Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey. Stuff it with bacon, bathe it in bourbon and smoke it on the Big Green Egg.
Prep: 20 mins
Cook: 2 hrs
1 cup whiskey smoke chips
1 10-12-lb. turkey
¼ cup poultry rub
¼ cup melted butter
2 tablespoons bourbon
1 red onion, chopped
2 jalapenos, quartered
5 cloves garlic, smashed
1 apple, cubed
6 slices bacon, chopped
¼ cup olive oil
1 tsp. kosher salt
½ tsp. black pepper
1 tablespoon bourbon
2 cups apple cider
1Soak the whiskey smoke chips in water.
2Rinse the turkey and pat it dry. Be sure to remove the neck and giblets. Place it in a large pan.
3In a bowl, combine the rub, butter and 2 tablespoons bourbon. Rub it all over the turkey – inside, outside and under the breast skin.
4In a separate bowl, combine the onion, jalapenos, garlic, apple, bacon, olive oil, salt, pepper and 1 tablespoon bourbon. Stuff half of the mixture into the cavity of the bird. Place the other half in a shallow aluminum pan. Add the apple cider to the pan.
5Add the platesetter into the Big Green Egg, feet up. Close the lid, and adjust the vents to get the temperature to 450 degrees.
1Place the pan of vegetables and cider on the platesetter. Add the grill rack. Add the turkey, breast side down. Close the lid. Smoke for 30 minutes at 450 degrees.
2Open the lid and drop soaked smoke chips down the sides of the egg through the gaps in the platesetter. Flip the turkey over. Close the lid, and reduce the temperature to 350-400 degrees. Continue cooking until the internal temperature of the turkey reaches 165 degrees.
3Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before carving.