This applewood-smoked turkey is juicy, flavorful, and destined to steal the show. With bright notes from the brine and just the right amount of smoky goodness, it’s perfect for any feast or tailgate party.

Whole Smoked Turkey in the Bradley Smoker

Whole Smoked Turkey in the Bradley Smoker: A Recipe Worth the Time

This applewood-smoked turkey is juicy, flavorful, and destined to steal the show. With bright notes from the brine and just the right amount of smoky goodness, it’s perfect for any feast or tailgate party.

Software (a.k.a. Ingredients)

1 Apple and Spice Brine
14 lb turkey fresh and minimally processed
Applewood Biscuits
A trusty Bradley Smoker
Time. Lots and lots of time.

Procedure (a.k.a. The Magic)

Monday: Brine Business
Start your week strong by making a batch of Apple and Spice Brine. Let it cool completely because we’re not in the business of scalding turkeys.
Tuesday: Dunk the Bird
Place your turkey in a clean 5-gallon bucket and pour in the brine. Make sure the bird is fully submerged—this isn’t a half-hearted soak. Pop the bucket into the fridge. Every so often, take it out for a quick stir and give the bird a little rotation halfway through. It’s like turkey yoga.
Wednesday: Dry is Fly
Take the turkey out of the brine and pat it dry like you’re apologizing to a friend who just stepped out of the shower. The skin needs to be completely dry before smoking, or you’ll be waiting forever for crispy skin. For extra dryness, I use a camping tent ceiling fan in the fridge. Yep, you read that right—turkey spa day.
Thursday: Smokin’ Time
Fire up the Bradley Smoker to 225°F. Load it up with applewood biscuits for that sweet, smoky aroma. Smoke the turkey for 4 glorious hours, basking in the applewood haze. After the smoking session, keep cooking the bird in the smoker until the internal temperature reaches food-safe perfection (165°F in the thickest part of the breast).