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Smoked Turkey Feast with Maple Bourbon Glaze & Southern BBQ Sides

Updated: Apr 1

Introduction

Easter is a time for gathering, sharing, and creating unforgettable moments around the table. This year, take your holiday dinner to the next level with a backyard BBQ twist on tradition. Our Smoked Turkey Feast combines bold Craddyshack flavor with gourmet comfort - featuring juicy smoked brined turkey glazed with maple bourbon, smoky mashed potatoes with brown butter truffle gravy, beer-soaked corn topped with chili lime mayo and feta, and smoked bacon-wrapped carrots. Whether you're cooking for family, friends, or a crowd - this is how you do Easter, Craddyshack-style.



Ingredients:

Protein

- 1 whole thawed turkey (giblets removed)

- Thick-cut bacon (for carrots)

Produce

Dairy

Dry Spices & Pantry

Liquids & Condiments

 

Instructions 

  1. Brine the Turkey

    - Bring 4 cups water to a boil. Stir in kosher salt and sugar until dissolved.

    - Add citrus, onion, garlic, bay leaves, and thyme. Simmer 30 minutes.

    - Cool with remaining water in a 5-gallon container.

    Submerge turkey fully. Brine in the fridge for 1 hour per pound (max 24 hours).

    - Rinse and pat dry before seasoning.


  2. Craddyshack Poultry Rub + Butter Baste

    - Combine rub: brown sugar, smoked paprika, kosher salt, black pepper, garlic & onion powder, rosemary, thyme, sage, - Rub turkey generously. Craddyshack Flock & Roll rub is the perfect choice for a ready made spice mix.

    - Smoke at 250-275°F, basting with melted butter (2 cups total) every hour.

    - Cook until internal temp hits 165°F (breast), 175°F (thigh).

    - Rest the turkey for a minimum of twenty minutes before slicing to allow the muscles to relax and guarantee a juicy bird.





  1. Maple Bourbon Glaze

    - Combine maple syrup, Maple Crown Royal, ketchup, rub, and vinegar.

    - Simmer until reduced by half (20-30 mins).

    - Brush over turkey during last hour of smoke and once more before serving.


  2. Beer-Glazed Corn with Chili Lime Mayo

    - Soak shucked corn in 2 cans of lager beer (sealed bag, 2 hours).

    - Grill/smoke until tender and charred.

    - Mix mayo, chili powder, smoked paprika, cayenne, and lime zest. Chill.

    - Slather corn and sprinkle with crumbled feta.


  3. Brown Butter Truffle Gravy

    - Brown 30g butter in a pan over low heat being careful not to burn it. Add truffle oil.

    - Whisk in flour slowly to form a roux.

    - Gradually add broth, soy sauce, seasoning, and pepper.

    - Simmer until thick and velvety.


  4. Smoked Bacon-Wrapped Carrots

    - Peel & parboil carrots until just tender.

    - Wrap in thick-cut bacon and smoke at 275°F until bacon is crisp.

    - Optional: Finish with maple syrup or hot honey.



 
 
 

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