What it Thanksgiving with out an awesome Turkey? I have been wanting to try and smoke a turkey for a long time and after talking with Karl from the Twin Moons Tavern YouTube channel, getting a few pointers from him I decided let’s do this! So I made a Bourbon Brined Smoked Turkey! I was worried about it being dry since I was smoking it and letting it go for a long period. Nope this was one of the most turkeys I have ever had! So if you want to try something new cool and fun for Thanksgiving well this is the one guys! When you do make this one be sure to take a pic and post it to my Facebook page!
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Bourbon Brined Smoked Turkey Recipe
Ingredients
Brine:
- 8 Qt. Water
- 1-1/2 Cups Salt
- 1 Cup Bourbon
- 1/3 Cup Peppercorns
- 2 Oranges Quartered
- 1 Lemon Quartered
- 10 Whole Cloves
- 1 Tbsp. Bay Leaves
Butter:
- 1/2 Cup Butter
- 1/2 tsp. Rosemary
- 1/2 tsp. Thyme
- 1/2 tsp. Sage
Stuffing:
- 2 Oranges Quartered
- 1 Lemon Quartered
- 1 Onion Quartered
- 6 Garlic Cloves
- 7 Thyme Sprigs
- 2 Rosemary Strips
- Dry Rub:
- 1 Cup Brown Sugar
- 1/2 Cup Salt
- 4 Tbsp. Paprika
- 2 Tbsp. Pepper
- 1/2 Tbsp. Cumin
- 1/2 Tbsp. Onion Powder
- 1/2 Tbsp. Garlic Powder
- 1 tsp. Cayenne
12-14 lb. Turkey
Instructions
- Defrost Turkey fully, remove neck and giblets.
- In stock pot large enough to put turkey into, add in water, salt, sugar and bourbon. Heat on high heat until salt and sugar are dissolved into the liquid, then remove from heat.
- Once cooled ad in the rest of the brine ingredients. Add the defrosted turkey into the bring and leave in for 12-24 hours.
- Remove the turkey from the brine, pat dry until it is completely dry.
- Stuff the cavity of the turkey with, all of the stuffing ingredients.
- In a small bowl mix together all the ingredients for the butter. If you are making the dry rub I have listed mix that as well.
- Coat the turkey liberally with the butter. I slice the skin so I can stuff butter between the skin and the breast also.
- Coat with the dry rub. Bring your smoker up to 275˚.
- Place turkey in smoker and allow to cook until internal temperature is 165˚. Mine took just over 4 hours.
- Allow to rest for 15-20 minutes before carving and serving.
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