Bourbon Turkey Brine for Smoked Turkey with Jim Beam Apple

This bourbon turkey brine for smoking turkey brings together sweet fruit, warm spices, and Jim Beam Apple Bourbon for a flavorful smoked turkey that works beautifully for Thanksgiving, Christmas, holidays, or a weekend cookout. The apple bourbon pairs especially well with oranges, lemon, cloves, peppercorns, and bay leaves, giving the turkey a deep, slightly sweet flavor before it ever reaches the smoker.

The brine is only one part of what makes this smoked turkey so good. A simple garlic butter injection adds moisture and richness throughout the meat, while a seasoned oil rub helps build flavor on the outside. I made this turkey on a Pit Boss Pro 1100 pellet grill, but the same method works on other pellet smokers as long as you monitor the internal temperature carefully.

If you want a juicy smoked turkey with a bold bourbon brine, this recipe is a great option. The process is straightforward: thaw the turkey safely, brine it cold, inject it with melted garlic butter, season it, smoke it, and cook it until the thickest part reaches a safe internal temperature of 165 degrees Fahrenheit.

Bourbon Turkey Brine Ingredients

• Turkey
• Water
• Ice
• Brown sugar
• Jim Beam Apple Bourbon
• Oranges — Cut into quarters or slices.
• Lemon — Cut into quarters or slices.
• Ground cloves
• Whole peppercorns
• Bay leaves

Bourbon Turkey Brine Butter Injection Ingredients

• Butter — Salted or unsalted butter will work.
• Minced garlic — Garlic powder can be used instead, but minced garlic adds more texture and flavor.
• Metal injector — A metal injector is recommended because plastic injectors can break easily.

Bourbon Turkey Brine Rub Ingredients

• Olive oil
• Johnny’s Seasoning Salt
• Montreal Steak Seasoning
• Lawry’s Garlic Salt
• Thyme

You will also want one extra stick of butter to place inside the turkey cavity while the turkey smokes.

How To Make Bourbon Turkey Brine For Smoking Turkey

Safely thaw your turkey and remove the innards. Make sure the turkey is fully thawed before brining so the flavor can absorb evenly.

If you choose to rinse the turkey, do so carefully and set it aside while you prepare the brine.

Gather the brine ingredients and cut the oranges and lemon into quarters or slices. Either shape works, as long as the fruit is exposed to the water.

Clean a cooler, stockpot, bucket, or large food-safe container. If you are using a cooler, make sure the plug is secure so the brine does not leak.

Fill the container with water and add the brown sugar, bourbon, oranges, lemon, cloves, peppercorns, and bay leaves. Stir the brine so the brown sugar begins to dissolve.

Submerge the turkey in the bourbon brine. Add more water if needed so the turkey is covered.

Keep the turkey cold while it brines. Store it in the refrigerator or in ice water. Do not allow the turkey to warm up, because unsafe temperatures can encourage bacteria growth.

On the day you are ready to smoke the turkey, remove it from the brine. Place it in a pan and let the outside dry slightly while you prepare the butter injection and smoker.

How To Make A Butter Injection For Smoking Turkey

A good injector makes this step much easier. A metal injector is stronger and more reliable than many plastic injectors, especially when working with a whole turkey.

Use the larger injector tip if your injector includes different sizes. Turkey skin can be firm, and the larger tip works well for injecting melted butter into thicker areas of meat.

Place the turkey on a large baking sheet or cookie sheet. This catches any extra butter or seasoning and makes it easier to carry the turkey to the smoker.

Add the butter and minced garlic to a microwave-safe bowl. Cover the bowl with a paper towel and microwave until the butter is melted.

Fill the injector with the melted garlic butter and inject the turkey in several places. Focus on the breast, thighs, and other thick portions of meat. Repeat until all of the butter mixture has been used.

How Long To Cook A Turkey

Turkey cooking time will vary depending on the size of the bird, the smoker, the weather, and the cooking temperature. A common method is to smoke the turkey at a lower temperature first, then increase the heat later to finish the cook more quickly. If desired, you can cover the turkey with foil when you raise the temperature.

