When you have cooked as many turkeys as I have in my life you have to get creative and try new flavor profiles. This maple bourbon turkey utilizes a tasty, wet brine to impart serious moisture and amazing flavor into turkey while creating a gorgeous final product with beautiful color. You can prepare this as a spatchcock turkey, but we decided to go the more traditional route this time. We use our down the middle barbecue all-purpose The Gospel, in this recipe but you can substitute your favorite seasoning.
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Ingredients
- 1 12-15 lb turkey
- Meat Church Gospel (sub Holy Voodoo Rub, Honey Hog, Holy Gospel, Hickory, or Hail Mary.
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry Brine
- 3/4 C, grade A maple syrup
- 3/4 C, Bourbon
- 1 stick unsalted butter
- 1/4 C, grade A maple syrup
Tools
Prepare the Brine
Thoroughly mix entire contents of the package with 4 cups of water in a medium stock pot. Add the maple syrup and bourbon, stir and bring to a boil.
Remove from the heat and add 8 - 12 cups of ice water to completely cool the liquid.
Place the turkey in a food safe container. Fill the container with the brine mixture making sure to completely submerge the turkey. Add water if necessary. Refrigerate overnight or an average of 45 - 60 mins per lb. I typically just brine over night.
Prepare your pellet grill
Prepare grill at a temperature of 275 degrees F. I like using a less heavy smoke pellet such as hickory, pecan or a fruit wood. I used the Meatchurch X Traeger pellets which are a blend of hickory and oak.
Prepare the Turkey
Remove turkey from brine, rinse thoroughly and pat dry.
Season the outside and cavity of the turkey very evenly with The Gospel. Be sure to season underneath and in all the cracks and crevices. Allow to adhere for at least 15 minutes.
Cook the Turkey
We cook our traditional turkeys in a roasting pan (optional) to catch any drippings for later use. This also keeps the shape of the bird. Remember, you eat with your eyes first and that is especially important on Thanksgiving.
Optionally cover any tips with foil during the cook if you feel parts are getting too dark or crispy.
Smoke the turkey until it reaches 160 in the deepest part of the breast. The turkey will continue to carryover cook a few more degrees to get to the USDA recommended 165. Remove the turkey from the smoker to rest. This can be done in the roasting pan or move to your Meatchurch signature board you bought from Meatchurch.com.
Glazing
To make glaze, melt the butter in a small sauce, pan and mix in maple syrup. Pour or brush your glazing liquid over the top of the turkey while it rests. The Glaze is the final step into making your Instagram and Thanksgiving table worthy turkey that your family will talk about year-round.
Carve the bird, pour your favorite bourbon and enjoy!
