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Bourbon Smoked Turkey
Prep Time:
45 minutes
Cook Time:
8 - 9 hours
8 servings

1 (12 to 16 lb.) turkey

* Brine:

2 gal. water

3 c. Kosher salt

3 c. sugar

1 bunch each: rosemary, sage and thyme

1 bulb garlic, top sliced off

1 c. peppercorns

3 apples, halved

3 oranges, halved

1 gal. apple cider

3 bags ice

1 large cooler

* Smoking:

1 bottle bourbon

* H-E-B Hickory Smoking Chunks


Brine Turkey: Heat water in stock pot over medium heat. Combine salt,
sugar, herbs, garlic and peppercorns. Stir until salt and sugar are co
mpletely dissolved.
Pour dissolved solution into cooler with cider, fruit and ice. Place t
urkey in the cooler breast side down. Make sure the turkey stays compl
etely submerged, and the temperature stays below 40°F.
Brine the turkey for at least 24 hours. Then remove from brine and pat
dry. Rub turkey with oil and any additional seasons.
Smoke Turkey: Prepare smoker by lighting wood and prepping coals. The
ideal smoking temperature is between 220 and 240°F. While smoker i
s heating, place wood chips in bowl and soak in bourbon.
Once wood has burned into coals and desired temperature has been reach
ed, place the turkey on the smoker. You may want to place a pan under
your bird to gather any drippings.
The turkey will take on the most smoke flavor and color during the fir
st few hours of smoking. This is when you should place your soaked chi
ps onto the fire. The chips should be damp, but not dripping.
Allow 35 to 40 minutes per pound of cook time. When necessary, feed yo
ur fire with additional wood. The temperature may rise once new wood h
as been added. Lifting the lid or opening the flue will help to drop t
emperature and keep it more consistent.
Once your turkey has reached 165°F, remove it from the smoker. Let
it rest for 15 to 30 minutes; then carve and serve as desired.

Nutritional Information

No Nutritional Information Available


No Source Information Available