Remove the turkey from the brine and pat dry.

Turkey brine maple bourbon. Place thyme, sage, apple and onion in turkey's cavity. Set aside the other half of the mixture until ready to use. Ingredients 5 quart hot water 1 1/2 cup kosher salt 3/4 cup bourbon

Web heat to a simmer over high heat; In a large stockpot or container, combine 5 quarts hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, orange peel, peppercorns, and cloves and stir until well mixed. Web place the spatchcocked turkey on the grill after it’s been seasoned.

Once reduced, keep glaze warm over very low heat. To prepare the turkey, stuff the cavity of the. While that’s cooking, go to the charcoal chamber and mix the bourbon glaze together.

Remove the neck and giblets from the turkey (save for stock). Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. Place the salt, prague powder (if using), bourbon, maple syrup, and 1 quart hot water in a large pot and bring to a boil, whisking to dissolve the salt crystals.

Place the turkey in the brine and make sure it is covered with the brine for 8 to 12 hours. (tim robinson for the washington post; Remove from the heat and leave to cool.

But what about all the rest? Add water to cover, if needed. Set it to 225 degrees and place the turkey in the smoker.