fbpx Skip to main content

Bourbon Maple Turkey

Prep Time1 hrCook Time3 hrsCategory
Spirit
 Cody Road Bourbon
Ingredients
 1 10- to 12-pound turkey, thawed if frozen **Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution.
 5 qts hot water**
 1 cup kosher salt (if using table salt, cut the amount down to 3/4 cup)
 1 cup Cody Road Bourbon
 1 cup pure maple syrup
 ½ cup brown sugar
 1 onion, peeled and quartered through the root end
 3 strips of orange peel
 3 bay leaves, broken into pieces
 2 tbsp black peppercorns
 1 tbsp whole cloves
 3 quarts ice
 1 cup butter, melted
 salt and freshly ground black pepper to taste
Directions
1

In a large stockpot or container combine the hot water, kosher salt, 7/8 cup bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, peppercorns, and cloves and stir until well mixed.
Add the ice.

2

Rinse the turkey, inside and out, under cold running water.
Remove giblets and discard or save for another use.
Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight.
Weight with a a bag of ice to keep the bird submerged.

3

Drain and pat dry with paper towels; discard the brine.
Fold the wingtips behind the back and tie the legs together with butcher’s twine.

4

Combine the melted butter and the remaining 1/4 cup of maple syrup and 1/8 cup Cody Road Bourbon
Brush on the bird and sprinkle lightly with salt and black pepper.

5

When ready to cook, heat grill to 350 degrees F. Set burners for indirect heat. (Don't put flame directly on bird)

6

Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F.
Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking.
Let the turkey rest for 15 to 20 minutes before carving.

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
 1 10- to 12-pound turkey, thawed if frozen **Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution.
 5 qts hot water**
 1 cup kosher salt (if using table salt, cut the amount down to 3/4 cup)
 1 cup Cody Road Bourbon
 1 cup pure maple syrup
 ½ cup brown sugar
 1 onion, peeled and quartered through the root end
 3 strips of orange peel
 3 bay leaves, broken into pieces
 2 tbsp black peppercorns
 1 tbsp whole cloves
 3 quarts ice
 1 cup butter, melted
 salt and freshly ground black pepper to taste

Directions

Directions
1

In a large stockpot or container combine the hot water, kosher salt, 7/8 cup bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, peppercorns, and cloves and stir until well mixed.
Add the ice.

2

Rinse the turkey, inside and out, under cold running water.
Remove giblets and discard or save for another use.
Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight.
Weight with a a bag of ice to keep the bird submerged.

3

Drain and pat dry with paper towels; discard the brine.
Fold the wingtips behind the back and tie the legs together with butcher’s twine.

4

Combine the melted butter and the remaining 1/4 cup of maple syrup and 1/8 cup Cody Road Bourbon
Brush on the bird and sprinkle lightly with salt and black pepper.

5

When ready to cook, heat grill to 350 degrees F. Set burners for indirect heat. (Don't put flame directly on bird)

6

Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F.
Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking.
Let the turkey rest for 15 to 20 minutes before carving.

Bourbon Maple Turkey
This website uses cookies for analytics, personalization and advertising. To learn more, please read our privacy policy. By continuing to browse, you agree to our use of cookies.
Mississippi River Distilling Company

Are you 21 or older?

Yes No