Bacon Bourbon Smoked Turkey

AuthorChristie
RatingDifficultyBeginner

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.

Bacon Bourbon Smoked Turkey

Yields1 Serving
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 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

Prep
1

Soak the whiskey smoke chips in water.

2

Rinse the turkey and pat it dry. Be sure to remove the neck and giblets. Place it in a large pan.

3

In a bowl, combine the rub, butter and 2 tablespoons bourbon. Rub it all over the turkey – inside, outside and under the breast skin.

4

In 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.

5

Add the platesetter into the Big Green Egg, feet up. Close the lid, and adjust the vents to get the temperature to 450 degrees.

Smoke
6

Place 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.

7

Open 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.

8

Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before carving.

Ingredients

 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

Directions

Prep
1

Soak the whiskey smoke chips in water.

2

Rinse the turkey and pat it dry. Be sure to remove the neck and giblets. Place it in a large pan.

3

In a bowl, combine the rub, butter and 2 tablespoons bourbon. Rub it all over the turkey – inside, outside and under the breast skin.

4

In 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.

5

Add the platesetter into the Big Green Egg, feet up. Close the lid, and adjust the vents to get the temperature to 450 degrees.

Smoke
6

Place 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.

7

Open 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.

8

Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before carving.

Bacon Bourbon Smoked Turkey
2017-11-03T12:21:11+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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