Hard Cider Brined Smoked Turkey

This year, make your best turkey yet with this Hard Cider Brined Smoked Turkey recipe. Juicy, rich, and fruit-forward with notes of citrus, it’s a perfect way to #PickCider this holiday season.


Prep Time: 10 minutes | Marinating Time: 1-1.5 hours per pound

HARD CIDER BRINE

While we used this brine for a smoked turkey, it could work for any roasted turkey as well. All you need is fresh herbs, a 6-pack of our flagship Kinda Dry, fresh apple juice from your local farmers market, and a few pantry staples. A blend of our grandma’s recipe and this top-rated recipe by Rachael Ray. Easy, fast, and delicious!

Ingredients

  • (3) 12-oz cans of Kinda Dry cider

  • 4 C. fresh apple juice

  • 1/2 C. kosher salt

  • 1 medium onion, diced

  • 1/4 C. Worcestershire sauce

  • 10 black peppercorns, coarsely crushed

  • 4 bay leaves

  • 2 large springs of rosemary

  • 2 TBSP chopped fresh sage

  • 1 TBSP chopped fresh thyme (stem removed)

  • 1/4 bunch of parsley

  • 2 lemons, sliced


Instructions

  1. In a large stockpot, add all liquids. Bring to a boil over medium-high heat. Cook, stirring occasionally, until salt dissolves, about 3 minutes. Reduce heat to simmer for 5 minutes. Remove from heat; add the rest of the ingredients, minus the lemons. Let steep for 5 minutes. Add a handful of ice cubes and let it cool to room temperature.

  2. Rinse turkey inside and out under cool running water. Remove giblets and neck; set aside for gravy or stuffing, if desired.

  3. Place turkey in a pot large enough to hold the turkey and the brine or a large, food-safe plastic bag, set in a pot or roasting pan. Put half of the lemon slices on the bottom of the turkey, cover with brine, and then add the remaining lemon slices. If necessary, add cold tap water to cover at least 3/4 of your turkey with brine.

  4. Place brined turkey in your refrigerator, allowing it to brine for approximately one hour per pound of turkey. Pro tip: flip your turkey halfway through to ensure all parts and cavities of the turkey get brine time.


Prep Time: 1 hour, 20 minutes | Cook Time: 4 hours

SMOKED TURKEY

This recipe is based on Traeger’s classic smoked turkey recipe, but with an apple cider twist!

Ingredients

  • One (18-20 lb) whole turkey

  • 1/2 pound butter, softened

  • 1 TBSP chopped fresh sage

  • 1 TBSP chopped fresh thyme (stems removed) + 2 sprigs

  • 2 TBSP chopped rosemary (stems removed) + 2 sprigs

  • 4 springs of fresh Italian parsley

  • 1 apple, cored and quartered

  • 1 celery stick

  • 1/2 onion

  • Salt and Pepper


Instructions

  1. Mix seasonings in a small bowl: chopped sage, thyme, rosemary, and salt & pepper.

  2. Wrap all the fresh herb sprigs (thyme, rosemary, and Italian parsley) with bakers twine.

  3. Remove turkey from brine, pat dry. No rinse is required.

  4. Place turkey on an aluminum foil-lined roasting pan, then rub the cavity with 2 TBSP of the mixed seasonings. Add the bundle of fresh herbs, plus the quartered apple, half onion, and one celery stick.

  5. Prepare the turkey by separating the skin from the breast creating a pocket to stuff the softened butter in. Cover the entire breast with 1/4 inch thickness of butter.

  6. Season the exterior of the bird with the remaining rub.

  7. Transfer to the fridge and let chill for at least 1 hour.

  8. Remove from the fridge and truss the legs and tuck the wing tips back around the bird.

  9. When ready to cook, bring your smoker to a temp of 225℉.

  10. Once to temp, place your roasting pan and turkey directly on the grill grate. Cook until the internal temperature reaches 100-110℉.

  11. Increase the temperature on the grill to 350℉ and continue to cook until an instant-read thermometer registers 160℉ when inserted in the thickest part of the breast (check every 30 minutes after grill temperature is increased - can add a foil tent if it’s starting to look too dark), about 3 to 4 hours total cook time. Turkey will continue to cook once taken off the grill to reach a final temperature of 165℉ in the breast.

  12. Remove the bird from the grill and let rest for at least 30 minutes before carving.

Enjoy!

For the complete #PickCider experience, we recommend pairing this bird with one of our other cider-infused recipes. Handcrafted by our team with love for you to enjoy. Cheers!

Recipe, It's In Our RootsPortland Cider