Peach Glazed Turkey

Spatchcocked, Honey-Peach Glazed Smoked Holiday Turkey

By: SuckleBusters
Smoked Thanksgiving Turkey

15 - 18 lb turkey, thawed
Area 51 Bird Brine Kit or use the simple brine recipe below
Gallon of water
Bag of ice
Honey BBQ Rub
Peach BBQ Sauce
5 Gallon bucket or use the brine bag included in the kit

Hint: Substitute turkey breasts for the whole turkey and follow the same recipe

Ingredients for smoked turkey

Step 1: Thaw and rinse the turkey:

Hint: Frozen turkeys take about 24 hours to thaw at room temperature OR about 48 hours to thaw in the refrigerator.

- Start with a completely thawed turkey. 
- Remove all additional internal parts; heart, neck, kidneys, and discard. 
- Wash the turkey with cold water, pat dry and set aside. 

Brine Option 1: A simple homemade brine and a 5-gallon bucket

- Add 1 cup Honey BBQ Rub (or your favorite seasoning) plus 1 cup Salt to a large pot.  
- Add 4 - 6 cups water and stir until dissolved.
- Continue stirring, heat until the water begins to boil, remove from heat.
- Add cold water and/or ice to chill the brine mixture.  
- Fill the 5-gallon bucket about 1/3 full with chilled brine mixture.     
- Add the turkey with the drum sticks pointing up, make sure it is fully covered by water.  
- Top off the 5-gallon bucket with ice. 
- Cover and refrigerate overnight. 

Brine Option 2: SuckleBusters Area 51 Bird Brine Kit:

- Add the small packet (herbs) and 4 - 6 cups of water to a large pot. 
- Bring the water & herbs to a boil and then remove from heat. 
- Add the large packet (seasonings) to the pot and stir until dissolved - about 1 minute.
- Next, add water and/or ice to chill the brine mixture.
- Place the turkey into the brine bag and pour in the mixture.
- Remove excess air, add cool water until the turkey is completely covered, seal the bag.
- Refrigerate overnight.  

Brine the turkey

Step 2 Clean, Spatchcock and season the turkey:
- Remove the turkey from the brine mixture, rinse with cold water and pat dry. 
- Discard water/ice mixture. 
- Place the turkey on a cutting board breast side down. 
- Using a large butcher knife, slice down either side of the backbone, through to the inner cavity.
- Remove the backbone and discard it.
- (optional) Cut through thick end of the breast bone. This will help the turkey lay flat. 
- Spread-out and flatten the turkey, then season the turkey on both sides using Honey BBQ Rub.

Remove the backbone to spatchcock the turkey

Spatch-cocked Turkey
Step 3 Prepare the grill and cook the turkey
- Set the Grill to 325 - 350 degrees cooking temperature.
- Place the turkey in the cooking chamber, skin side up.
- Cook turkey until the internal temperature reaches at least 165 degrees in the thick part of each breast.

Hint: Cooking time varies, but following the directions about, plan for about 3 hours

- Glaze the turkey the last 30 minutes of cooking with the Peach BBQ Glaze
- Optional - sprinkle on Sugar Daddy - for those who like it sweet! 

Smoked Thanksgiving Turkey on the Traeger Grill

Step 4 Rest, Carve and Serve 
- Allow the turkey to rest for about 15 - 30 minutes before carving. 
- Trim off legs and wings first, then slice breasts diagonally.
- Serve and enjoy! 

Carve and rest the turkey before serving

Back to Recipes