Hickory-Smoked Whole Turkey with Applewood Glaze

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A tender whole turkey slowly smoked over hickory and oak wood, finished with a sweet and tangy applewood glaze for a perfect balance of smoky and fruity flavors. This American barbecue recipe, ready in about 380 minutes, pairs whole turkey, kosher salt, and brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 pounds whole turkey
• 3 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/2 cup apple juice
• 1/4 cup maple syrup
• 2 cups hickory wood chips
• 2 cups oak wood chips

The leave-in probe thermometer we’d cook this turkey with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: In a small bowl, mix 3 tbsp kosher salt, 2 tbsp brown sugar, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder to create a dry rub.
2. Step 2: Pat the 12-pound whole turkey dry with paper towels and rub the dry spice mix evenly all over the skin and inside the cavity.
3. Step 3: Preheat your smoker to 225°F and add 2 cups hickory wood chips and 2 cups oak wood chips to the smoke box for a balanced smoky flavor.
4. Step 4: Place the turkey breast side up on the smoker grate and smoke for approximately 6 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
5. Step 5: Meanwhile, in a small saucepan, combine 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/2 cup apple juice, and 1/4 cup maple syrup. Simmer over medium heat for 10 minutes until slightly thickened, stirring occasionally.
6. Step 6: Every hour during smoking, brush the applewood glaze generously over the turkey skin to build a sticky, flavorful crust.
7. Step 7: Once done, remove the turkey from the smoker and let it rest tented with foil for 20 minutes before carving to allow juices to redistribute.