I’ve partnered with Think Turkey to bring you this super easy and impressive recipe for a whole smoked turkey.

Sweet, smoky, and cooked low and slow to a juicy perfection with a homemade maple and whisky glaze. Bonus. It won’t take up precious oven space, saving lots of room for more delicious sides!

The simple brine adds another layer of flavour while at the same time helping to moisturize the meat and make the turkey more tender. 

If you’re cooking up your first turkey or need to figure out how big of a turkey to get, Think Turkey has all the information you need to know to prepare your holiday turkey—including a whole bird turkey calculator.

Maple Whisky Smoked Turkey

Brine

• 4 litres of water

• ¾ cup Canadian whisky

• 1 cup kosher salt

• 1 ounce of fresh thyme

• 2 Tbsp whole black peppercorns

• 3-4 bay leaves

Turkey

• 1 whole turkey; approximately 10 to 15 pounds, thawed if frozen, neck, giblets removed

• ¼ cup olive oil

• Herb rub (Combine: 1 Tbsp freshly cracked black pepper, 2 Tbsp dried oregano, 2 Tbsp dried rosemary, 2 Tbsp garlic powder, 1 Tbsp dried thyme, 1 Tbsp paprika)

• Wood chips or pellets as needed for the smoker (competition blend, apple, pecan, or hickory recommended)

Glaze

• ½ cup unsalted butter

• ¾ cup maple syrup

• ¼ cup Canadian whisky

• 2 Tbsp Dijon mustard

Directions

Make the brine. Bring the water to a boil, then add the Canadian whisky and salt. Stir until salt is dissolved. Add bay leaves, thyme, and peppercorns. Remove from the heat and let cool completely before using.

Place the turkey in a large non-reactive container and pour over enough brine to cover the turkey. Cover and refrigerate overnight. Note: If you prefer to skip the brining step, you will need to season the turkey with added salt as part of the rub (2 Tbsp).

Remove the turkey from the brine and rinse it thoroughly inside and out. Pat turkey dry; discard the brine.

For crispy skin, place the turkey uncovered on a rack and refrigerate for up to 24 hours; or for about an hour before cooking.

Season the outside of the turkey with olive oil and herb rub.

Prepare your glaze. In a small saucepan, melt butter. Add maple syrup, Canadian whisky and Dijon mustard. Heat the liquid until it begins to bubble. Remove from heat and let cool.

Prepare your smoker. Pre-heat to 275°F (135°C). Set up a drip pan underneath where the turkey will smoke, and fill it with a couple of cups of water. 

Smoke the turkey at 275°F (135°C), basting periodically with glaze every 20-30 minutes. The turkey will be done when the internal temperature reaches at least 170°F (77C) in the thickest part of the breast. Plan for approximately 30 minutes per pound.

Remove the turkey from the smoker and let it rest for 15 to 20 minutes before carving.