Maple Bourbon Spatchcock Turkey

Just in time for holiday gift giving, one of Derek Wolf’s most beloved blends now comes in a glass jar with a gift box, perfect for BBQ and bourbon fans, alike.

Secret  Ingredient

Dish Info

Ingredients

12

servings

8

7.4

hours

Ingredients

1

14-16 lb

½

Maple Bourbon Seasoning

Butter

Water

Salt

Sugar

1

2

Bay Leaves

Cinnamon sticks

Bourbon

2-3

2-3

Navel Orange juiced

2

sticks

gallons

cup

4

2.5

tbsp

oz

Maple Syrup

Cinnamon

1

tsp

1.5

tbsp

cup

Turkey

1

cup

Brine

Pre-Preparation

Before starting, make sure your turkey is fully thawed. Once thawed, add water, sugar and salt to a food safe bucket. Mix it thoroughly until the sugar and salt are fully dissolved. Once done, add the bay leaves and the cinnamon sticks to the brine along with the whole turkey.  Making sure the turkey is fully submerged, cover the bucket and place in the fridge for at least 4 hours but ideally overnight.

Step 1

Season the turkey

Pat the turkey dry and spatchcock the bird to lay flat when grilling.  Season the turkey with butter and Maple Bourbon spice blend. Rest in the fridge for 30 minutes before grilling.

Step 2

Smoke the Turkey

Smoke the turkey in a preheated smoker set to 275. Smoke the turkey for 2 to 3 hours, using an instant-read thermometer to check the internal temp.

Step 3

Glaze

Heat a skillet over medium-high to make the bourbon glaze.  Simmer the bourbon in the pan before adding the remaining glaze ingredients to thicken.  When the turkey is almost at 165F, start glazing to finish. Pull at 165F to rest.

Step 4

Serve

Once the turkey is done, pull it off and let it rest for at least 30 minutes. Slice. Serve & enjoy!

Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.

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