Smoked Turkey Feast with Maple Bourbon Glaze & Southern BBQ Sides

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

- 1 orange (chunked)

- 1 lemon (chunked)

- 1 lime (chunked)

- 1 onion (cut)

- 4 cloves garlic

- 4-6 shucked corn cobs

- 6-8 large carrots

- Zest of 2 limes

- Fresh rosemary, thyme, sage (or dried)

Dairy

- 2 cups butter (melted, for basting)

- ¾ cup mayonnaise

- 30 grams butter (for gravy)

- Crumbled feta cheese

Dry Spices & Pantry

- 1½ cups kosher salt

- ¾ cup white sugar

- 6 tbsp brown sugar

- 4 tbsp smoked paprika

- 4 tbsp kosher salt

- 2 tbsp black pepper

- 2 tbsp garlic powder

- 2 tbsp onion powder

- 2 tsp rosemary

- 2 tsp thyme

- 1 tsp sage

- 1 tsp celery salt

- ½ tsp cayenne

- 2 tsp chili powder

- ¼ tsp cayenne (for corn)

- 40 grams all-purpose flour

- 1 tsp poultry seasoning

- Black pepper to taste

Liquids & Condiments

- 1 gallon water (plus more to cover turkey)

- ½ cup maple syrup

- ½ cup Maple Crown Royal

- ¼ cup ketchup

- 4 tsp poultry rub (see below)

- 4 tsp apple cider vinegar

- 1 tsp soy sauce

- 2 cups vegetable broth

- Truffle oil

- 2 cans lager beer

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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.

   
   

Flock & Roll

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3. 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.

   
   

4. 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.

   
   

5. 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.

   
   

6. 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.