SMOKED MAPLE TURKEY

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Smoked Maple Turkey

Author: Russell's BBQ

Brine Time: 10 HourSmoke Time: 3 HourRest Time: 20 MinTotal time: 13 H & 20 M

This smoked turkey is all about moisture and layered flavor. A tea-infused apple cider vinegar brine keeps the bird juicy, while a simple injection adds richness from butter and chicken base. Finished with maple-forward rubs and optional BBQ glazing, this turkey comes off tender, lightly smoky, and perfect for slicing or saucing.

Ingredients

Brine

• 2 gallons water
• 4 tea bags
• 2 cups apple cider vinegar
• 4 cups maple sugar
• 1 cup salt

Injection

• 8 cups water
• Chicken base
• Melted butter
• Salt
• Black pepper

Rub & Finish

• Light bird rub
• Maple rub
• Butter (for basting)
• Maple syrup
• BBQ sauce (optional, for finishing)

Instructions

Brine the Turkey

1. Bring water to a simmer and steep tea bags. Remove tea bags and stir in apple cider vinegar, maple sugar, and salt until dissolved. Cool completely. Submerge turkey in brine and refrigerate overnight.

Inject

1. Mix injection ingredients and inject turkey evenly throughout the breast and thighs.

Season

1. Apply a light layer of bird rub, then coat generously with maple rub.

Smoke

1. Preheat smoker to 275°F. Place turkey in a pan and smoke until internal temperature reaches about 130°F, roughly 1 hour and 30 minutes.

Baste & Finish

1. Add butter, drizzle with maple syrup, and apply more maple rub. Leave uncovered and continue cooking until internal temp reaches 165°F.

Rest

1. Remove from smoker, tent loosely with foil, and rest 20–30 minutes.

Optional BBQ Finish

1. After resting, return turkey to grill or smoker grates and brush with BBQ sauce. Cook briefly to set the sauce.

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