Hickory-Smoked Whole Turkey with Applewood Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired bbq & smoked ready in about 380 minutes pairs pounds whole turkey, kosher salt, 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 "Plan a meal with the AI" 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

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.