Serious Eats: Recipes

Apple-Brined and Smoked Turkey

Note: Each week Joshua Bousel of The Meatwave drops by with a recipe. Fire it up, Joshua!

[Photograph: Joshua Bousel ]

bug-holiday-turkey-100px.pngThanksgiving is my time for turkey experimentation, from roasting to smoking to frying, I've done it all with the comfort of knowing that no matter what comes out, it's pretty certain my family will eat it. I've come up with some excellent birds this way, but during the "off-season," I keep coming back to a recipe for an apple-brined, smoked turkey that continues to be my favorite of them all.

A 24-hour brine of salt, brown sugar, apple juice, oranges, ginger, cloves, bay leaves and garlic imparts a subtle, yet complex, flavor that's hard to put your finger on, but is insanely delicious. This comes out just fine-and-dandy in the oven, but take the bird to a 350°F smoker and add some applewood and you're talking a masterpiece. Not only are you rewarded with a picture-perfect mahogany skin, but the wood adds a smokey sweetness that will make you question why anyone would ever have turkey any other way.

Apple-Brined and Smoked Turkey

Adapted from The Virtual Weber Bullet.

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