This Cider‑Brined Barbecue Turkey blends nostalgic apple flavor with backyard BBQ technique. The turkey soaks in a crisp, sweet cider-based brine, then gets rubbed, smoked, and roasted to juicy perfection—creating a bird full of balanced flavor and golden, smoky skin.
WHAT YOU'LL LOVE
- Bright apple-cider brine brings subtle sweetness and moistness with every bite
- Caramelized, smoky crust from flavorful rub and slow smoke finish
- Balanced BBQ taste—fruit-forward and savory in harmony
- Perfect for celebrations—strikes a balance between classic turkey and barbecue personality
Cider Brined Barbecue Turkey
Tom Jackson
Rated 5.0 stars by 3 users
Category
Entree
Cuisine
American
Servings
16
Prep Time
20 minutes
Cook Time
20 minutes
Calories
332
Designed for grilling or smoker use, this bird delivers BBQ flair with minimal fuss. The cider infusion keeps the meat tender, while the rub and smoking process add depth, crisp texture, and visual appeal—ideal for both family meals and festive gatherings.
Ingredients
- 15 lb turkey
- 1 gallon apple cider
-
2 (16 oz) bottles Sweetwater Spice Smoked Apple Spice Brine Concentrate
-
Plowboys BBQ Yardbird
- 1 cup pomegranate juice
-
1 cup Firebug Mild Grillin Sauce
-
ATBBQ Apple Cider Brined Turkey Kits
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 apple cider and Sweetwater Spice Smoked Apple Spice Brine Concentrate in a 22 quart Briner Bucket. 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 the 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. Place the turkey in the refrigerator uncovered and allow the skin to dry out overnight.
- The day of the cook, start a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. When the coals are hot, dump them out in the back half of the fire box. Add two splits of wood (we used apple and pecan). Place a third split against the front side of the fire box to preheat. It should not be close enough to the fire to touch or catch fire.
- Stabilize the temperature at 275ºF-300ºF, using the butterfly opening on the fire box and chimney cap. Continue feeding the fire with split wood to maintain the temperature, while burning a small hot fire.
- Season the turkey both under and over the skin with Plowboys BBQ Yardbird.
- Leaving the bird on the wire rack over the pan, transfer to the smoker. Cook until the internal temperature of the turkey reaches 155ºF in the breasts and 170ºF+ in the thighs, about 4-5 hours, turning as needed to brown evenly.
- Remove the turkey from the smoker. Cover with foil, loosely. Let rest about 30 minutes before serving.
- Combine the pomegranate juice and Firebug Mild Grillin Sauce in a small cast iron skillet, Reduce to desired consistency. Serve the turkey with the Pomegranate Barbecue Sauce, for dipping.
Recipe Note
Recipe FAQ
Can I use store-bought cider?
Yes — just pick a natural, unsweetened cider for the best balance of flavor without added sugar.
What if I don't have a smoker?
No problem — use indirect heat on a gas or charcoal grill, maintain 325°F, and add wood chips for smoke flavor.
How long should I brine the turkey?
This recipe calls for one hour of brining per pound of turkey — for a 15 lb bird, that's about 15 hours, not a flat 12-24 hour window. Follow the per-pound guideline in the directions rather than a fixed time range.
What wood pairs best?
Fruitwoods like apple or cherry complement the cider flavor. Oak or hickory add a deeper smokiness if you prefer a bolder profile.
What internal temperature should the turkey actually reach?
This recipe pulls the breast at 155°F, but USDA's minimum safe internal temperature for poultry — breast, thigh, and wing alike — is 165°F. Cook the breast to at least 165°F rather than pulling it at 155°F; the thigh target of 170°F+ is fine as written.
How indoor-friendly is this recipe?
4 out of 5 — great in the kitchen, better on the grill.
Recipe Highlights
Spatchcocked bird: Lays flat for faster, more even cooking than a whole roasted turkey.
Per-pound cider brine: Scales brining time to the exact size of the bird.
Overnight air-dry: Builds crisper, more golden skin before smoking.
Pomegranate BBQ dip: Adds a tart, fruity contrast to the smoky turkey.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 332
- Carbs
- 34 grams
- Protein
- 33 grams
- Fat
- 6 grams
- Sodium
- 277 milligrams
- Cholesterol
- 86 milligrams
- Saturated Fat
- 1 grams
