Smoked Turkey with Honey Bourbon Glaze
How I smoked a turkey on a kamado grill. Cooking it at a higher temp than traditional low and slow will still give it a nice amount of smoke and still get the crispy skin. For a really great bird, apply the dry rub under the skin and let the turkey sit in the fridge for 12-18 hours to dry brine and then smoke.
How I smoked a turkey on a kamado grill. Cooking it at a higher temp than traditional low and slow will still give it a nice amount of smoke and still get the crispy skin. For a really great bird, apply the dry rub under the skin and let the turkey sit in the fridge for 12-18 hours to dry brine and then smoke.
- kosher salt
- 1/2 cup honey
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon lemon pepper
- 1/4 teaspoon sea salt
- 1 stick unsalted butter
- 1/4 teaspoon rubbed sage
- 1 teaspoon celery salt
- 1 tablespoon garlic salt
- 1/2 teaspoon dried thyme leaves
- 1/2 tablespoon lemon juice
- 1/2 teaspoon dried rosemary
- 2 teaspoons turbinado sugar
- coarse ground black pepper
- 1 tablespoon bourbon
- 10-14- pound turkey thawed if frozen
- 2 tablespoons high temp cooking oil
- for the injection
- 1 cup chicken or turkey stock
- for the seasoning mix
- for the honey bourbon glaze
- 1/2 cup chicken or turkey stock
- 1/2 cup local honey
- Carbohydrate 94.808596349933 g
- Cholesterol 253.75 mg
- Fat 97.2454259461541 g
- Fiber 5.12349157788226 g
- Protein 12.5139047079103 g
- Saturated Fat 59.4826436666733 g
- Serving Size 1 1 Recipe (613g)
- Sodium 4617.12780986053 mg
- Sugar 89.6851047720508 g
- Trans Fat 6.86045726909105 g
- Calories 1283 calories
Step-by-step
- Make the injection liquid. Mix the stock, butter, honey and sea salt in a small sauce pan over medium heat and stir until the butter is melted. Remove from heat and allow to cool.
- Make the seasoning. Mix the seasoning ingredients together in a small bowl.
- Spatchcock the turkey. Remove the turkey from the packaging and remove the neck and giblets, if included. Place the turkey breast side down and using a pair of poultry sheers, cut up along the sides of the back bone. Remove the back bone, which can be used with the neck to make stock. Flip the turkey over, place the palm of one hand in the center of the turkey breast and forcibly push down (like a CPR compression) until you hear the rib bones crack and the turkey flattens out. Tuck the wing tips behind the shoulders of the turkey.
- Inject the turkey. Stir the injection once more and use a meat syringe to inject the solution into the legs, thighs, breasts and wings. We inject 15ml (about half a syringe) into each wing, 30ml in each leg & thigh, and 30-45ml in each breast half. When injecting, move the needle in a few locations so all of the solution doesn’t go to just one spot.
- Season the turkey. Flip breast side down and liberally season the exposed back cavity with salt and pepper. You almost can’t over-season this part, because it won’t end up on the plate but the flavors will infuse into the meat above. Flip the turkey to breast side up. Pat the turkey dry and then lightly apply oil all over the skin side of the turkey. Sprinkle the seasoning mix all over the skin side of the turkey, making sure to get the back of the legs and wings.
- Optional treatments. For a crispier skin, place the turkey on a tray and let it air dry in a refrigerator for 1 to 2 hours before cooking. If you’re squeamish about dark meat, you can place zip top bags of ice above and below the turkey breast for 2 hours before cooking. This gets the breast colder and lets the thighs cook to a higher internal temperature by the time the breast gets to 160°f.
- Preheat the smoker to 325°f. For the Char-Broil Kamander kamado grill, I loaded the fire bowl with Char-Broil Centercut Lump Charcoal and 3 fist sized chunks of wood. Bury the wood chunks at the top of the coal, near where you light the coal. Place the drip pan/heat diffuser in the grill and the main cooking grate above that. Close and allow the temperature to stabilize before adding the meat.
- Smoke the turkey. Place turkey on the main cooking grate, skin side up. Foil wrap the tips of wings and legs and remove these after an hour in the smoker. Close the lid and cook until the turkey breast reaches an internal temperature of 150°f, about 2 to 2 ½ hours.
