Bourbon, Cranberry, Sage Turkey | The Little Shop of Olive Oils

Bourbon, Cranberry, Sage Turkey

Tracey Wilkinson

Ingredients for the Brine:

  • 1 1/2 gallons water
  • 1 1/2 cups kosher salt
  • 3/4 cup real maple syrup
  • 3/4 cup bourbon
  • 1/2 cup brown sugar
  • 12 black peppercorns
  • 2 springs fresh rosemary
  • 1 bunch fresh thyme
  • 1/4 cup Wild Mushroom and Sage Olive Oil
  • 1/4 cup Cranberry Pear White Balsamic Vinegar
  • 1 (14-16 pound) whole turkey
Ingredients for Baking the Turkey:
  • 1 apple cut into wedges
  • 1 lemon cut into wedges
  • 1 orange cut into wedges
  • 1 onion cut into wedges
  • 2 springs fresh rosemary
  • 1 bunch fresh thyme
  • 2 1/4 tablespoons  Butter Olive Oil

Directions:

  1. In a very large pot (big enough for the turkey to fit into) combine the water, salt, maple syrup, bourbon, brown sugar, peppercorn, rosemary and thyme. Bring to a boil. Boil for 1 minute and let the brine come to room temperature.
  2. Once the brine is at room temp add the turkey, breast side down. Refrigerate for at least 24 hours.
  3. Remove the turkey from the brine and pat dry with paper towels.
  4. Stuff the turkey with the wedges of apples, oranges, lemons, and onions and the fresh thyme and rosemary.
  5. Brush the  Butter Oil over all sides of the turkey. Place the turkey in a smoker set to 225 to 250 degrees. Smoke the turkey for 30 minutes per pound (approx. 7 to 9 hours for a 14 to 16 pound turkey) or until internal temperature is 175 degrees in the dark meat.

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