Preheat a smoker to 250°F. Use a mild wood such as applewood, if available, so the smoke complements the turkey and fruit relish.

In a large mixing bowl, combine the ground turkey, egg, panko, onion, Dijon mustard, thyme, salt, and black pepper. Mix gently until the ingredients are evenly distributed, taking care not to compact the turkey.

Shape the mixture into a compact loaf on a sheet of foil or a small rack that fits in the smoker. Lay the bacon slices across the top and sides, overlapping them slightly, and tuck the ends underneath the loaf.

Place the meatloaf in the smoker and cook until the center reaches 165°F on an instant-read thermometer. Let it rest for 10 minutes before slicing so the juices settle.

While the meatloaf smokes, combine the cranberries, diced apple, water, and maple syrup in a small saucepan. Bring the mixture to a gentle simmer over medium heat, then cook for about 10 minutes, stirring occasionally, until the cranberries burst and the apple softens.

Remove the relish from the heat and stir in the apple cider vinegar. Let it cool slightly, then spoon it over or alongside the sliced meatloaf.