This Apple-Smoked Barbecue Turkey delivers the perfect balance of fruit-forward sweetness and classic BBQ smoke. Brined and seasoned before being slow-smoked over applewood, the turkey emerges juicy, tender, and beautifully golden with subtle apple aroma that enhances its savory notes.
WHAT YOU'LL LOVE
- Delicate apple smoke infusion that complements the turkey's natural flavor
- Tender, moist meat secured via brining and gentle smoking
- Crisped, flavorful bark and skin from rub and smoking finish
- Rustic yet refined: great for both everyday meals and festive gatherings
Apple Smoked Barbecue Turkey
Tom Jackson
Rated 4.5 stars by 6 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
1 hour 3 minutes
Cook Time
3 hours
Calories
299
Whether you’re celebrating a holiday or hosting a backyard feast, this method adds approachable elegance—light sweetness, smoky crust, and succulent interior make it a standout on any table.
Ingredients
- 1 (15 lb) turkey
-
1 lb Cattleman’s Grill Butcher House All Purpose Brine
- 2 1/2 quarts cold water
- 2 1/2 quarts apple cider
-
R Butts R Smokin’ Cherry Habanero Seasoning
-
Cornhusker Kitchen Spray Duck Fat
- 1/2 cup unsalted butter, melted
- 1/4 cup apple cider
-
2 tsp R Butts R Smokin’ Cherry Habanero Seasoning
- 2 cups cranberries
-
1 cup Firebug Mild Grillin' Sauce
- 1 cup apple cider
-
1/2 cup maple syrup
-
ATBBQ Smoked BBQ Turkey Kits
For the injection:
For the Cran-Apple BBQ Sauce:
Get the kit for this recipe
Directions
Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other. Release the skin of the turkey from the flesh, leaving it attached at the edges, but exposing the meat for seasoning.
To prepare the brine, combine the 2 1/2 quarts each of apple cider and water in a 22 quart Briner Bucket. Add 1 lb Cattleman’s Grill Butcher House All Purpose Brine. Whisk well to dissolve the brine. Add the turkey to the brine. Lock the Briner Bucket’s plastic plate in place to keep the bird submerged. Transfer to bucket to the refrigerator. Brine the turkey for one hour for every pound of the turkey’s weight.
- Remove from the turkey from the brine. Pat dry with paper towels. Place on a wire rack over a sheet pan.
Combine the ingredients for the injection. Mix well. Load the injection into a pistol grip style injector. Inject the breasts, first. Then inject the thighs and wings, until the injection liquid is gone.
- Season the turkey modestly with the R Butts R Smokin’ Cherry Habanero Seasoning, only under the skin and on the flesh of the bird. Return the turkey (on the sire rack) to the refrigerator and let the skin dry out for 24-48 hours.
Stabilize your Kamado Joe Classic III Ceramic Grill at 300ºF, set up for smoking. Add two large chunks of Cattleman’s Grill Competition Smoking Apple Wood Chunks.
- Spray the surface of the turkey with the Cornhusker Kitchen Spray Duck Fat, to act as a binder for the seasoning. Season the backside and skin of the turkey generously with R Butts R Smokin’ Cherry Habanero Seasoning. Transfer to the grill. Place the bird directly on the grill grates, set at the highest setting of the Divide and Conquer System.
- Smoke the turkey until the internal temperature reaches 155ºF-160ºF in the breasts. The temperature of the thighs/legs should be over 170ºF.
While the turkey is cooking, prepare the Cran-Apple BBQ Sauce. Combine all ingredients in a Lodge 10” Cast Iron Skillet. Bring to a simmer. Cook until the cranberries are tender and their skins have burst open, about 10 minutes. Remove from the heat. Blend the sauce with an immersion blender until smooth. Store in the refrigerator for up to one week.
- Remove the turkey from the grill. Cover loosely with foil. Rest at least 15 minutes before serving/carving. Serve the Apple Smoked Barbecue Turkey with the Cran-Apple BBQ Sauce on the side.
Recipe Note
Recipe FAQ
Can I use store-bought apple juice for the brine?
Yes — choose pure, unsweetened apple juice or cider for balanced flavor without additives.
What if I don't have a smoker?
You can replicate the flavor on a grill set up for indirect heat at 225-250°F using applewood chips close to the heat source.
Does the applewood make the turkey sweet?
No — it adds a subtle fruit note; sweetness comes from the brine while the smoke anchors the savory character.
Does the 155-160°F breast target get this turkey fully done?
Not on its own — poultry needs to clear 165°F throughout to be safe, and this range stops short in the breast. The thigh target of over 170°F is fine as written, but continue smoking the breast past 160°F rather than pulling within that range.
Why inject the breasts before the thighs and wings?
The recipe directs injecting the thickest part of the bird first, so the breast meat gets full access to the butter-cider injection before the liquid runs out on the smaller cuts.
How long does the Cran-Apple BBQ Sauce keep?
Up to a week refrigerated, so it can be made well ahead of when the turkey is actually served.
Can I cook these indoors?
We rate these as a 2 out of 5. Can be done inside, but loses key flavor or texture.
Recipe Highlights
Spatchcocked before brining: Removing the backbone and laying the bird flat helps the apple cider brine reach more surface area evenly.
24-48 hour skin dry-out: A long uncovered rest after seasoning sets up crisper skin than smoking right after injecting.
Duck fat as a rub binder: Sprayed on right before the final seasoning pass, it helps the Cherry Habanero rub stay put through the smoke.
Burst-and-blended cranberry sauce: Simmering until the skins burst, then blending smooth, builds a consistent Cran-Apple BBQ Sauce rather than one with intact berry skins throughout.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 299
- Carbs
- 18 grams
- Protein
- 33 grams
- Fat
- 10 grams
- Sodium
- 189 milligrams
- Cholesterol
- 95 milligrams
- Saturated Fat
- 4 grams
