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Nutrition Facts
Serving Size 283 g
(Approx. 24 Servings)
Amount Per Serving
Calories 330 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 800 mg 33%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 46 g
Vitamin A 8% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bourbon Smoked Turkey
Prep Time
45 minutes
Cook Time
9 hours
Total Time
9 h 45 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

12 Lb H-E-B Natural Texas Raised Turkey
8 Qt water
3 cup(s) kosher salt
3 cup(s) sugar
1 rosemary bunch
1 sage bunch
1 thyme bunch
10 H-E-B Peeled Garlic
1 cup(s) peppercorns
3 apple, halved
3 large navel orange, halved
4 Qt H-E-B Apple Cider
3 bags ice
1 large cooler
1 cup(s) bourbon
1 handfull Hickory Smoking Chips
1 handfull Apple Smoking Chips
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Instructions

1
Brine Turkey: Heat water in stock pot over medium heat. Combine salt, sugar, herbs, garlic and peppercorns. Stir until salt and sugar are completely dissolved.
2
Pour dissolved solution into cooler with cider, fruit and ice. Place turkey in the cooler breast side down. Make sure the turkey stays completely submerged, and the temperature stays below 40°F.
3
Brine the turkey for at least 24 hours. Then remove from brine and pat dry. Rub turkey with oil and any additional seasons.
4
Smoke Turkey: Prepare smoker by lighting wood and prepping coals. The ideal smoking temperature is between 220°- 240 °F . While smoker is heating, place wood chips in bowl and soak in bourbon.
5
Once wood has burned into coals and desired temperature has been reached, place the turkey on the smoker. You may want to place a pan under your bird to gather any drippings.
6
The turkey will take on the most smoke flavor and color during the first few hours of smoking. This is when you should place your soaked chips onto the fire. The chips should be damp, but not dripping.
7
Allow 35- 40 minutes per pound of cook time. When necessary, feed your fire with additional wood. The temperature may rise once new wood has been added. Lifting the lid or opening the flue will help to drop temperature and keep it more consistent.
8
Once your turkey has reached 165°F remove it from the smoker. Let it rest for 15-30 minutes; then carve and serve as desired.

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