Bourbon Turkey Brine For Smoking Turkey!
Bourbon Turkey Brine For Smoking Turkey! Perfect to make with Jim Beam Apple Bourbon, plus fruit in the brine and a butter injection! This bourbon brined turkey makes for perfect Thanksgiving dinner!
Prep Time15 minutes mins
Cook Time7 hours hrs
Brine1 day d
Total Time1 day d 7 hours hrs 15 minutes mins
Course: american
Cuisine: BBQ
Servings: 35 Servings
Calories: 2372kcal
Author: Guy Who Grills
BOURBON TURKEY BRINE INGREDIENTS
BOURBON TURKEY BRINE BUTTER INJECTION INGREDIENTS
BOURBON TURKEY BRINE BUTTER INJECTION INGREDIENTS
HOW TO MAKE BOURBON TURKEY BRINE FOR SMOKING TURKEY
Safely thaw your turkey and remove the innards.
If you chose to rinse off your turkey and set it aside while you prepare the brine.
Gather up your brine ingredients and cut up your lemons and oranges into quarters.
Clean a cooler or large container to fill with water, make sure the plug is in so it doesn't leak.
Add in your brine ingredients to the cooler full of water.
Submerge your turkey, add more water if necessary.
Make sure while your turkey is brining to store it in the fridge or in ice water. You don't want the temperature to rise and grow bacteria.
The day you are ready to smoke your turkey remove your turkey from the brine, I set mine in a pan to allow it to dry off a bit while I prepare the rest.
HOW TO MAKE A BUTTER INJECTION FOR SMOKING TURKEY
Place your turkey on a large cookie sheet, this will catch butter or rub plus makes carrying the turkey to the smoker a breeze!
In a bowl place your stick of butter and your minced garlic.
Cover the bowl with a paper towel and microwave until the butter is melted.
Use your injector to suck up the butter and to inject the turkey with the melted butter.
Repeat all over the turkey until the butter is gone.
HOW TO SMOKE BOURBON BRINED SMOKED TURKEY:
After you are done injecting the butter rub your turkey with a bit of olive oil.
Sprinkle your turkey with with a bit of Montreal Steak Seasoning, Johnny's Original Seasoning Salt, Thyme, and Lawrys Garlic Salt.
Next, I placed a stick of butter in the turkey cavity, this will help to keep the inside moist and flavor the turkey more as well.
Start your smoker up, I used Mesquite Pellets in my hopper. v
Set your smoker at smoke setting and place in the turkey once you are rolling smoke.
Place your turkey on your cooler side of the smoker, mine is the left side of the smoker.
Allow to smoke for 3 1/2 hours on the smoke setting.
Turn your smoker up to 225 for about another 3 1/2 hours and remove when the internal temperate of at least 165 degrees.
Remove and serve!
Serving: 35g | Calories: 2372kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 259g | Saturated Fat: 76g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 112g | Cholesterol: 264mg | Sodium: 2mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 0.3mg