Go Back
finished spatchcock turkey

Maple Bourbon Smoked Turkey (Spatchcocked)

Juicy maple bourbon smoked turkey with crispy skin and sweet glaze. Spatchcocked for even cooking and maximum flavor.
Print Recipe Pin Recipe

Ingredients
  

For the Turkey:

  • 1 whole turkey 12–15 lbs, spatchcocked
  • 1 stick ghee for stuffing under breast skin
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp paprika for color
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp cayenne optional for heat
  • 2 tbsp melted ghee

Maple Bourbon Glaze:

  • 1 cup pure maple syrup
  • ⅓ cup bourbon
  • 4 tbsp melted ghee
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 –3 cloves garlic minced
  • 1 tsp black pepper
  • Pinch of cinnamon optional

For Serving:

  • Fresh herbs: thyme rosemary, sage
  • Orange slices for garnish
  • Extra glaze for the table

Instructions
 

  • Place turkey breast-side down. Use heavy kitchen shears to cut along both sides of the backbone and remove. Flip turkey breast-side up and press firmly to crack breastbone so it lays flat.
  • Starting at the neck end, gently slide your fingers under the breast skin to create a pocket. Stuff one stick of ghee under the skin, spreading it evenly across both breasts.
  • Pat turkey completely dry. Mix salt, pepper, paprika, garlic powder, onion powder, thyme, rosemary, and cayenne. Brush turkey with melted ghee, then season generously all over with the spice mix. For best results, refrigerate uncovered overnight for crispy skin.
  • Preheat smoker to 275°F using maple, pecan, apple, or cherry wood.
  • In a saucepan, combine maple syrup, bourbon, ghee, vinegar, Dijon, Worcestershire, garlic, pepper, and cinnamon. Simmer for 10 minutes until glossy and slightly thickened. Set aside.
  • Place turkey skin-side up on smoker. Smoke for 3.5–4.5 hours until breast reaches 160°F and thighs reach 175°F.
  • Begin brushing with warm glaze at the 90-minute mark. Continue glazing every 45 minutes. Apply final heavy glaze when breast reaches 155°F internal temp.
  • Optional: For extra crispy skin, place turkey on hot griddle or high-heat grill for 3–5 minutes after it reaches temp. Watch closely so glaze doesn't burn.
  • Remove turkey when breast hits 160°F and thighs hit 175°F. Rest 20–30 minutes before carving.
  • Carve turkey, arrange on platter with fresh herbs and oranges, and drizzle with extra glaze.

Notes

Dry brine overnight for crispy golden skin. Start hotter at 300°F if you want extra skin crisp. Finish on griddle or high-heat grill for 3–5 minutes for restaurant-quality crust. Let glaze caramelize, not burn — watch heat at the end. Leftover turkey keeps in fridge for 3-4 days or freezer for up to 3 months. Use leftovers for turkey sliders, smoky turkey chili, bourbon turkey quesadillas, or breakfast hash.