Maple bourbon smoked turkey is the kind of recipe that makes you look like a holiday hero. You spatchcock the turkey so it cooks evenly and faster, smoke it low and slow with a sweet bourbon-maple glaze, and end up with crispy skin and juicy meat that’s packed with flavor. The spatchcock technique means you’re cutting out the backbone and flattening the bird, which lets smoke hit every part of the turkey evenly. This isn’t your grandma’s dry Thanksgiving turkey. This is smoky, sweet, buttery, and glazed to perfection.

The whole process takes about 4-5 hours from start to finish. You prep and season the turkey, stuff ghee under the breast skin to keep it moist, then smoke it at 275°F while basting it with a bourbon-maple glaze every 45 minutes. The glaze caramelizes on the skin and creates this shiny, sticky coating that tastes incredible. This spatchcock smoked turkey is perfect for Thanksgiving, Christmas, or any time you want to show off your BBQ skills and feed a crowd.

Why Spatchcocking Makes a Better Smoked Turkey

Spatchcocking sounds fancy, but it’s just a way of preparing the turkey so it cooks better. You remove the backbone, flip the bird over, and press down on the breastbone to flatten it out. This does a few important things. First, it cuts down your cook time by about 30-40% because the turkey is flat instead of round, so heat circulates more evenly. Second, it exposes more surface area to the smoke, which means more flavor. Third, it helps the legs and breasts cook at the same rate, which is normally a problem with whole turkeys.

When you roast a turkey the traditional way, the breast is done way before the legs. You either end up with dry breast meat or undercooked legs. With a spatchcocked turkey, everything cooks evenly because it’s all at the same level. The breast stays juicy, the legs get tender, and the skin gets crispy all over instead of just in some spots.

If you’ve never spatchcocked a turkey before, don’t worry. It’s easier than it sounds. You just need a good pair of kitchen shears. Cut along both sides of the backbone, remove it, flip the turkey over, and press down hard on the breastbone until you hear it crack. That’s it. The turkey lays flat and you’re ready to smoke it.

What Makes the Maple Bourbon Glaze Special

The glaze is what takes this turkey from good to incredible. It’s made with real maple syrup, bourbon, ghee, apple cider vinegar, Dijon mustard, Worcestershire sauce, garlic, and a pinch of cinnamon. The maple syrup gives you natural sweetness that caramelizes as the turkey smokes. The bourbon adds depth and a little warmth. The ghee makes it rich and glossy. The vinegar and mustard add tang that cuts through all that sweetness and keeps the glaze from being too heavy.

You start glazing the turkey about 90 minutes into the cook, then keep brushing it on every 45 minutes. Each layer builds up and creates that shiny, caramelized finish. By the time the turkey is done, the glaze has thickened and stuck to the skin, and you’ve got this beautiful mahogany color that looks like it came out of a restaurant kitchen.

The ghee under the breast skin is key too. Ghee is clarified butter, which means it has a higher smoke point and doesn’t burn as easily as regular butter. You stuff a whole stick of it under the skin before you smoke the turkey. As the turkey cooks, the ghee melts and bastes the breast meat from the inside. This keeps the breast incredibly moist and adds richness that you can’t get any other way.

---

Step-by-Step Instructions

Step 1: Spatchcock the Turkey

Get your turkey out of the package and remove the giblets and neck from the cavity. Pat the turkey completely dry with paper towels, inside and out. Any moisture on the skin will prevent it from getting crispy.

Place the turkey breast-side down on a large cutting board. You’re going to remove the backbone. Use heavy-duty kitchen shears and start cutting along one side of the backbone, starting at the tail end. Cut all the way up to the neck. Then do the same thing on the other side of the backbone. Remove the backbone completely and save it for making stock later if you want.

Flip the turkey over so it’s breast-side up. Place both hands on the breastbone and press down hard. You should feel and hear the breastbone crack. This flattens the turkey so it lays completely flat on your cutting board. The turkey should now look like a butterfly shape with the breast in the middle and the legs and wings spread out to the sides.

