Bacon Bourbon Smoked Turkey
By Christie Vanover from GirlsCanGrill.com
INGREDIENTS
1 cup whiskey smoke chips
1 10-12-lb. Shady Brook Farms or Honeysuckle White fresh whole 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
INSTRUCTIONS
Soak the whiskey smoke chips in water.
Rinse the turkey and pat it dry. Be sure to remove the neck and giblets. Place it in a large
pan.
In a bowl, combine the rub, butter and 2 tablespoons bourbon. Rub it all over the turkey –
inside, outside and under the breast skin.
In a separate bowl, combine the onion, jalapeno, 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.
Heat your grill or smoker to 450F degrees, setting up half of the grill for indirect cooking.
(If you’re using a gas grill, keep half of the burners off. If using a charcoal grill, push the
coals to one side and adjust the vents. If using a ceramic cooker, use a plate setter with the
feet up.)
Place the pan of vegetables and cider under the grill grate on the indirect heat side of the
grill. Add the grill grate. Place the turkey on the grate, breast side down.
Close the lid and grill for 30 minutes at 450F degrees.
Open the lid and drop the soaked smoke chips onto the coals or flames.
Flip the turkey over. Close the lid, and reduce the temperature to 350-400F degrees.
Continue cooking until the internal temperature of the turkey reaches 165 degrees.
Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before
carving.