Texas-Pecan Smoked Turkey with Bourbon-Sage Honey Glaze
In today’s recipe we are smoking a Texas-Pecan Turkey with a Bourbon-Honey glaze on the Pit Barrel Cooker.
We’re cooking this turkey today on the Pit Barrel Cooker, but you can easily make it on the Masterbuilt or with the indirect, 2-zone method on a grill. My Pit Barrel Cooker runs around 300 degrees F, so your cook time will vary depending on your specific smoking temperature.
This turkey recipe starts with a dry brine overnight, followed by the cook and glaze. Perfect for Thanksgiving, Christmas of when you just want some turkey!
- 6 tablespoons Kosher salt
- 2 tablespoons Baking Powder
- 1 whole turkey, 12.7 lbs used in this recipe
- 2-4 tablespoons olive oil
- 2-4 tablespoons of Texas Pecan BBQ Rub
Bourbon-Honey Glaze Ingredients
- 1 cup Texas 1835 Bourbon
- ½ cup Sage Honey (or your favorite honey)
- 3 tablespoons apple cider vinegar
- ½ stick butter
- Remove the giblets and any other gravy packs, etc. that came with the turkey.
- The day before your cook, rinse the turkey and pat dry with paper towels.
- Place the turkey on a raised grate in a baking pan. This allows air to circulate around the turkey for a crisper skin.
- Mix the Kosher salt and baking powder together and then apply to the turkey using your hand. For a 12.7 lb turkey, you will have extra salt/baking powder mixture. Discard the remaining salt/baking powder mixture.
- Place the turkey in the refrigerator (uncovered) overnight.
- The next day, wipe any excess salt from the turkey using paper towels.
- Start the Pit Barrel Cooker and add some Pecan wood chunks.
- Hang the turkey on the Pit Barrel Cooker hanging-turkey accessory and place in the PBC.
- After 2 hours check the temperature and insert your remote digital thermometer probe if you plan to use one. My turkey was at 147 degrees F.
- When the turkey reaches approximately 140-145 degrees F, start the glaze. Suggest you start the glaze after 1 hour and 45 minutes of cook time. I started at 2 hours and it turned out okay, but I was a bit rushed.
- To make the glaze, melt the butter over medium heat in a saucepan. Add the apple cider vinegar and then carefully add the bourbon. Bourbon is flammable, so use CAUTION.
- Simmer and stir the glaze until it is reduced by half. This took about 23 minutes. When reduced remove from the heat and stir in the honey.
- Glaze the turkey 1 to 2 times before the thickest part of the breast reaches 165 degrees F. The thigh temperature can reach 175 degrees F.
- Remove the turkey from the Pit Barrel Cooker and let rest for 15 to 30 minutes.
- Slice and serve!
For the step-by-step recipe details, watch our Texas Pecan Smoked Turkey video.