Christmas…Jesus, family, gifts, eggnog, decorations, and TURKEY! Over the years I have passed the preparation of the turkey on to one of my sons-in-law, but this year decided to try something different and smoke one. This Bourbon Brined Smoked Turkey has now become the family tradition.
We have a wood smoker but they can be a pain in the rear when you are smoking something that takes a long time. You are constantly having to check the temperature and try to keep it consistent. One of our daughters has an electric smoker and we decided to try it out. It was wonderful not having to constantly check it. Just set the temperature you want to smoke on, feed it wood chips occasionally, and go on to other things. Guess what our next purchase is going to be?
In a large stockpot over medium-high heat, add the water, sugar, salt, and bourbon. Heat until the sugar and salt dissolve. Remove from heat and let cool. When cool add the remaining ingredients and stir well.
Place your cleaned and prepped turkey into a large container. I used a 5-gallon bucket with a lid. Pour the brine over the turkey, cover, and refrigerate for 24-48 hours.
Remove the turkey from the brine, rinse, and pat dry.
Prepare an herb butter using softened butter and your herbs of choice. I used fresh rosemary, thyme, and sage. Rub the butter under the skin of the breast portion being careful not to tear the skin.
Into the cavity of the turkey, place 2 oranges quartered, 1 lemon quartered, 1 medium onion quartered, 5 cloves of garlic, several twigs of fresh rosemary and thyme.
Rub the outside of the turkey well with olive oil. Coat with your favorite dry rub, as much or as little as you like. My favorite is a sweet and spicy rub. Tuck the wings under the bird and tie the legs together.
The key to a tender, moist smoked turkey is to cook it low and slow. I began smoking at 180 degrees using applewood chips and apple juice in the pan. After 4 hours, I increased the heat to 225 and finished smoking the turkey until it reached an internal temperature of 165 degrees. Your time will vary depending on the size of the bird. Ours took 11 hours but it was so worth it!
This Bourbon Brined Smoked Turkey is definitely one of the best turkeys we have ever eaten. I will warn you though, there won’t be as much leftover as you may have expected. Everyone went back for seconds, even thirds.
BOURBON BRINED SMOKED TURKEY
Equipment
- smoker
Ingredients
- 8 quarts water
- 1 cup sea salt or kosher salt
- 1/2 cup brown sugar
- 1 cup bourbon
- 4 oranges, quartered divided
- 2 lemons, quartered divided
- 1/3 cup peppercorns
- 3 bay leaves
- 12 whole cloves
- 14-16 pound turkey
- 1 medium onion quartered
- 5 cloves garlic crushed
- rosemary branches
- thyme sprigs
- dry rub of your choice
Instructions
- Mix the water, salt, brown sugar, and bourbon in a large pot. Heat over medium-high heat until the sugar and salt dissolve. When cooled to room temperature, add 2 oranges (juice squeezed into the pot), 1 lemon (juice squeezed into the pot), peppercorns, bay leaves, and cloves. Stir well.
- Add the turkey and the brine to a large container. I used a 5-gallon food grade bucket. Refrigerate for 24 hours.
- Remove the turkey from the brine, rinse, and pat dry.
- Prepare an herb butter using softened butter and your herbs of choice. I used fresh rosemary, thyme, and sage. Rub the butter under the skin of the breast portion being careful not to tear the skin.
- Into the cavity of the turkey, place 2 oranges quartered, 1 lemon quartered, 1 medium onion quartered, 5 cloves of garlic, several twigs of fresh rosemary and thyme.
- Rub the outside of the turkey well with olive oil. Coat with your favorite dry rub, as much or as little as you like. My favorite is a sweet and spicy rub. Tuck the wings under the bird and tie the legs together.
- Begin smoking at 180 degrees using applewood chips and apple juice in the pan. After 4 hours, increase the heat to 225 and finished smoking the turkey until it reaches an internal temperature of 165 degrees. Your time will vary depending on the size of the bird.
Do you need side dishes for your holiday meal? Try this one:
That looks amazing! We did that to. Bought a wood smoker and now we have an electric smoker……love it!
It’s so much easier and I’m all about ease these days.
Can you give a possible rub recipe that you like? I have made this 3 or 4 times, but I cannot remember what I have done for a rub in the past…
Hi Adam, I wish I DID have a favorite rub recipe I could pass along. I just look for a rub with sweet and spicy flavors. I usually get the Weber Dry Smoking Rub or the Kroger Sweet Smokehouse Season & Rub. I’m sorry I couldn’t be of more help to you.
Directions are a little confusing. After you cook salt and sugar and bourbon then let cool to room temperature… Add fruit etc. Do you cook again? Because at the end it says to cool to room temperature again
You are right, I did have it showing twice. I’m so sorry. You just have to bring it to room temp after the sugar and salt are dissolved. I corrected the instructions. Thank you for bringing it to my attention.
We are smoking a turkey and I usually roast it and use the drippings to make the gravy. Is there a gravy recipe you use or anyway to get the drippings when smoking a turkey?
You could possibly catch the drippings in a pan placed below the turkey? No one in my family eats gravy (GO FIGURE!) so I don’t usually bother with it.