Photo: Jennifer Causey
Active Time
45 Mins
Total (includes brining) Time
27 Hours 45 Mins
Yield
Serves 16 (serving size: about 5 oz.)

The brine is all the seasoning you need for this fantastic bird. While the amount of bourbon used in the brine may seem generous, it will impart a very subtle flavor to the meat once all the water is added, diluting it slightly. If you want a more intense smoke flavor, add a handful of soaked applewood chips to the grill. For a deeply bronzed, almost mahogany look, brush the skin with a mixture of water and honey each time you go to rotate the bird.

How to Make It

Step 1

Bring 4 cups water, bourbon, salt, honey, and bay leaves to a boil in a medium saucepan; cook 2 minutes or until salt dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Place brine and remaining 8 cups water in a brining bag.

Step 2

Remove giblets and neck from turkey; discard or reserve for another use. Place turkey, breast side down, on a cutting board. Using kitchen shears, cut along both sides of backbone; discard backbone. Turn turkey breast side up; press firmly against breastbone with the heel of your hand so that the bird is splayed open, butterfly style (you'll hear a crack when the breastbone breaks). Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally.

Step 3

Preheat one side of grill to medium (375°F).

Step 4

Remove turkey from brine; discard brine. Pat turkey dry.

Step 5

Coat grill grate with cooking spray. Place turkey, skin side up, on grate over unlit side of grill. Cover and grill 2 1/2 hours or until a thermometer inserted into thickest portion of thigh registers 160°F, rotating the turkey 90 degrees every 30 minutes. Place turkey on a cutting board. Let stand, covered with foil, 30 minutes (internal temperature will rise to 165°F). Remove skin before serving.

You May Like

Ratings & Reviews