BourbonBrined Smoked Turkey with Balanced Orange Grand Marnier Baste

Backstory

Elevate your Thanksgiving turkey with this bourbon brine infused with a touch of citrus from navel oranges, savory sweetness from onions, and just the right amount of brown sugar. A delicate basting mixture combines orange juice and Grand Marnier with melted butter and bourbon, creating a succulent and flavorful turkey that will impress.

Ingredients

For the Brine:

• 1 cup bourbon
• 1 cup kosher salt
• ½ cup brown sugar (adjusted from 1 cup)
• 8 cups water
• 2 tablespoons black peppercorns
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 whole turkey (12-14 pounds)
• 2 navel oranges, sliced (include zest if desired)
• 1 large onion, quartered (red or yellow works well)

For the Basting Mixture:

• ½ cup unsalted butter, melted
• ¼ cup navel orange juice (freshly squeezed)
• 2 tablespoons Grand Marnier
• ¼ cup bourbon

Cooking Instructions

1. Prepare the Brine:

   • In a large pot, combine the bourbon, kosher salt, brown sugar, and 2 cups of water. Heat over medium heat, stirring until the salt and sugar dissolve completely.
   • Add the remaining water, peppercorns, garlic, rosemary, thyme, bay leaves, sliced navel oranges, and quartered onion. Allow the brine to cool completely.

2. Brine the Turkey:

   • Place the turkey in a large, food-safe container or a brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. If not fully submerged, add more water if necessary.
   • Seal the container or bag and refrigerate for 12 to 24 hours.

3. Prepare the Basting Mixture:

   • In a mixing bowl, combine the melted butter, orange juice, Grand Marnier, and bourbon. Mix well until fully combined.

4. Preheat the Smoker:

   • Prepare your pellet smoker with apple and hickory pellets. Preheat the smoker to 225°F (107°C).

5. Prepare the Turkey for Smoking:

   • Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.

6. Smoke the Turkey: