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A close-up of a beautifully roasted Applewood Smoked Turkey, sliced to reveal tender white meat, surrounded by golden-brown crispy skin and drizzled with cider bourbon gravy.

Applewood Smoked Turkey with Cider Bourbon Gravy: A Flavorful, Smoky Feast

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A succulent Applewood smoked turkey with crispy, golden skin and perfectly tender meat, served with a flavorful cider bourbon gravy. The smoky turkey pairs perfectly with the sweet and savory gravy, making this dish a standout for any special occasion or holiday dinner.

Ingredients

Scale

1. Whole Turkey: The Star of the Dish

A whole turkey is the centerpiece of this dish. The smoking process will ensure it remains tender and juicy while absorbing the delicious smoky flavors. You’ll want a bird that’s around 12-14 pounds, which is perfect for smoking and serving 6-8 people.

Measurement for Turkey:

  • 12–14 pounds whole turkey (thawed if frozen)

2. Applewood Chips: For Smoking the Turkey

Applewood chips are essential for creating that signature smoky flavor. These chips are easy to use and provide a mild, fruity smoke that pairs beautifully with the turkey.

Measurement for Applewood Chips:

  • 3–4 cups of applewood chips (soaked in water for about 30 minutes before use)

3. Butter and Olive Oil: For Moisture and Flavor

Butter and olive oil are used to rub the turkey and help it retain moisture while smoking. The butter also helps brown the skin, giving it a crispy and golden finish.

Measurement for Butter and Olive Oil:

  • ½ cup unsalted butter (melted)

  • 2 tablespoons olive oil

4. Fresh Herbs: For Aromatic Flavor

Fresh herbs such as rosemary, thyme, and sage complement the smoky turkey, infusing it with aromatic flavors that enhance the overall taste.

Measurement for Fresh Herbs:

  • 3 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 4 sage leaves

5. Cider Bourbon Gravy: The Perfect Sauce

The gravy is what truly sets this dish apart. It combines the sweetness of apple cider with the warmth of bourbon and the richness of turkey drippings, creating a savory sauce that perfectly complements the smoky turkey.

Measurement for Gravy Ingredients:

  • 1 ½ cups apple cider

  • ¾ cup bourbon

  • 2 tablespoons unsalted butter (for gravy)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 cups turkey drippings (or chicken broth)

  • 2 tablespoons flour (for thickening)

  • Salt and pepper to taste

6. Seasonings: For Flavor

Seasoning the turkey is key to enhancing its natural flavors. Salt, pepper, garlic powder, and onion powder help bring out the turkey’s taste while complementing the smoky aroma.

Measurement for Seasonings:

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

Instructions

1. Prepare the Turkey for Smoking

  • Thaw the turkey (if frozen) in the refrigerator for 1-2 days before smoking.

  • Pat the turkey dry with paper towels to remove any excess moisture.

  • Rub the entire turkey with the melted butter and olive oil mixture, making sure to cover the skin evenly.

  • Season the turkey with garlic powder, onion powder, salt, and pepper. Be sure to season inside the cavity as well.

  • Stuff the turkey’s cavity with the fresh herbs (rosemary, thyme, and sage) to infuse the bird with aromatic flavors.

  • Tie the legs together with kitchen twine and tuck the wings under the body of the turkey to ensure even cooking.

2. Smoke the Turkey

  • Prepare your smoker with applewood chips. You can either use a traditional smoker or a charcoal grill set up for indirect heat. Preheat the smoker to 225°F (107°C).

  • Place the turkey in the smoker, breast-side up. Smoke the turkey for about 3 to 4 hours, or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

  • While smoking, maintain a consistent temperature of around 225°F (107°C). You may need to replenish the applewood chips during the process to ensure a steady smoke.

3. Prepare the Cider Bourbon Gravy

  • While the turkey is smoking, prepare the cider bourbon gravy. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until softened and fragrant.

  • Add the flour to the pan, stirring constantly to create a roux. Cook for about 1 minute to eliminate the raw flour taste.

  • Gradually pour in the apple cider and bourbon, stirring continuously to prevent lumps. Allow the mixture to come to a simmer.

  • Add the turkey drippings (or chicken broth) and continue to simmer for about 10-15 minutes, or until the gravy thickens. Season with salt and pepper to taste.

  • Once the gravy has reached your desired thickness, remove it from the heat and set aside.

4. Rest and Carve the Turkey

  • Once the turkey has finished smoking, remove it from the smoker and let it rest for at least 20 minutes to allow the juices to redistribute and the bird to stay moist.

  • Carve the turkey by removing the legs, wings, and breast meat. Arrange the carved turkey on a serving platter.

5. Serve and Enjoy

 

  • Serve the Applewood Smoked Turkey on a platter with a generous drizzle of cider bourbon gravy. You can garnish with additional fresh herbs for a touch of color and flavor.

  • Pair with your favorite sides, such as mashed potatoes, roasted vegetables, stuffing, or a green salad.

  • Author: Joana

Find it online: https://lumrecipes.com/2025/04/30/applewood-smoked-turkey-with-cider-bourbon-gravy/