Apple Pie Smoked Turkey

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Preacher Man

Smoking Fanatic
Original poster
Sep 28, 2018
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Where The River Runs Through It
I like a little sweetness on my turkeys, and found myself with the urge to do a little kitchen creativity. Lo and behold: The Apple Pie Smoked Turkey.

It all starts with the brine:
1 1/2 gallons of water
1/2 gallon of apple juice
1 1/2 cups kosher salt
1/2 cup brown sugar
1 16 oz. jar apple pie filling
2 Tbsp cure#1
IMG_20190526_172010.jpg


I used my own apple pie filling that I canned last summer, but I'm sure store bought would work just fine.

The amount for the cure#1 was borrowed from Pop's Brine that suggests 1 Tbsp per gallon of water.

I let the bird bathe in the brine for 2 days.
IMG_20190526_172839.jpg


After removing from the brine and rinsing, I struggled with what to rub the bird with. I settled on nothing. I ultimately decided that I wanted to know what the brine did without my taste buds battling with flavors from the rub.

I smoked it at 275° with apple wood (surprise surprise!) until I hit an internal temperature of 162°.
IMG_20190528_231930.jpg


After an hour rest it was tender, it was juicy, and it was apple pie-y. The apple pie flavor wasn't like a pop, but it was ever so subtle but still present. It was a beautiful compliment.
IMG_20190529_173126.jpg


What do y'all think would make a good rub for this recipe?
 
Last edited:

Winterrider

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Sep 29, 2018
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That looks wonderful preacher. I think that was a good call not rubbing. You now know what affect the brine had on the bird and could build from there.
 
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chilerelleno

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That looks great Preacher and I bet it taste better than it looks.
Like!

I'm thinking no rub, but going all the way with the apples and doing something like a glaze with minced apple, sweet onion, butter, cinnamon, nutmeg and black pepper, or maybe put it under the skin.
 

Preacher Man

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Original poster
Thread starter
Sep 28, 2018
715
774
Where The River Runs Through It
That looks great Preacher and I bet it taste better than it looks.
Like!

I'm thinking no rub, but going all the way with the apples and doing something like a glaze with minced apple, sweet onion, butter, cinnamon, nutmeg and black pepper, or maybe put it under the skin.
I knew I should've PM'ed you before I stuck it in the smoker.
 

chilerelleno

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SMF Premier Member
Total experimentation here on my part, no recipe to work from.
Make a caramel sauce of butter and brown sugar, now add your homemade apple sauce and some finely minced sweet onion, keeping a thick consistency.
Now go really easy on the cinnamon and nutmeg, and even easier on the black pepper or cayenne.
That aught to do it.
Now a little under the skin just before going in the smoker, and then repeated bastings to build up a glaze from about midway to the end.

I don't know might be good with some work.
I like to cook by the seat of my pants.
 

Preacher Man

Smoking Fanatic
Original poster
Thread starter
Sep 28, 2018
715
774
Where The River Runs Through It
Total experimentation here on my part, no recipe to work from.
Make a caramel sauce of butter and brown sugar, now add your homemade apple sauce and some finely minced sweet onion, keeping a thick consistency.
Now go really easy on the cinnamon and nutmeg, and even easier on the black pepper or cayenne.
That aught to do it.
Now a little under the skin just before going in the smoker, and then repeated bastings to build up a glaze from about midway to the end.

I don't know might be good with some work.
I like to cook by the seat of my pants.
I do the same. And I like the sound of this. I'm thinking I'd puree my apple pie filling (not sauce) to make it like an apple sauce. It's already heavy on the cinnamon. I didn't think about the nutmeg...

That was my last turkey I snagged at Thanksgiving. I'm gonna have to find me a nuther'n.
 

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