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Maple Bourbon Brined Thanksgiving Turkey

  • 1 Turkey (15-20 pounds)
  • 8 quarts water
  • 2 cups brown sugar
  • 1 onion, peeled and quartered
  • 2 cups pure maple syrup
  • 2 cups sea salt
  • 6 cloves garlic, peeled and crushed
  • 6 bay leaves
  • 2 bunches of fresh thyme sprigs
  • 3 tablespoons whole black peppercorns
  • 6 strips orange rind
  • 1 cup bourbon
  1. Place water in a large stock pot over medium heat, and stir in brown sugar, maple syrup, salt, garlic, onion, bay leaves, thyme, peppercorns, orange rind and bourbon. Bring to a boil, stirring until salt and brown sugar dissolve (about 6 minutes).
  2. Remove from heat and allow brine to cool to room temperature.
  3. Once cool, pour the brine solution into The Briner.
  4. Rinse the turkey, inside and out, under cold water, removing the giblets and neck.
  5. Add turkey to The Briner and let soak overnight (12-18 hours).
  6. Remove the turkey from the brine and pat dry.
  7. Load the FireCraft Pellet-Q450 with a 505/50 blend of maple and Jack Daniels pellets then preheat to 350°F (If using a gas or charcoal grill, set up for indirect cooking).
  8. Place the turkey on the grill and insert the meat probe into the thickest part of the thigh. Using the control board, program the meat probe to 165°F.
  9. Roast the turkey 15 minutes per pound. The control board will signal when the meat probe reads an internal temperature of 165°F then lower the heat to keep warm and prevent overcooking.
  10. Let the turkey rest for 20 minutes before carving.
  11. Serve and enjoy!