Smoked Holiday Heritage Turkey with an Apple and Roasted Pistachio Sourdough Stuffing

Author A Bachelor & His Grill


  • 1 15-20 pound fresh turkey rinsed & patted dry with paper towel, giblets removed
  • Simple Sweet & Savory Brine see recipe below
  • Blackened Peppercorn Rub see recipe below
  • Turkey Stock Beer Basting Spray see recipe below
  • 4 cups hardwood half apple wood, half cherry wood
  • Kosher salt and fresh ground peppercorn to taste
  • Fresh herbs to garnish


  • Thaw, brine, and remove turkey from refrigeration, per recommendations above.
  • Four hours prior to smoking wrap bird tightly in plastic wrap & rest at room temperature. 20 minutes before smoking, remove wrap, pat bird entirely dry with paper towel, then apply a liberal degree of Thanksgiving Fresh Herb Rub to exterior skin & interior cavity of the turkey. Tie together rear legs of the turkey with kitchen string & tuck wings under the bird’s thighs.
  • Meanwhile, fill the woodchip chamber with 1/2 applewood and 1/2 cherry wood, then preheat the smoker to 275F, allowing 15-20 minutes for the smoker to warm before cooking. Set turkey in the smoker, basting intermittently with the beer basting spray. Remove turkey from smoker when internal temperature of thickest, inner most portion of the thigh reads 160F. Then immediately remove from the smoker, place the turkey over a cutting board and loosely tent with tin foil, allowing the bird’s denatured proteins to relax and reabsorb their juices.
  • The turkey should rest for 20-30 minutes before carving - Baste the turkey in it's own juices consistently throughout the final resting period. Carve the bird. Season additionally, to taste. Serve. Eat. Drink. Be merry.