---

Step 2: Stuff Ghee Under the Skin

Take your stick of ghee and make sure it’s slightly softened but not melted. You want it pliable. Starting at the neck end of the breast, gently slide your fingers under the skin to create a pocket. Be careful not to tear the skin. Work your way down the breast, loosening the skin all the way to the leg joints.

Take the stick of ghee and break it into chunks. Stuff the chunks under the skin, spreading them out evenly across both breasts. Use your hands on top of the skin to massage and distribute the ghee so it covers as much of the breast meat as possible. This is what’s going to keep your breast meat juicy during the long smoke.

---

Step 3: Season the Turkey

In a small bowl, mix together 2 tablespoons of kosher salt, 1 tablespoon of black pepper, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of cayenne if you want some heat. Mix it all together so the spices are evenly distributed.

Spray the entire turkey with ghee spray. This helps the dry rub stick and adds another layer of richness. Make sure you get the legs, wings, and underside too.

Sprinkle the spice mix generously all over the turkey. Don’t be shy with it. You want good coverage on every part of the bird. Use your hands to rub it in and make sure it’s sticking to the skin. Get under the wings and into all the crevices.

If you have time, let the seasoned turkey sit uncovered in the fridge overnight. This dry brine lets the salt penetrate the meat and dries out the skin even more, which gives you crispier results. If you don’t have time for an overnight dry brine, let it sit at room temperature for 30 minutes before you smoke it.

---

Step 4: Prep the Smoker

Set up your smoker and get it preheating to 275°F. For wood, use maple, pecan, apple, or cherry. These are all mild, slightly sweet woods that complement the bourbon-maple glaze without overpowering it. Avoid heavy woods like hickory or mesquite because they’ll be too strong for turkey.

Once your smoker is holding steady at 275°F and you’ve got clean smoke (thin and bluish, not thick and white), you’re ready to put the turkey on.

---

Step 5: Make the Maple Bourbon Glaze

While the smoker is heating up, make your glaze. In a small saucepan, combine 1 cup of pure maple syrup, ⅓ cup of bourbon, 4 tablespoons of melted ghee, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 2 teaspoons of Worcestershire sauce, 2-3 cloves of minced garlic, 1 teaspoon of black pepper, and a pinch of cinnamon if you want a little extra warmth.

Put the pan on the stove over medium heat and bring it to a simmer. Stir everything together so it’s well combined. Let it simmer for about 10 minutes, stirring occasionally. The glaze should thicken up slightly and look glossy. Take it off the heat and set it aside. You’ll warm it up again before you start basting.

---

Step 6: Smoke the Turkey

Place the spatchcocked turkey skin-side up directly on the smoker grates. Make sure it’s positioned in the center of the smoker where the heat is most even. Close the lid and let it smoke.

For a 12-15 pound turkey, you’re looking at about 3.5 to 4.5 hours of cook time at 275°F. The exact time depends on the size of your bird and how well your smoker holds temperature. Don’t go by time alone. Use a meat thermometer.

You want the breast to hit 160°F and the thighs to hit 175°F. Stick the thermometer into the thickest part of the breast and the thickest part of the thigh, making sure you’re not touching bone because that’ll give you a false reading.

---

Step 7: Glaze the Bourbon Smoked Turkey

About 90 minutes into the smoke, it’s time to start glazing. Warm up your bourbon-maple glaze so it’s pourable. Use a basting brush or a silicone brush to apply the glaze all over the turkey. Make sure you get the legs, wings, and breast. Don’t worry about getting it perfect. Just get a good coating on there.

Continue glazing the turkey every 45 minutes. So you’ll glaze it at the 90-minute mark, then again at 2 hours and 15 minutes, then again at 3 hours. Each time you glaze, you’re building up layers of that sweet, sticky coating. The glaze will caramelize and darken as the turkey cooks.

When the breast hits about 155°F internal temp, do one final heavy glaze. This last coat is what gives you that glossy, lacquered finish that looks so good.

