Bourbon Brined Smoked Spatchcocked Turkey

Impress your guests with Bourbon Brined Smoked Spatchcocked Turkey. Juicy, smoky, and infused with rich bourbon flavors, it’s a must-try.

Bourbon Brined Smoked Spatchcocked Turkey

Name: Bourbon Brined Smoked Spatchcocked Turkey
Cuisine: Chicken & Poultry
Ingredients: 1 12-14 lb whole turkey, thawed and spatchcocked; Big Green Egg Savory Pecan Seasoning; Smoking wood chips or chunks – we suggest pecan, cherry or apple as their milder flavors complement poultry; 4 quarts hot water; 1½ cups kosher salt; ⅓ cup brown sugar; 1 cup bourbon; 2 oranges, cut into quarters; 1 lemon, cut into quarters; ⅓ cup whole peppercorns; 10 whole garlic cloves; 2 dried bay leaves

Cuisine

Chicken & Poultry

Impress your guests with Bourbon Brined Smoked Spatchcocked Turkey. Juicy, smoky, and infused with rich bourbon flavors, it’s a must-try.

Image of Bourbon Brined Smoked Spatchcocked Turkey

Ingredients

1 12-14 lb whole turkey, thawed and spatchcocked
Big Green Egg Savory Pecan Seasoning
Smoking wood chips or chunks – we suggest pecan, cherry or apple as their milder flavors complement poultry

Brine Ingredients

4 quarts hot water
1½ cups kosher salt
⅓ cup brown sugar
1 cup bourbon
2 oranges, cut into quarters
1 lemon, cut into quarters
⅓ cup whole peppercorns
10 whole garlic cloves
2 dried bay leaves

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Directions

At least 12 hours and up to 24 hours before you plan to cook, put the turkey in the brine and weigh it down to keep it completely submerged
Refrigerate until needed
Remove the turkey from the brine
Pat the turkey with paper towels to dry
Season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C
Prior to placing the turkey on the Egg, add the smoking wood chips or chunks
To ensure the perfect temp of the Egg and final temp of the turkey you can use the EGG Genius to monitor the cook
Place turkey, bone-side down, on the EGG and close, keeping the temperature steady at 350°F/176°C
Smoke the turkey until the internal temperature reads 165°F/74°C (will likely take around 2 hours for a 14 pound bird)
Remove the turkey from the Egg cover with foil
Let rest for about 30 minutes
Slice and serve