Plowboys Apple-Bourbon Smoked Turkey

Plowboys Apple-Bourbon Smoked Turkey

  By bbqspot      

November 27, 2019



Plowboys Apple-Bourbon Smoked Turkey

Makes 1 gallon for an 18- to 20-pound bird

For the Apple-Bourbon Brine:

8 cups apple cider

4 cups bourbon or another whiskey

1 cup coarse salt

1 cup granulated sugar

1 large onion, quartered

6-8 bay leaves

For the Spice-Herb Butter:

2 cups unsalted butter, room temperature

4 tablespoons Plowboys BBQ Yardbird Rub

2 tablespoons each fresh rosemary, sage and thyme, chopped

2 tablespoons granulated garlic

Zest and juice of 2 lemons

For the brine: In a stockpot large enough to submerge the turkey, combine cider,

bourbon, salt, sugar, onion and bay leaves. Bring brine mixture to a boil then allow to

cool completely overnight.

Wash turkey under running water and remove neck and giblets from the cavity; discard

or use for gravy. Pat turkey dry with paper towels. Submerge turkey completely in the

brine and refrigerate for 12 hours.

In a small mixing bowl, blend together butter, rub, herbs, garlic, zest and juice of

lemons. Loosen the skin of the turkey and gently smear the spice-herb butter mixture

evenly under the skin.

Preheat smoker to 250 degrees according to manufacturers’ instructions using a

mixture of pecan and cherry woods.

Remove turkey from brine, rinse and pat the turkey dry with paper towels. Place turkey

directly on a rack in the preheated smoker. Smoke turkey for about 3 hours, or until

turkey registers an internal temperature on a meat thermometer inserted into the breast

of 155 degrees.

Allow the turkey to rest for at least 30 minutes before carving. The temperature will

continue to climb to 160 degrees as it rests; this is called carryover cooking and keeps

the turkey at a food-safe temperature without overcooking.

*Do not stuff the turkey; it will take too long to cook and will spend too much time in the

food safety danger zone.

2019-11-27T15:21:37-06:00Comments Off on Plowboys Apple-Bourbon Smoked Turkey