Hickory Smoked Bourbon Turkey Recipes

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

Steps:

• In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.

Steps:

• Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.
• Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.
• Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.
• Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity.
• Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.
• Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid.
• Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing. Garnish, if desired.

Steps:

• 24 hours in Advance: Soak 1 yard of cheesecloth in bourbon ring out lightly and stuff into turkey cavity.
• Rub Herbs de Provence under the turkey skin.
• With a kitchen needle and thread tack the skin back on the breast securely with a few stitches.
• Wrap the turkey with the remaining cheesecloth and soak the cloth with the remaining bourbon.
• Marinate in fridge for 24 hours, turning the turkey over 4-6 times.
• Next day: Preheat oven to 275 degrees F.
• Remove cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.
• Rub turkey with olive oil and salt and pepper.
• Bake 275 degrees f for 5 hours basting frequently.