Delicious Brown Sugar Bourbon Smoked Turkey Recipe

This guide will take you through each step, from brining and injecting to smoking, ensuring your turkey is packed with flavor and moisture. Whether you're a seasoned BBQ enthusiast or a beginner, this recipe will help you achieve a turkey that's tender, flavorful, and unforgettable.

Items in this receipe:

• INJECTOR

• BASTER

• VICTORINOX CHEFS KNIFE

How To Keep A Turkey Juicy With A Pellet Smokerhttps://www.youtube.com/watch?v=QcPWW7jUJIMIn this video we'll discuss some of the places people go wrong when cooking their turkey which can cause a National Lampoons Christmas Vacation dry Turkey scene. I'll give you my tips on how to make sure your Thanksgiving Turkey always stays juicy when cooking on a Pellet Smoker.

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Brown Sugar Bourbon Smoked Turkey

Yield: 12+

Author: Delmarva Backyard

Prep time: 1 HourCook time: 6 HourTotal time: 7 Hour

Alright, BBQ enthusiasts, it's time to roll up your sleeves and dive into the art of brining and smoking a turkey that'll have your guests talking till next Thanksgiving. Here's how you master this feast, step by smoky step, with a tone that's as bold and confident as the flavors we're about to unleash.

Ingredients

Brine

• 1.5 Gallons Water
• 1 c Salt
• 1/2 c Sugar
• 1 Tbsp Garlic Powder
• 1 Tbsp Thyme
• 1 Tbsp Rosemary
• 2 Bay Leafs
• 1 Package Grill Mates Brown Sugar Boubon Marinade Mix

Turkey

• 14-16 lb Whole Turkey
• 1 Tbsp Extra Virgin Olive Oil
• SPG (60% Pepper; 35% Salt; 5% Garlic)
• Grill Mates Texas BBQ Seasoning
• 1 Orange
• 1 Onion
• 1 Lemon

Injection

• 1 c Unsalted Butter
• 1 c Chicken Broth
• 8 oz Pineapple Juice

Instructions

1. Brine Like a Boss: Combine all your brine ingredients in a pot and simmer them to blend those flavors together. This isn't just any step; it's the foundation of juiciness.
2. Cooling Time: Let that brine mixture cool down for about 30 minutes. Patience is key; we're building layers of flavor.
3. Prep Your Brine Bucket: Pour the cooled brine into a food-safe bucket. Top it off with enough ice to keep things chilled without diluting our flavor-packed brine.
4. Turkey Time: Submerge your turkey in the brine, neck cavity down (to keep things clean when you pull it out). This is where the magic starts.
5. Chill Out: Stash the turkey in the fridge to brine for at least 12 hours, but no more than 36. This is where flavor meets moisture.
6. Brine's End: Gently remove the turkey from the brine, letting all that liquid gold drain from the cavity. Nestle the bird in a foil pan just big enough to cradle it.
7. Dry Patrol: Pat that turkey down with paper towels till the skin is perfectly dry. Dry skin equals crispy skin.
8. Inject to Impress: Whip up your injection mix and fill that bird with flavor, focusing on the breasts. Any leftover mix? Pour it into the pan.
9. Oil and Season: Dry the turkey's surface again, then massage it with olive oil. Season generously with SPG (salt, pepper, garlic) and a lighter layer of Grill Mates Texas BBQ for that perfect crust.
10. Herb It Up: Dust the turkey with thyme and rosemary, then sprinkle an equal mix into the pan's liquid for an aromatic bath.
11. Citrus and Onion Stuffing: Quarter your orange, onion, and lemon, stuffing as much as you can into the turkey's cavity. Toss any extras into the pan for a citrusy infusion.
12. Broth Bath: Add chicken broth to the pan until the liquid is about a half-inch deep. This keeps everything moist and flavorful.
13. Fridge Rest: Let the turkey sit in the fridge for an hour to dry the skin further, setting the stage for that coveted crispy exterior.
14. Smoker Setup: Preheat your smoker to 250°F (121°C). This slow and low start is crucial.
15. Smoke and Baste: Place the turkey in the smoker, basting every 45 minutes with the pan juices. Protect those seasonings like they're gold.
16. Heat Hike: After 2.5 hours, crank your smoker up to 325°F (163°C) to finish strong.
17. Temperature Check: Aim for an internal temp of 160°F (71°C) in the thickest part of the breast. That's your sign to pull the turkey off the heat.
18. Rest and Relax: Wrap the turkey in foil and let it rest in a turned-off oven or cooler for at least 1.5 hours. This is when the flavors really marry and the juices redistribute.
19. Serve and Savor: Slice up that masterpiece and serve. You've just set a new standard for Thanksgiving.

Notes

The longer the brine time the saltier the Turkey will be.

When injecting, keep two fingers right on the needle where it enters the turkey and keep a firm pinch on it to prevent injection from spraying out.

Recommended Products

INJECTOR

Additional Tips

• Consistent Brining: Ensure the turkey is fully submerged in the brine for even seasoning.

• Moisture Maintenance: Regularly baste the turkey with pan juices to keep it moist and flavorful.

• Resting Time: Allow the turkey to rest for at least 1.5 hours after smoking to let the juices redistribute.

This comprehensive guide combines brining, injecting, and smoking techniques to ensure a deliciously tender turkey for any occasion. Whether it’s a holiday feast or a special family dinner, this smoked turkey will be the highlight of your meal. Enjoy the rich, smoky flavors and happy smoking!

FAQ Section

Q: Can I use a different brine recipe? A: Yes, you can customize the brine with your preferred spices and herbs, but the given recipe provides a great balance of flavors.

Q: What wood is best for smoking turkey? A: Apple and hickory woods are excellent choices for smoking turkey, providing a mild, sweet, and smoky flavor.

Q: How do I know when the turkey is done? A: Use a meat thermometer to check that the internal temperature of the breast reaches 160°F (71°C).

Q: Can I cook this turkey in an oven instead of a smoker? A: Yes, you can roast the turkey in an oven at the same temperatures, following the same steps for seasoning and resting.

Q: How do I prevent the turkey from drying out? A: Regularly baste the turkey with the pan juices and ensure it rests after cooking to retain its juices.