Smoked Turkey with Honey Bourbon

How to Make Smoked Turkey with Honey Bourbon

1. 1

   Step 1: Make and chill the brine

   In a large stockpot, combine the water, kosher salt, and brown sugar, stirring until dissolved. Add smashed garlic, black peppercorns, and thyme sprigs, then bring just to a simmer to bloom the aromatics; cool completely. Once cold, chill the brine in the refrigerator so it's ice-cold before using; you can add ice if needed to speed chilling.

   For this step

   • 1 1/4 cupsKosher salt (for brine)
   • 1 cupBrown sugar (for brine)
   • 2 1/2 quartsWater (cold, for brine)
   • 6 clovesGarlic cloves, smashed
   • 2 tbspWhole black peppercorns
   • 4 sprigsFresh thyme sprigs
   
2. 2

   Step 2: Brine the turkey

   Submerge the whole turkey in the chilled brine (use a brining bag or a food-safe container) and refrigerate for 12–16 hours. After brining, remove the turkey, discard the brine, rinse the cavity and skin briefly under cold water, and pat completely dry with paper towels.

   For this step

   • 12 lbWhole turkey (neck and giblets removed)
   
3. 3

   Step 3: Prep the bird and smoker

   Loosen the skin over the breasts and spread softened butter under the skin and over the exterior for rich flavor and browning. Preheat your smoker to a steady 225–250°F (107–121°C) using apple, cherry, or pecan wood; set up for indirect smoking on a rack and allow it to stabilize for 15–20 minutes.

   For this step

   • 4 ozUnsalted butter (softened)
   
4. 4

   Step 4: Smoke and glaze until done

   Place the turkey breast-side up on the smoker rack and smoke uncovered. After about 2½–3 hours, combine honey and bourbon in a small saucepan over low heat until smooth and slightly reduced, then brush the glaze on the turkey every 30–45 minutes during the final 60–90 minutes of cooking. Smoke until the thickest part of the thigh reaches 165°F and the breast reaches 160–165°F, typically 4–6 hours total depending on size and smoker consistency.

   For this step

   • 1/2 cupHoney (for glaze)
   • 1/4 cupBourbon (for glaze)
   
5. 5

   Step 5: Rest and serve

   Remove the turkey when it reaches target temperatures and tent loosely with foil; let rest for 20–30 minutes to allow juices to redistribute. Carve and serve with any reserved glaze spooned over slices for extra shine and flavor.

1. In a large stockpot, combine the water, kosher salt, and brown sugar, stirring until dissolved. Add smashed garlic, black peppercorns, and thyme sprigs, then bring just to a simmer to bloom the aromatics; cool completely. Once cold, chill the brine in the refrigerator so it's ice-cold before using; you can add ice if needed to speed chilling.
2. Submerge the whole turkey in the chilled brine (use a brining bag or a food-safe container) and refrigerate for 12–16 hours. After brining, remove the turkey, discard the brine, rinse the cavity and skin briefly under cold water, and pat completely dry with paper towels.
3. Loosen the skin over the breasts and spread softened butter under the skin and over the exterior for rich flavor and browning. Preheat your smoker to a steady 225–250°F (107–121°C) using apple, cherry, or pecan wood; set up for indirect smoking on a rack and allow it to stabilize for 15–20 minutes.
4. Place the turkey breast-side up on the smoker rack and smoke uncovered. After about 2½–3 hours, combine honey and bourbon in a small saucepan over low heat until smooth and slightly reduced, then brush the glaze on the turkey every 30–45 minutes during the final 60–90 minutes of cooking. Smoke until the thickest part of the thigh reaches 165°F and the breast reaches 160–165°F, typically 4–6 hours total depending on size and smoker consistency.
5. Remove the turkey when it reaches target temperatures and tent loosely with foil; let rest for 20–30 minutes to allow juices to redistribute. Carve and serve with any reserved glaze spooned over slices for extra shine and flavor.