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
- 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).
- Remove from heat and allow brine to cool to room temperature.
- Once cool, pour the brine solution into The Briner.
- Rinse the turkey, inside and out, under cold water, removing the giblets and neck.
- Add turkey to The Briner and let soak overnight (12-18 hours).
- Remove the turkey from the brine and pat dry.
- 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).
- 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.
- 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.
- Let the turkey rest for 20 minutes before carving.
- Serve and enjoy!