Turkey can be tough to cook. Use our Balcones Rye Glazed Turkey recipe and be the king of Thanksgiving. We used a 4 lb turkey breast, but increase the ingredients and it works for a full turkey.
The recipe is simple but requires some planning. Depending on the size of your turkey you will need 8 to 24 hours for the brine process. We recommend using a wood pellet grill or charcoal grill to give the turkey a nice smoke flavor and free up the oven. We are basing the ingredients amounts on our 4 lb turkey. Let’s get started.

The Brine

You will need a large pot or brine bag and a cooler (if you do not have space in the fridge).
1 cup sea salt
1 k-cup of coffee
2 tablespoons of Balcones Rye Whisky
1 tablespoon of coarse black pepper.
On the stove top combine all ingredients over a medium heat. Stir to dissolve the salt and roast the coffee. You do not need to boil the water. Once the salt is gone add ice to bring the temperature of the brine down. Once the brine is at room temperature submerge the turkey until it is underwater. You may need an ice bag to weigh it down. Place in the fridge or cooler. I let it sit in the brine for 2 hours per pound.

The Glaze

The glaze is a rich savory mixture that brings out the richness of the turkey meat. Our glaze is peppery sweet.
5 tablespoons soy sauce or coconut aminos
2 tablespoons Balcones Rye Whisky
1 tablespoon of honey
1 tablespoon ground black pepper
3 dashes of ground oregano
In a small saucepan over low heat combine the ingredients stirring until the honey is a liquid.

The Rub

Simple and straightforward.
1 tablespoon coarse black pepper
1/2 tablespoon coarse sea salt
1/2 tablespoon ground white pepper
Mix in a small bowl.

Time to cook the Balcones Rye Glazed Turkey

Take the turkey out of the brine. Rinse under cold water and pat dry. Be sure to get all the coffee grounds off of it. Brush all sides with a coat of the glaze and then sprinkle the rub on all sides of the turkey. Be sure to get a nice even coat on the meat.
Fire up your smoker or grill to 325 degrees. We are smoke-roasting instead of smoking low and slow. Smoking a turkey low and slow produces great flavor in the meat, but not the skin. The higher temperature of the roasting will render the fat in the skin making it crisp and delicious.
Once the smoker is at temperature place the turkey on the grate. We placed the breast up with half a white onion stuffed in the breast cavity for stability. The onion also tastes amazing once cooked.
Brush the glaze on the turkey after about 45 minutes. You will have glaze leftover for when you take it off the smoker.
Cook the turkey until the internal temperature reaches 165 degrees. Place on a cutting board and brush with the remaining glaze. Let the turkey rest for 10 minutes so the juices return to the meat.
Slice and enjoy!
If a turkey is not your choice of meat, check out our Mother Pepper Pulled Pork.

Spread the love