By:Meat Church

Smoked Maple Whiskey Turkey


  • 1 12-13 lb turkey
  • 1 stick of butter for melting
  • Meat Church Honey Hog, Deez Nuts Honey Pecan or The Gospel Rub


  • 1 gallon water
  • 1 package Meat Church Bird Bath Poultry Brine


  • 3/4 C Grade A maple syrup
  • 1/2 C brown sugar
  • 1/4 C spicy brown mustard
  • 1/4 C TX Whiskey


Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket.

Remove turkey from brine, rinse thoroughly and pat dry.
Season the outside of the turkey with Meat Church’s Honey Hog Deez Nuts Honey Pecan or The Gospel rub.
Smoke the turkey at 275 degrees, basting periodically with melted butter. This cook will take approximately 3 hours.
The turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.

Maple TX Whiskey glaze: 
While the turkey is cooking you can go ahead and prepare your glaze. Mix all galze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside. 

Drizzle the glaze on the turkey for the last 5 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature.

Let the turkey rest 20 - 30 minutes depending on size. Carve and serve!