32 Holiday Turkey - Borniak

Holiday Turkey

Holiday Turkey

Here's a festive delicacy that will awaken appetites and set the mood for family celebrations. The tender, lightly smoked turkey meat is a perfect complement to the traditional holiday table. Emphasize the joyful atmosphere and shared meal enjoyment with aromatic, juicy meat that melts in the mouth.


  • 1 turkey (approx. 8 kg)


  • 2 liters of water
  • 2 chicken bouillon cubes
  • 3 tablespoons of sugar
  • 1 tablespoon of salt
  • 1 lemon
  • 2 cloves of garlic
  • 1/2 onion
  • 1/2 cup of Jack Daniel’s Tennessee Fire whisky
  • 1 bay leaf
  • 100 g of butter


  • 8 tablespoons of salt
  • 4 tablespoons of brown sugar
  • 1 tablespoon of garlic powder
  • 4 tablespoons of sweet paprika
  • 4 tablespoons of onion powder
  • 1 tablespoon of pepper
  • 1 tablespoon of thyme
  • 1 tablespoon of nutmeg
  • Sunflower oil



Prepare the brine:

  1. Pour water into a pot.
  2. Add bouillon cubes, sugar, salt, lemon juice, crushed garlic cloves, chopped onion, whisky, bay leaf, and butter.
  3. Bring the mixture to a boil, stirring well.
  4. Simmer until the volume reduces by half (about 30-40 minutes).
  5. Once reduced, strain the brine through a sieve, separating the liquid from the solids.

Prepare the rub:

  1. Into a bowl, add salt, brown sugar, garlic powder, paprika, onion powder, pepper, thyme, and nutmeg.
  2. Mix everything thoroughly.

Prepare the turkey:

  1. Clean, wash, and dry the turkey.
  2. Cross the legs and tuck the wings under the body.
  3. Inject warm brine into the meat using the syringe, repeating in different areas.
  4. Lightly oil the turkey and then coat it inside and out with the rub.
  5. Heat the smoker to 120°C without smoke. Place the turkey on a rack in the smoker with a drip tray underneath.
  6. Fill the smoke generator with beech chips, insert the food thermometer probe into the turkey, and start smoking.
  7. When the internal temperature reaches 50°C, turn off the smoke generator and maintain the chamber temperature at 120°C.
  8. When the internal temperature reaches 75°C, turn off the smoker and let the turkey rest for at least 20 minutes.
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