Smoky Maple-Bourbon Infused Roasted Turkey
Elevate your holiday feast with this Smoky Maple-Bourbon Infused Roasted Turkey. This exquisite recipe combines the rich flavors of bourbon and sweet maple syrup, perfectly complementing the tender, smoky meat of the turkey. While it requires advance preparation, the end result is well worth it: a beautifully caramelized skin and juicy, flavorful turkey that will impress your family and friends. Perfect for Thanksgiving or any festive occasion, this show-stopping centerpiece is sure to become a family favorite year after year.
N/A
Servings
207
Calories
13
Ingredients
Ingredients
Whole turkey
1 (11 lb, thawed)
Maple syrup
2 cups (none)
Bourbon
1 cup (none)
Pickling spices
1 tablespoon (none)
Hickory wood chunks
as needed (soaked in water for at least 30 minutes)
Carrot
1 large (scraped and cut in half)
Celery rib
1 (cut in half)
Onion
1 medium (peeled and halved)
Lemon
1 (pierced with a fork)
Salt
1 tablespoon (none)
Pepper
2 teaspoons (none)
Mixed greens
for garnish (none)
Lemon wedges
for garnish (none)
Instructions
1
1. Start by removing the giblets and neck from the turkey, reserving them for another use if desired. Rinse the turkey thoroughly under cold water and pat it dry with paper towels.
2
2. In a large stockpot, add enough water to fill it halfway. Stir in the maple syrup, bourbon, and pickling spices to create a brine. Carefully submerge the turkey and add additional water if needed to ensure it’s fully covered. Cover the pot and refrigerate for 2 days to allow the turkey to brine.
3
3. After brining, soak the hickory wood chunks in fresh water for at least 30 minutes. Prepare your charcoal smoker by igniting the charcoal and allowing it to burn for 20 to 30 minutes until it's ash-covered.
4
4. Remove the turkey from the brine, discarding the liquid. Pat the turkey dry again. Stuff the cavity with the halved carrot, halved celery, and halved onion. Pierce the lemon with a fork and place it in the neck cavity to infuse flavor during cooking.
5
5. Create a rub by combining the salt and pepper, then generously rub it over the entire surface of the turkey. Fold the wings underneath the turkey and tie the legs together with kitchen string if desired.
6
6. Drain the hickory wood chunks and place them directly on the hot coals in the smoker. Fill the water pan in the smoker to the fill line with fresh water. Situate the turkey on the center of the lower food rack, then cover with the smoker lid.
7
7. Smoke the turkey for approximately 6 hours, or until a meat thermometer inserted into the thickest part of the turkey thigh registers 180°F (82°C). Monitor the smoker, adding extra water, charcoal, and wood chunks as necessary to maintain consistent temperature and smoke levels.
8
8. Once cooked, remove the turkey from the smoker and let it rest for 15 minutes before slicing. Garnish with mixed greens and lemon wedges as desired, then serve and enjoy!
Nutrition Information
11g
Fat
13g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Maple-Bourbon Infused Roasted Turkey?
It is an exquisite holiday centerpiece that combines the rich flavors of bourbon and sweet maple syrup with tender, smoked turkey meat.
How long should the turkey be brined?
The turkey should be submerged in the brine and refrigerated for 2 days to allow the flavors to infuse.
What are the primary ingredients in the brine?
The brine consists of water mixed with maple syrup, bourbon, and pickling spices.
How do I prepare the turkey for brining?
Remove the giblets and neck, rinse the turkey under cold water, and pat it dry with paper towels.
What type of wood chunks are used for smoking?
Hickory wood chunks are used for this recipe to provide a smoky flavor.
How long should the hickory wood chunks be soaked?
The wood chunks should be soaked in fresh water for at least 30 minutes before use.
How long does it take to prepare the charcoal smoker?
The charcoal should be ignited and allowed to burn for 20 to 30 minutes until it is ash-covered.
What vegetables are used to stuff the turkey cavity?
The cavity is stuffed with a halved carrot, a halved celery rib, and a halved onion.
How should the lemon be prepared for the turkey?
The lemon should be pierced with a fork and placed in the neck cavity to infuse flavor during cooking.
What ingredients make up the turkey rub?
The rub is made from a combination of 1 tablespoon of salt and 2 teaspoons of pepper.
How should the wings and legs be secured?
Fold the wings underneath the turkey and tie the legs together with kitchen string if desired.
Where do I place the hickory wood chunks in the smoker?
Drain the soaked chunks and place them directly onto the hot coals in the smoker.
What is the purpose of the water pan in the smoker?
The water pan helps maintain moisture; it should be filled to the fill line with fresh water.
Where should the turkey be positioned in the smoker?
Situate the turkey on the center of the lower food rack before covering with the smoker lid.
What is the approximate smoking time for the turkey?
The turkey should smoke for approximately 6 hours.
What is the target internal temperature for the turkey?
The turkey is done when a meat thermometer in the thickest part of the thigh registers 180 degrees Fahrenheit (82 degrees Celsius).
How do I maintain the smoker during the 6-hour cook?
Monitor the smoker and add extra water, charcoal, and wood chunks as necessary to maintain consistent temperature and smoke.
How long should the turkey rest after cooking?
Let the turkey rest for 15 minutes before slicing to allow juices to redistribute.
What garnishes are recommended for this dish?
Garnish the turkey with mixed greens and lemon wedges as desired.
What size turkey does this recipe require?
The recipe calls for an 11 lb whole turkey that has been thawed.
How much maple syrup is needed for the recipe?
The recipe requires 2 cups of maple syrup.
How much bourbon is included in the brine?
One cup of bourbon is used in the brining mixture.
What is the calorie count per serving?
Each serving contains approximately 207 calories.
How much fat is in a serving of this turkey?
There are 11g of fat per serving.
What is the protein content per serving?
Each serving provides 14g of protein.
How many carbohydrates are in each serving?
There are 13g of carbohydrates per serving.
How many total ingredients are listed for this recipe?
There are 13 ingredients in total, including garnishes.
What should be done with the giblets and neck?
They should be removed from the turkey and can be reserved for another use if desired.
What specific spices are used in the brine?
One tablespoon of pickling spices is used in the brine.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a show-stopping centerpiece perfect for Thanksgiving or any festive occasion.