For Thanksgiving everyone has turkey in some shape or form. This year I wanted something different from the traditional cooked turkey from out of the oven and I wanted something different from fried turkey which I have made for the past 10 years or so. As I began to think of how I wanted to cook turkey this year for the holiday I remembered I use to smoke them and I haven’t done so in a LONG time. So my mind was made up, I was smoking a turkey this year, but I added a wonderful twist that made this years turkey sinfully delicious! I made Barbeque Smoked Maple Turkey! Below is the simple recipe you can follow so you too can experience this barbeque wonder!
- 2 Gallons water
- 2 Cups Kosher Salt
- 16oz Pure Maple Syrup (not log cabin or any other table syrup)
- 2 Tbls of My Basic Barbeque Rub
– Mix a half-gallon hot water, salt, barbeque rub and maple syrup together to dissolve the salt and mix the syrup. The barbeque rub will not dissolve. Then mix with 1.5 gallons cold water. Place liquid in container large enough to hold all the liquid and the turkey. Add some ice and place your cleaned turkey in mixture. If needed, place a plate or something else heavy on top of the turkey so it doesn’t float, you want to make sure it remains submerged during the brine process. Allow the turkey to brine for at least 12 – 24 hours. I prefer 24 hours.
- 8oz Pure Maple Syrup
- 1 Tbls Basic Barbeque Rub (any you choose)
– After brine process rinse the turkey good in cold water inside and out and allow the turkey to drain by standing turkey up. Once drained pat the turkey dry with a papertowl and brush turkey with maple syrup and sprinkle barbeque rub on the turkey. Place in fridge while getting grill together.
– Smoke at 225 – 250 for 6 to 8 hours depending on size of turkey. I used a 14lb turkey and it took 6.5 hrs at 250. You want an internal temp of 165 degrees, test the thigh and breast. I used Apple and Cherry wood to smoke with.
Allow turkey to smoke for the first 2 to 3 hours without interruption, just focus on maintaining your temp.
After the initial 2 to 3 hours of smoking take the coating mixture and brush the turkey all over every hour until done.