This Smoked Turkey is packed with incredible flavor, from a bourbon citrus brine, to an herbed butter tucked under skin, to the best turkey seasoning. Your Thanksgiving turkey is going to be the star this year.
This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.
Ingredients
- 1 12-14 lb whole turkey (unbrined)
For the Brine
- 8 quarts water
- 1 ½ cups kosher salt, (we use Diamond Crystal kosher salt)
- ⅓ cup brown sugar, (we use dark brown but light works also)
- 1 cup bourbon
- 2 oranges, cut into quarters
- 1 lemon, cut into quarters
- ⅓ cup whole peppercorns
- 10 whole cloves
- 2 dried bay leaves
For the Herbed Butter
- 1 stick unsalted butter, at room temperature
- ½ tablespoon fresh rosemary, chopped
- ½ tablespoon fresh thyme, chopped
- ½ tablespoon fresh sage, chopped
Turkey Seasoning
- ½ cup Ultimate Dry Rub
Cavity Stuffing
- 2 oranges, quartered , (we use navel)
- 1 lemon, quartered
- 1 red or yellow onion, quartered
- 6 garlic cloves
- 10 sprigs thyme
- 2 large sprigs of rosemary