Servings: 12 to 15
This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it’s wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.
Make Ahead Tips
The spice rub can be made up to 1 month ahead; keep in an airtight container.
The broth can be made up to 2 days ahead; refrigerate when cool.
The turkey can be brined 2 days ahead, then removed from the brine, patted dry, and refrigerated for up to 1 day, covered with plastic wrap.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was delicious, it was a bit more work than your average turkey but very moist and delicious. I would make it again. Just having the oven freed up was super!
Just finished cooking the beautiful 23lb turkey omg by far the best reciepe ever. i dont think ill even look for another recipe ever again 11hrs but was so worth it. i cooked all day today so tomorrow we can enjoy our day feasting. Thank you. happy thanksging
We will make this every year.
BEST TURKEY EVER!!! Bacon wrapping was AWESOME!!!Found my new default turkey recipe!!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?