Hickory Smoked Bourbon Turkey
Infuse your holiday meal with bold, smoky flavors by preparing this Hickory Smoked Bourbon Turkey. Tender and juicy, this 12-pound turkey is brined overnight with a blend of kosher salt, brown sugar, fresh herbs, and lemon, ensuring every bite is perfectly seasoned. The star of the show is the bourbon butter glaze, a luscious mixture of melted butter, bourbon, and aromatic spices like paprika, garlic, and onion powder, which coats the turkey under and over the skin for a rich, caramelized finish. Slowly smoked over hickory wood chips at 225°F, this turkey embodies deep, smoky flavors complemented by the sweet and savory bourbon glaze. Perfect for Thanksgiving or any special occasion, this show-stopping centerpiece pairs wonderfully with your favorite holiday sides. Make your gathering unforgettable with this ultimate smoked turkey recipe!
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Recipe Information
Ingredients
- 12 lbs Whole turkey
- 0.5 cups Kosher salt
- 0.5 cups Brown sugar
- 8 tablespoons Unsalted butter
- 0.5 cups Bourbon
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Paprika
- 1 teaspoon Black pepper
- 4 cups Hickory wood chips
- 1 gallon Water
- 4 sprigs Fresh thyme sprigs
- 4 sprigs Fresh rosemary sprigs
- 1 whole Lemon
Instructions
Prepare the brine by dissolving kosher salt and brown sugar in 1 gallon of cold water in a large container. Add fresh thyme sprigs, fresh rosemary sprigs, and the juice of 1 lemon to the mixture.
Submerge the turkey into the brine. Cover and refrigerate for 12 to 24 hours.
Soak hickory wood chips in water for at least 30 minutes before smoking.
Preheat your smoker to 225°F (107°C). Prepare the smoker with soaked hickory wood chips for ultimate smoky flavor.
Remove the turkey from the brine. Rinse thoroughly under cold water and pat dry with paper towels.
In a small saucepan, melt the unsalted butter over low heat. Stir in bourbon, garlic powder, onion powder, paprika, and black pepper to create the bourbon butter glaze.
Rub the turkey generously with the bourbon butter glaze both under and over the skin, ensuring that it is evenly coated.
Place the turkey in the smoker breast-side up. Close the lid and maintain a consistent cooking temperature of 225°F.
Baste the turkey with additional bourbon butter glaze every hour during the smoking process.
Smoke the turkey for approximately 4.5 to 5 hours, or until the internal temperature at the thickest part of the breast reaches 165°F and the thighs reach 175°F.
Allow the turkey to rest for 20 to 30 minutes before carving to lock in the juices.
Serve with your favorite sides and enjoy the rich, smoky, bourbon-infused flavors.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
