Smoked Bourbon-Maple Turkey

Name: Truthahn Bourbon-Ahorn geräuchert
Total time: 6 h
Ingredients: 50 ml Ahornsirup (Grad A, dunkel); 30 ml Bourbon Whiskey; 18 g Meersalz; 15 g Brauner Zucker; 10 g Dijon-Senf; 5 g Schwarzer Pfeffer (grob gemahlen); 4 g Knoblauchpulver

GlazePoultryHot SmokingMedium6-8 hrs74-77 °C120-135 °CMaple + Oak

A full-bodied smoked turkey with an enticing bourbon-maple syrup glaze that forms a deep caramelized crust. The whiskey lends the meat a subtle warmth and complexity, while the maple syrup provides natural sweetness. This combination makes the turkey an unforgettable holiday roast.

Ingredients(for 1 kg)

Maple syrup (Grade A, dark)50 ml

Bourbon whiskey30 ml

Sea salt18 g

Brown sugar15 g

Dijon mustard10 g

Black pepper (coarsely ground)5 g

Garlic powder4 g

Instructions

Brining

24-48 hours

Boil brine from water, 40 g salt per liter, a splash of maple syrup, brown sugar, juniper berries, and bay leaves. Cool completely, then fully submerge the turkey. Refrigerate for the full duration.

Preparation & Glaze

30 minutes

Pat turkey dry and acclimatize for 30 minutes. Mix glaze from maple syrup, bourbon, Dijon mustard, brown sugar, salt, and pepper. Preheat smoker to 120-135 °C with maple and oak wood.

Smoking

5-7 hours

Place turkey in the smoker and smoke at 120-135 °C. Do not apply glaze during the first half of cooking time to allow a good bark to develop. Monitor core temperature with a thermometer.

Glazing & Finishing

45-60 minutes

Once a core temperature of approx. 65 °C is reached, apply glaze every 15 minutes until the target temperature of 74-77 °C is achieved. Rest the turkey for 20 minutes, then carve.

Pro Tip

Do not heat the bourbon for the glaze, as the alcohol evaporates during smoking on its own, leaving only the flavor compounds. An inexpensive bourbon works perfectly.

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