Smoked Maple Turkey (Sweet, Smoky, and Incredibly Juicy)
A fun twist on the classic roasted bird: brined with honey, injected with maple butter and smoked until it's unbelievably juicy, with a subtle sweetness and incredible gravy.
Ingredients
Turkey
- 12 lb Turkey not pre-brined if possible
- 1/4 cup Heath Riles Chicken Rub or favorite poultry rub
Brine
- 1 gallon Water
- 1 1/2 cups Kosher salt
- 2 cups Honey
- 8 cups Vegetable broth
- 8 lbs Ice
Maple Injection
- 1/2 cup Maple syrup
- 1/2 cup Butter
Instructions
- Heat water, salt, honey, and broth until salt dissolves.1 gallon Water, 1 1/2 cups Kosher salt, 2 cups Honey, 8 cups Vegetable broth
- Add ice to cool brine completely.8 lbs Ice
- Submerge turkey and brine 1–2 days, kept under 40°F.12 lb Turkey
- Melt butter and mix with maple syrup; cool to room temp.1/2 cup Maple syrup, 1/2 cup Butter
- Remove turkey from brine and pat completely dry.
- Remove backbone and flatten turkey (spatchcock).
- Inject maple butter into breasts, thighs, and wings.
- Coat skin with chicken rub.1/4 cup Heath Riles Chicken Rub
- Preheat smoker to 225°F using hickory or maple.
- Place turkey on smoker with drip pan underneath.
- Smoke for 1 hour.
- Increase heat to 350°F. Optional: spritz skin with butter for extra crispy skin.
- Cook until breast hits 165°F and thigh hits 175°F.
- Rest 10 minutes before carving.
- Use drippings to make gravy.