- Meanwhile, make the Honey Bourbon Glaze. Combine the glaze ingredients in a small saucepan over medium heat and allow to simmer lightly until thickened, about 10 minutes.
- Glaze the turkey. Once the turkey hits 150°f brush the glaze onto the skin side of the turkey a few times while the turkey finishes cooking.
- Remove the turkey when it reaches internal temperatures of 160°f in the breasts and 175-180°f in the thighs, a total cooking time of 2 ½ to 3 hours. Let the turkey rest for 10-15 minutes before slicing.
My Smoked Turkey Adventure: A High-Temperature Kamado Grill Experience
As a busy professional, time is my most precious commodity. Weekends are for family, relaxation, and, yes, even the occasional culinary adventure. This past weekend, I decided to tackle something ambitious: a smoked turkey. Now, I'm not a grill master by any stretch of the imagination, but I've always been fascinated by the smoky flavors and juicy results achievable through smoking. My usual method of preparing Thanksgiving turkey is the traditional roast method, but this time I wanted to see how it would turn out after a long-ish smoke on a kamado grill.
The idea of a "low and slow" smoking process always intimidated me; it seemed to require hours of tending the fire and monitoring temperatures. This recipe promised a faster approach, and as a busy woman, that was music to my ears. I decided to use a kamado grill which allowed me to regulate the temperature and focus on the most important aspect: the taste. The prospect of a perfectly smoked turkey with crispy skin without spending the whole day outside made it perfect for a weekend meal. It did involve some prep work the day before, which involved a good dry brine to make sure the bird was juicy and well seasoned.
I started the evening before by prepping the turkey. I followed the recipe precisely and let me tell you; spatchcocking the turkey was a revelation! It seemed daunting at first, but with a pair of good poultry shears, it was surprisingly easy. The even cooking is something that I am going to do every time I roast or smoke a turkey. Flattening it out allowed for even cooking and the crisp skin was a game-changer. I applied the dry rub generously, under the skin as recommended, and let it rest in the refrigerator overnight. This dry brining step was a real game-changer – the turkey was incredibly juicy and flavorful.
The next day, I followed the steps carefully, taking my time to inject the brine and season the turkey well. One thing I appreciated about this recipe was the detailed instructions for injecting the brine. There is a trick to this, but it is well worth it. The injections made all the difference in creating a moist and flavorful turkey. I also appreciated the tip about using ice packs on the breast; I've cooked enough turkey to know that is important. Using the bags of ice made sure the breast meat was not overcooked while making sure the thighs were cooked fully. Getting the temperature right was key. The kamado grill proved its worth, allowing me to maintain a consistent temperature of 325°F. I loved the detail about the type and amount of charcoal to use. The method for preparing the smoker was very detailed, and made sure the result was perfect.
The smoky aroma that filled my backyard was incredible! The waiting was the hardest part; my family started to get excited as the smell hit their noses. Every time I opened the grill, the most amazing smell would flow out; It was just amazing. It was the perfect blend of sweet and savory, and I couldn’t wait to dive in. The wait was definitely worth it though. Watching the turkey slowly transform in the smoker was mesmerizing. The recipe's recommendation to foil-wrap the wing and leg tips was a smart move; it prevented them from burning. Then, the moment of truth – glazing the turkey with that incredible honey bourbon glaze. Oh my goodness! That extra step made all the difference.
The final result? A perfectly smoked turkey, juicy and flavorful, with incredibly crispy skin. The whole process, from prep to serving, felt surprisingly manageable and definitely worth the effort. The high-temperature approach shaved off considerable cooking time, and the taste was sensational. This recipe has definitely become my go-to for future festive occasions, as well as for any weekend meal that needs that extra special touch.
I highly recommend trying this recipe if you're looking for a delicious and (relatively) easy way to smoke a turkey. The high-temperature method is perfect for busy people who want amazing results without spending all day tending a smoker. The honey bourbon glaze is an absolute must – it perfectly complements the smoky flavors of the turkey. It's also a great option for people who do not have lots of experience with smoking, like I do not. Next time I smoke a turkey, I'm going to experiment with different flavors in the glaze! Just the thought of having to do all of this again, makes me hungry.
