SMOKED MAPLE WHISKEY TURKEY
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!