Smoked Maple Bourbon Turkey - Why Wait for Thanksgiving?

Thanksgiving gets all the credit, but let’s be honest — smoked turkey is too good to enjoy just once a year. Fire up the smoker any time the craving hits, because this Smoked Maple Bourbon Turkey is a showstopper in any season. A rich maple and bourbon brine keeps every bite incredibly juicy, while low-and-slow smoking delivers that deep, irresistible flavor that makes everyone ask for seconds. Why wait for November?

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Ingredients

For the Turkey Brine

• 1½–2 gallons water
• 1 cup kosher salt
• 1 cup real maple syrup
• 1 cup bourbon
• ½ cup brown sugar
• 12 black peppercorns
• 2 sprigs fresh rosemary
• 1 bunch fresh thyme
• 1 (14–16 lb) whole turkey

For Smoking the Turkey

• 1 onion, cut into wedges
• 2 sprigs fresh rosemary
• 1 bunch fresh thyme
• 3 Tbsp melted butter

Instructions

Make the Brine

1. In a very large pot (big enough to fit the turkey), combine the water, salt, maple syrup, bourbon, brown sugar, peppercorns, rosemary, and thyme. Bring to a boil for 1 minute, then remove from heat and allow to come to room temperature.
2. Once cooled, add the turkey breast side down. Refrigerate for at least 24 hours.

Tip: No pot big enough? Place the cooled turkey in a 5-gallon food-safe bucket, pour the brine over it, cover, and refrigerate. Make sure the turkey is fully submerged.

Smoke the Turkey

1. Remove the turkey from the brine and pat dry with paper towels.
2. Stuff the cavity with the onion, thyme, and rosemary.
3. Brush melted butter over all sides of the turkey.
4. Place in a smoker set to 225°–250°F and smoke until the internal temperature reaches 170°–175°F, approximately 7–9 hours depending on your smoker.

Pro Tip: Use a reliable digital meat thermometer — it’s the only way to know for sure your turkey is perfectly done without guessing. No more dry turkey, ever.

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