Smoked Bourbon Turkey
4:30 - Prep 0:30 / Cook 4:00
- 1 (10-16 pound) whole turkey
- 2 tablespoons kosher salt or coarse sea salt
- 1 tablespoon four peppercorn blend
- 10-15 apple wood chunks
- 1/2 cup butter, melted
- 1/2 cup chicken stock
- 1 tablespoon bourbon
- 1/2 cup flour
- 1/2 cup turkey drippings, fat skimmed off
- 1/2 cup butter
- 1/4 cup bourbon
- 4 teaspoons four peppercorn blend
- 1/2 teaspoon dried thyme
- 4 cups chicken stock
- 1/2 teaspoon kosher salt or coarse sea salt
1. Pat dry the turkey with paper towels.
2. Combine chicken stock, butter and bourbon in a measuring cup or mason jar. Using a marinade injector, inject the turkey 2 to 3 times in each breast and both legs.
3.. In a spice or coffee grinder, pulse salt and peppercorn blend until coarsely ground. Season the turkey on all sides with the mixture.
4. Preheat your smoker to 250°F and toss a few wood chunks onto hot coals.
5. Place a large aluminum drip pan under the grates, below the turkey, to collect the drippings. Place the turkey on the grates.
6. Cook until the internal temperature reaches 165°F, about 4 to 5 hours.
7. Remove the turkey from the smoker using a sturdy, wide spatula and let it rest at room temperature for 15 minutes. Remove the aluminum drip pan with the turkey juices and set aside.
8. In a preheated saucepan, melt the butter; then stir in flour to make a roux. Gradually whisk in chicken stock, bourbon, peppercorn blend, thyme, salt and turkey drippings. Simmer for 10 minutes. Set aside.
9. Slice the turkey and serve with bourbon gravy.
Made This Recipe?
Click the stars to rate it.