Smoked Maple BBQ Turkey

This Smoked Maple BBQ Turkey is smoked to tender perfection and is crafted with a perfect balance of real maple syrup, bold spices, and the smokey flavor from the smoker. The glaze is carefully basted onto the turkey as it smokes, forming a glistening caramelized coating. Savory and sweet never tasted so good!

6-8 hours dependent on size

10-13 Servings
20 mins Prep Time
6-8 hrs Total Time

Ingredients

For the Turkey

1 Honeysuckle White® Whole Turkey
1 stick butter, room temperature
1 apple, sliced into fourths
1 orange, sliced into fourths
1 lemon, sliced into fourths
1 large sweet onion, sliced into fourths
4 whole garlic cloves
fresh rosemary (6-7 springs)
fresh sage (6-7 leaves)

Maple BBQ Glaze:

½ cup apple cider vinegar
1 tbsp butter
⅓ cup ketchup
1 tbsp brown sugar
½ cup maple syrup
2 tsp smoked paprika
2 tbsp worcestershire sauce
1 tbsp Dijon mustard
2 cloves garlic, finely minced
2 tsp orange juice (optional)

For the Seasoning:

2.5 tbsp smoked paprika
1/2 tsp pepper
1.5 tsp salt
3 tsp garlic powder
2 tsp onion powder
1.5 tbsp brown sugar

Recipe by Healthy Little Peach

Step 1

Preparing the seasoning and glaze: For the seasoning, add everything to a bowl and mix together. Next, make the glaze by adding all the ingredients to a saucepan and heating over medium heat until everything is combined and the brown sugar has dissolved.
Step 2

Preparing the Turkey: Thaw the turkey if frozen. Allow it to thaw in the refrigerator, one day for every 4-5 pounds of turkey. Remove the giblets and neck from the turkey's cavities. Pat it dry with paper towels. Place the turkey in an aluminum roasting pan breast side up. Rub room temperature butter all over turkey and under the skin. Apply the dry rub generously over the whole turkey. Ensure you rub the mixture both under the skin and on the surface of the turkey. Stuff the cavity with apple, orange, lemon, garlic cloves, and sweet onion. Place any extra around the turkey in the roasting pan. Cross and tie the legs together. Cover the turkey and pan with aluminum foil.
Step 3

Preparing the Smoker: Set up your smoker according to the manufacturer's instructions. Set the temperature to 225°F.
Step 4

Smoking the Turkey: Place the roasting pan on the smoker's grate. If your smoker has multiple levels, position the turkey on the upper level for better smoke penetration. After five hours, remove the aluminum foil and baste the turkey. Insert a meat thermometer into the thickest part of the turkey's thigh, without touching the bone. This will help you monitor the internal temperature. Consider basting the turkey with the glaze every 30 minutes (after the 5 hour mark) to help keep it moist and flavorful. Keep an eye on the smoker's temperature and smoke levels. Add more wood chips, chunks, or pellets as needed to maintain a steady amount of smoke.
Step 5

Cooking Time: Plan for around 30 to 40 minutes of cooking time per pound of turkey. However, cooking times can vary based on the smoker's temperature and the turkey's size. The turkey is safe to eat when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Step 6

Resting and Serving: Once the turkey reaches the desired internal temperature of 165°F , carefully remove it from the smoker. Let it rest for about 20-30 minutes. This allows the juices to redistribute, resulting in a moist and tender turkey. Carve the turkey and serve it with your favorite side dishes.