep in a cooler with ice for 18–24 hours.

After brining, remove the turkey from the brine, discard brine. Rinse the turkey thoroughly inside and out under cold running water to remove excess surface salt, then pat dry very well with paper towels. Transfer to a rack set over a sheet pan and refrigerate uncovered for 4–12 hours to dry the skin (this improves smoke adhesion and crisping).

Truss and season

About 90 minutes before smoking, bring the turkey to near room temperature. Gently loosen the skin over the breast by sliding your hand between skin and meat. Mix the softened butter and olive oil with paprika, smoked paprika, garlic powder, onion powder, dried thyme, cracked pepper and 1 teaspoon kosher salt. Spread about two-thirds of the butter mixture under the breast skin, and spread the remaining butter over the skin. Tuck wing tips under and tie legs together with kitchen twine if desired.

If you reserved giblets, place the neck in the body cavity for flavor or discard. Do not overstuff the cavity; leave it mostly empty to allow even smoking.

Preheat smoker

Prepare your smoker for indirect cooking and preheat to a steady 110°C (225°F). Add soaked apple wood chips or dry chunks to the firebox or smoker wood tray as per your smoker instructions.

Place turkey in smoker

Set the turkey breast-side up on the smoker rack with a drip pan underneath. Insert a probe thermometer into the thickest part of the breast and another into the thigh (not touching bone). Pour the 2 cups of stock into the drip pan to keep a moist environment and catch drippings for gravy.

Smoking schedule

Smoke the turkey at 225°F (110°C) until the thigh reaches 74°C (165°F) and the breast reaches 68–70°C (155–158°F). This typically takes about 30–40 minutes per pound; for a 12–14 lb turkey plan roughly 6–8 hours. Begin checking temperatures after 4 hours and add wood chips/chunks as needed to maintain smoke.

Optional spritzing and basting

Every 45–60 minutes after the first two hours, spritz the turkey lightly with apple juice to keep the exterior moist. If the skin is browning too slowly, you can baste quickly with reserved butter mixture during the last 45 minutes, but minimize opening the smoker.

When the thigh registers 74°C (165°F) and the breast 68–70°C (155–158°F), remove the turkey from the smoker. Tent loosely with foil and let rest for 20–30 minutes; carryover will raise internal temps to safe serving range.

Carve

Transfer the rested turkey to a cutting board. Remove twine, then carve by removing legs and thighs, slicing breast meat against the grain into even slices, and separating wings. Arrange on a warmed platter.

Use pan drippings

Reserve the drip pan liquid and drippings. Skim fat and reduce on the stovetop with additional stock if desired to make gravy.

Serve immediately. Leftovers should be cooled within two hours and refrigerated.