• You can start on the smoke setting for 1 to 2 hours before increasing the temperature.
• At 225 degrees Fahrenheit, plan for about 30 minutes per pound.
• At 250 degrees Fahrenheit, plan for about 25 minutes per pound.
• At 325 degrees Fahrenheit, plan for about 12 minutes per pound.

For example, a 15-pound turkey cooked at 225 degrees Fahrenheit would take about 450 minutes, or roughly 7.5 hours. Time is only a guide, though. The most important step is cooking the turkey to temperature. Use a meat thermometer and make sure the internal temperature reaches at least 165 degrees Fahrenheit before serving.

How To Thaw A Turkey

Thawing time depends on the size of the turkey. Always thaw turkey safely and keep it within food safety guidelines. The chart below offers a general guide for thawing a turkey based on size.

How To Smoke Bourbon-Brined Smoked Turkey

After injecting the turkey with garlic butter, rub the outside with olive oil or melted butter. This helps the seasoning stick and encourages better color while smoking.

Season the turkey with Montreal Steak Seasoning, Johnny’s Original Seasoning Salt, thyme, and Lawry’s Garlic Salt. Apply the seasoning evenly over the skin.

Place one stick of butter inside the turkey cavity. You can add other stuffing if you prefer, but the butter helps add moisture and flavor from the inside.

Start your smoker and add your preferred pellets. Mesquite pellets were used for this turkey, but you can use another pellet flavor if you like.

Set the smoker to the smoke setting and wait until it is producing smoke. Place the turkey on the smoker, preferably on the cooler side if your smoker has hotter and cooler zones.

Let the turkey smoke for 1 to 3 1/2 hours on the smoke setting. This gives the turkey time to absorb smoky flavor before the temperature is increased.

Increase the smoker temperature to 225 degrees Fahrenheit and continue cooking until the turkey reaches an internal temperature of at least 165 degrees Fahrenheit. Check the temperature with a meat thermometer in the thickest parts of the turkey.

Remove the turkey from the smoker, let it rest briefly, then carve and serve.

How To Store Leftover Turkey

Once the leftover smoked turkey has cooled, store it in an airtight container or Ziploc bag in the refrigerator for up to five days. You can also freeze leftover turkey for up to three months in an airtight container or freezer bag.

For best results, portion the leftovers before storing. Smaller portions are easier to reheat and make it simple to use smoked turkey in sandwiches, soups, casseroles, pot pies, or other leftover turkey recipes.

What To Serve With Smoked Turkey

Classic holiday side dishes pair well with smoked turkey. Bread, smoked appetizers, potato dishes, casseroles, beans, macaroni and cheese, grilled vegetables, and desserts all work with the rich flavor of a bourbon-brined smoked turkey.

Bread: Cheesy garlic pull-apart bread, garlic Parmesan biscuit pull-apart bread, English muffin garlic cheese bread, easy cheesy monkey bread, honey wheat dinner rolls, or honey rolls.

Smoked appetizers: Smoked cream cheese, smoked queso dip, or smoked refried bean dip.

Smoked side dishes: Smoked baked potatoes, smoked green bean casserole, smoked sweet potato casserole, smoked loaded cheesy potatoes, smoked deviled eggs, smoked loaded baked beans, and creamy smoked macaroni and cheese.

Grilled side dishes: Cheesy grilled asparagus, cheese-stuffed mushrooms, grilled loaded twice-baked potatoes, or grilled corn on the cob.

Desserts: Smoked pie, chocolate cake, peach dumplings, or pumpkin bars.

The Best Leftover Smoked Turkey Recipes

Leftover smoked turkey is great in many different meals. Use it in pot pies, soups, casseroles, sandwiches, or skillet meals. The smoky bourbon flavor carries into leftovers, making the turkey useful well beyond the first dinner.

Other Liquors To Use For Liquor Injected Turkey

• Makers Mark
• Jack Daniels Honey
• Bird Dog Peach Whiskey