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Smoked Turkey

BallisticBBQ's picture
An easy recipe for smoked turkey. This video explains step by step how to brine the turkey, smoking temperatures and a great maple syrup bourbon glaze.
For brine
  Vegetable stock 4 Quart
  White sugar 1 Cup (16 tbs)
  Kosher salt 1 Cup (16 tbs), coarsely ground
  Pickling spice 1⁄3 Cup (5.33 tbs)
Other ingredients
  Turkey 14 Pound
  Ice water 1 Gallon
  Fresh thyme 10 Gram
  Fresh rosemary 10 Gram
  Sage 10 Gram
  Onion 1 Small, quartered
  Celery 1
  Grape seed oil 1⁄2 Cup (8 tbs) (substitute with butter or vegetable oil if desired)
  Sea salt To Taste
  Ground black pepper To Taste
For glaze
  Maple syrup 1 Cup (16 tbs)
  Bourbon 1 Cup (16 tbs)

1. For brine, in a large pot add stock, white sugar, salt, and pickling spice.
2. Place the pot on flame, stir and bring it to a boil. Remove the pot from heat and allow it to cool.
3. Pour ice water into the pot. Mix well.
4. In a large ziplock bag, put turkey and pour brine in it. Pop it in refrigerator and let turkey soak in brine for 8-10 hours.
5. Remove turkey from brine. Rinse and pat it dry.
6. Fill the cavity with thyme, rosemary, sage, onion, and celery.
7. Preheat Weber to 250 degree F. Place a roasting tray below for drippings.

8. Place turkey on grill, cover and cook for 2 hours.
9. Apply grape seed oil on turkey. Season it with salt, and pepper.
10. Turn the heat to 375 degree F and cook for 2 hours or until the internal temperature reaches 165 degree.
11. For glaze, in a saucepan combine maple syrup, and bourbon. Place the pan on heat and reduce it by half.
12. In the last 10-15 minutes of cooking baste turkey with glaze.
13. Remove turkey from heat and let it rest for 20 minutes before carving.

14. Carve turkey and serve it with a complementing gravy.

If you soak turkey in brine for longer then there is a chance that your meat will become mushy after being cooked.
You can also put turkey in ice-pack if you do not have space in refrigerator.

Recipe Summary

Difficulty Level: 
Cook Time: 
320 Minutes

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