🦃 Delicious Brown Sugar Bourbon Smoked Turkey Recipe

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Alright, BBQ enthusiasts — it’s time to take that Thanksgiving classic and give it a proper backyard upgrade.
We’re talking about a Brown Sugar Bourbon Smoked Turkey that’s sweet, smoky, tender, and ridiculously juicy.

Whether you’re using a pellet smoker, offset, or traditional wood smoker, this recipe is all about layering flavor — starting with a bourbon-spiked brine, a buttery injection, and ending with a golden, crisp skin that’ll make jaws drop.

The Story Behind the Recipe

The first time I smoked a turkey, I’ll admit — it was chaos. I over-brined it, forgot to dry the skin, and my smoker temp jumped around like it had a mind of its own. The flavor was good, but the skin? Rubbery.

So, I started experimenting — tweaking the brine, perfecting my injection, dialing in the temps — until I landed on this recipe. A bourbon-forward brine that adds depth, a sweet glaze that caramelizes beautifully, and a slow-smoked finish that brings it all together.

Why You’ll Love This Recipe ❤️

🧈 Flavor-Packed Brine: Brown sugar, bourbon, and herbs infuse every bite.
🔥 Juicy Every Time: The injection locks in moisture from the inside out.
🍊 Aromatic & Fresh: Citrus and herbs balance the sweetness perfectly.
💨 Perfect Smoke: Apple or hickory wood gives it a rich, subtle flavor.
🍗 Crispy Skin, Tender Meat: The holy grail of turkey perfection.

Brown Sugar Bourbon Smoked Turkey

🕒 Prep Time: 1 hr 🔥 Cook Time: 6 hr ⏳ Total Time: 7 hr 🍽 Serves: 12+

Ingredients

Brine

  • 1.5 Gallons Water

  • 1 cup Salt

  • ½ cup Sugar

  • 1 Tbsp Garlic Powder

  • 1 Tbsp Thyme

  • 1 Tbsp Rosemary

  • 2 Bay Leaves

  • 1 Packet Grill Mates Brown Sugar Bourbon Marinade Mix

Turkey

  • 14–16 lb Whole Turkey

  • 1 Tbsp Extra Virgin Olive Oil

  • SPG Seasoning (60% Pepper; 35% Salt; 5% Garlic)

  • Grill Mates Texas BBQ Seasoning

  • 1 Orange, quartered

  • 1 Onion, quartered

  • 1 Lemon, quartered

Injection

  • 1 cup Unsalted Butter

  • 1 cup Chicken Broth

  • 8 oz Pineapple Juice

Instructions

1️⃣ Brine Like a Boss

In a large pot, combine all brine ingredients and simmer to blend those flavors together. This isn’t just a step — it’s the foundation of juiciness.

2️⃣ Cool and Prep

Let the brine cool for 30 minutes. Pour into a food-safe bucket and top with ice to chill without watering it down.

3️⃣ Turkey Time

Submerge your turkey breast-side down and refrigerate for 12–36 hours. The longer the soak, the deeper the flavor — but don’t go past 36 or it’ll get too salty.

4️⃣ Pat Dry & Inject

Remove from brine, drain, and pat dry with paper towels until the skin is bone-dry.

In a saucepan, melt butter and mix with chicken broth and pineapple juice. Load your injector and inject the breasts and thighs evenly. Any leftover liquid goes right into the pan.

5️⃣ Oil & Season

Rub the skin with olive oil, then season generously with SPG and a light dusting of Grill Mates Texas BBQ seasoning. Sprinkle a bit of thyme and rosemary for aroma.

6️⃣ Stuff & Pan Prep

Stuff the cavity with orange, onion, and lemon. Toss any extras into the bottom of the foil pan with a half-inch of chicken broth for moisture and flavor.

7️⃣ Smoke It Slow

Preheat your smoker to 250°F (121°C). Place the turkey in the smoker and baste every 45 minutes with pan juices to keep it glossy and flavorful.

8️⃣ Finish Strong

After 2.5 hours, bump the temp to 325°F (163°C) to crisp up that skin. Cook until the breast hits 160°F (71°C) internal temp.

9️⃣ Rest & Serve

Pull the turkey, wrap in foil, and let it rest for at least 1.5 hours in a cooler or warm oven. Slice, serve, and soak in the applause — you just redefined smoked turkey.

Additional Tips 💡

🧄 Even Brining: Make sure the turkey stays fully submerged the entire time.
🔥 Moisture Matters: Keep that baster busy — every 45 minutes keeps it juicy.
🌿 Crispy Finish: That final heat bump to 325°F is key for perfect skin.
🌡️ Thermometer Check: Don’t guess — use a reliable thermometer for accuracy.
⏳ Rest Time Rules: Letting it rest turns good turkey into great turkey.

Why This Recipe Works

This recipe layers flavor from every angle — a sweet bourbon brine, a buttery pineapple injection, and a smoky finish that ties it all together.
The combination of sugar, citrus, and wood smoke creates balance — rich, sweet, and savory all at once.
It’s everything you love about Thanksgiving… but better, because it’s smoked.

FAQ Section

Q: Can I use a different brine recipe?
A: Yep! You can customize your brine, but this brown sugar bourbon version strikes the perfect balance of sweet and savory.

Q: What wood is best for smoking turkey?
A: Apple or hickory wood adds just the right amount of sweetness and smoke.

Q: How do I know when the turkey is done?
A: Use a meat thermometer — pull it at 160°F in the breast; it’ll rise to 165°F while resting.

Q: Can I cook this in an oven instead of a smoker?
A: Absolutely. Follow the same steps and temps — you’ll still get incredible flavor.

Q: How do I keep the skin crispy?
A: Pat the turkey dry before smoking and finish with that final heat boost at 325°F.

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