Bourbon- and Maple-Brined Smoke-Roasted Turkey
This maple and bourbon turkey recipe is brined first then smoke-roasted to create crisp skin and juicy meat for Thanksgiving.
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Ingredients
- 1 10- to 12-pound turkey, preferably a heritage breed, thawed if previously frozen
- 1-1/4 cups coarse salt (kosher or sea)
- 1/4 cup maple syrup
- 1/2 cup bourbon
- 1 quart hot water
- 4 quarts cold water
- lemon zest
- cloves
- bay leaves
- 8 tablespoons (1 stick) salted butter, melted
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