Spicy Maple Bourbon Smoked Turkey

Spicy Maple Bourbon Smoked Turkey
★★★★ Rated 5 stars by 59 users

If you're looking to sway from your traditional turkey, we recommend giving this delicious spicy Maple Bourbon Smoked turkey a shot this Thanksgiving!

Steven’s Smokehouse



  • 15 lb whole Turkey

  • Malcom's Bird Brine

  • Brining Bag

  • Duck Fat Cooking Oil Spray

  • Pit Barrel® All-Purpose Pit Rub

  • Butter (1-2 sticks)

  • Wild Turkey Bourbon

  • 8-10 Navel Oranges

  • Bushwick Kitchen Trees Knees Spicy Maple Syrup

  • Soy Sauce

  • Brown Sugar 

  • Smoked Paprika


  • 1 c of Wild Turkey Bourbon

  • 1 c of freshly squeezed orange juice (about 4-5 navel oranges)

  • 1 c of spicy maple syrup

  • 1/4 c of soy sauce

  • 2 tbsp of brown sugar

  • 2 tsp of smoked paprika


  1. Place Turkey in a large brining bag. Add 1 cup of Malcom's Bird Brine to 1 gallon of water. (double the recipe for larger birds). Pour the Brine mixture over the top and fully submerge the Turkey. Squeeze 4-5 oranges in the mixture and place inside the bag. Place in the refrigerator or a cooler with ice for 24 hours.

  2. Remove turkey from brine and pat dry. Spray the turkey with cooking oil spray.

  3. Season the turkey with Pit Barrel All-Purpose Pit Rub

  4. Light Pit Barrel® Cooker according to lighting instructions. Add a small handful of Pecan smoking wood chips for added smoke flavor. Pecan pairs great with poultry.

  5. Place the Poultry Hanging hook in position in the turkey (breast side down). Place on the rebar inside of the Pit Barrel Cooker.

  6. After about 1.5 hours, remove the turkey from the Pit Barrel Cooker and baste with melted butter. Place back in the Pit Barrel Cooker.

  7. Prepare the Spicy Maple Bourbon Glaze. Add all of the spicy maple bourbon glaze ingredients to a pan on the stove. Heat the sauce until it simmers, cook until it reduces slightly to a nice glaze.

  8. When the internal temperature of the breast reads 150°, remove the turkey from the Pit Barrel Cooker. Apply the glaze to the entire bird. Place back in the cooker to finish cooking.

  9. Remove the turkey when the breast reads 160° degrees. Keep in mind carry-over heat will rise to the preferred doneness of 165° internal temperature. Tip: Be careful not to apply the glaze too soon as the sugars will cause the bird to darken and potentially burn.

  10. Allow the turkey to rest for 10 minutes before carving. Happy Thanksgiving!


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