---

Step 8: Optional Griddle Finish for Extra Crispy Skin

If you want restaurant-quality crispy skin, here’s a pro move. When the turkey hits 160°F in the breast, take it off the smoker and place it on a hot griddle or high-heat grill for 3-5 minutes. This crisps up the skin even more and gives you those beautiful char marks. Watch it closely so the glaze doesn’t burn. You just want to crisp the skin, not cook the turkey more.

This step is optional, but it really does take the skin to the next level. If you don’t have a griddle, you can skip it. The turkey will still be great.

---

Step 9: Rest the Maple Bourbon Smoked Turkey

Once the turkey reaches 160°F in the breast and 175°F in the thighs, take it off the heat. Place it on a large cutting board or serving platter and tent it loosely with foil. Let it rest for 20-30 minutes.

This rest time is important. The juices that got pushed to the center of the meat during cooking need time to redistribute. If you carve the turkey right away, all those juices will run out onto the cutting board and your turkey will be drier. After it rests for 20-30 minutes, the juices settle back into the meat and you get a much juicier result.

---

Step 10: Carve and Serve

After the turkey has rested, it’s time to carve. Start by removing the legs. Cut through the skin between the leg and the breast, then pull the leg away from the body and cut through the joint. Separate the drumstick from the thigh by cutting through the joint. Repeat on the other side.

For the breast, make a long cut along one side of the breastbone, then angle your knife and slice down along the ribcage to remove the whole breast. Slice it into thick pieces. Repeat on the other side.

Remove the wings by cutting through the joints where they connect to the body.

Arrange all the carved meat on a serving platter. Drizzle some of the leftover glaze over the top. Garnish with fresh herbs like thyme, rosemary, and sage, plus some orange slices for color.

Serve the turkey with extra glaze on the side so people can add more if they want. This maple bourbon smoked turkey pairs perfectly with sweet potato casserole, cornbread stuffing, roasted Brussels sprouts, and a bourbon cocktail or apple cider.

Frequently Asked Questions

What if I don’t want to use bourbon in the glaze?

You can leave it out or replace it with apple juice or apple cider. The bourbon adds depth and a little warmth to the glaze, but the maple syrup is really the star. Without bourbon, the glaze will be sweeter and less complex, but it’ll still taste good.

How do I know when the turkey is done?

Use a meat thermometer. The breast should hit 160°F and the thighs should hit 175°F. Always check both spots because they cook at slightly different rates. Don’t rely on the pop-up timer that comes with some turkeys. Those aren’t accurate.

Can I smoke the turkey at a different temperature?

You can go up to 300°F if you want the skin extra crispy and want to shorten the cook time a bit. Going lower than 275°F will make the cook time longer and might make the skin rubbery. 275-300°F is the sweet spot for smoked turkey.

What should I do with the leftover glaze?

Save it! It’s incredible drizzled over the carved turkey, used as a dipping sauce, or brushed on turkey sandwiches the next day. Store it in the fridge for up to a week. You can also freeze it for up to 3 months.

If you’re looking for more recipes , click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

Upgrade Your Meat Game with Grill Nation x Linz Heritage Angus

If you really want to take your grilling and cooking to the next level, you need to check out our collaboration with Linz Heritage Angus. We’ve partnered with them to bring you some of the best beef you can get your hands on.
Linz Heritage Angus isn’t your typical grocery store meat. These guys are the real deal – they raise their cattle the right way, and you can taste the difference in every bite. We’re talking about beef that’s been dry-aged to perfection, with marbling that makes your mouth water just looking at it.

Check out these premium cuts that’ll change how you think about beef:

Premium Ribeye Steaks – Perfect for special occasions
Dry-Aged Beef Selection – Take your grilling to the next level
Ground Beef & Burger Blends – The foundation of great BBQ

Use code GN15 at checkout for 15% off your first order. Trust me, once you try Linz Heritage Angus, you’ll never want to go back to regular store-bought beef.