Maple Bourbon Smoked Turkey
Bring big flavor to your holiday table with this show-stopping smoked turkey, brined in a mix of apple cider, salt, brown sugar, herbs, and aromatics for juicy, flavorful meat, then finished with a buttery baste and an optional maple-whiskey glaze for a golden, glossy crust. Inspired by Ree Drummond’s classic brine and Meat Church’s legendary smoking techniques, this recipe balances sweet, savory, and aromatic notes — including rosemary, orange peel, and a hint of whiskey-kissed caramelization — resulting in a tender, smoky, perfectly golden centerpiece that’s everything a Thanksgiving turkey should be.
Recipe created by our Grass Roots partner Vilma, a gym owner and nutrition coach who shares her love of food and fitness. Follow along on her journey over on Instagram at @coach_vilma
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makes:8
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total time:Approx 15 hrs
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cooking difficulty:Medium
Ingredients
Utensils
- Large pot (or stockpot) to prepare brine
- Large bag or food-safe container to brine turkey
- Smoker (or grill setup for indirect smoking) capable of holding ~275°F
- Meat thermometer
- Brush
Instructions
Prepare the Brine
In a large pot, combine water, apple juice or cider, salt, brown sugar, rosemary, garlic, peppercorns, bay leaves, and orange peel.
Bring to a boil, stirring until the salt and sugar dissolve, then remove from heat and let cool completely.
Brine the Turkey
Place the turkey in a brining bag or food-safe container and pour the cooled brine over it, ensuring full submersion.
Refrigerate overnight (about 1 hour per pound; a 12 lb turkey needs ~12 hours).
After brining, rinse the turkey inside and out, soak in fresh cold water for 15 minutes to remove excess salt, and pat dry thoroughly.
Season and Smoke
Preheat your smoker to 275°F. Rub the turkey all over with your favorite BBQ rub and have melted butter ready for basting.
Place the turkey breast-side up in the smoker and smoke for about 3 hours (for a 12–13 lb bird) or until the breast reaches 165°F. (Dark meat may cook to a higher temperature, which is fine.)
Glaze (Optional, Last 15 Minutes)
If using a glaze, prepare it as the turkey nears 158–160°F.
In a small saucepan, combine maple syrup, brown sugar, mustard, and whiskey. Simmer until reduced by about one-third.
Brush over the turkey during the final 15 minutes of smoking, allowing sugars to caramelize without burning.
Rest and Carve
Once the breast reaches 165°F, remove the turkey from the smoker.
Tent with foil and let rest 20–30 minutes to allow juices to redistribute before carving.
Tips & Variations
Spatchcocking: If you want faster, more even smoking, spatchcock the turkey after brining. This flattens the bird but still gets the benefit of the brine.
Alternate Aromatics: Swap out rosemary for thyme or sage. Use lemon peel instead of orange for a different citrus note.
Glaze Alternatives: If you don’t do whiskey, apple cider or bourbon extracts can be used; or skip sweet glaze and go for a butter herb baste instead.
Smoke Woods: Apple, cherry, or hickory woods work great with turkey