Cherry Glazed Smoked Turkey

Cherry Glazed Smoked Turkey

Cherry Glazed Smoked Turkey

This is one of the best throw together recipes we have done ever. My family normally goes the more traditional route for turkey. However, we had to do 2 turkeys and was out of room in the oven. So I decided to smoke one of them inspired by my interview with country music artist Kurt Stevens. We went to the pantry and the garden to see what would make for a fun new holiday tradition. It short time we came up with this  amazing recipe for Cherry Glazed Smoked Turkey. Give this a try! While you are smoking check out our interview with country music artist Kurt Stevens by clicking here.

Cherry Glazed Smoked Turkey

Prep Time20 mins
Cook Time6 hrs
Resting Time15 mins
Total Time6 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: cherry, glazed, rub, turkey


The Turkey

  • 2 tbsp our rub recipe in notes
  • 1/2 cup butter room temp

Cherry Glaze

  • 1 1/4 cup cherry preserve
  • 1/4 cup balsamic vinegar
  • 1 tbsp butter
  • 2 cloves garlic chopped
  • 2 sprigs rosemary 3" long


Cherry Glaze

  • in a saucepan under medium heat add the butter, garlic and rosemary. Heat until it becomes very aromatic then add the balsamic vinegar.  
  • Let the balsamic vinegar reduce for about 2 minutes. Add the cherry preserve and bring to a simmer and remove from heat.

The Turkey

  • Get your smoker cooking to 250 degrees. I prefer hickory for turkey.
  • Remove all the parts inside the turkey. Rub the entire turkey with our rub blend. Then repeat using the butter.
  • Place the turkey in a foil pan large enough for it to fit in and place on the smoker.
  • Smoke for about an hour or two until the turkey has a nice golden color. Then cover with foil. Smoke for another 4 to 5 hours. Your internal temp should be around 150 degrees.
  • Add a layer of the cherry glaze to the turkey and smoke for another hour. Add the remainder of the glaze and make sure your internal temperature of the turkey reaches 165 degrees. 
  • Remove the turkey and let rest for 15-20 minutes and serve.


Here is the link to our rub recipe - OUR RUB

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