Make a Show-Stopping Maple Bourbon Turkey with Meat Church

As Thanksgiving approaches we start planning our holiday menus. For many families, the centerpiece is a golden roasted turkey. But gone are the days of dry boring birds – now you can wow your guests with new flavors! This year, try spatchcocking your turkey and infusing it with maple, bourbon, and Meat Church seasoning for an unforgettable feast.

Why Spatchcock Your Turkey?

Spatchcocking, also called butterflying, is a technique where you remove the backbone and flatten the bird before roasting This cooking method has become popular in recent years for good reason. Spatchcocking allows the turkey to cook more evenly and quickly than a traditional roast turkey. With more surface area exposed to the heat, you get deliciously crispy skin over tender, juicy meat in less time Plus, carving a spatchcocked turkey is much simpler.

Meat Church, makers of incredible rubs, seasonings, and sauces, provides an amazing maple bourbon spatchcock turkey recipe. Their detailed instructions show you how to brine, spatchcock, smoke, and roast the turkey for the ultimate flavor.

Infuse Your Bird with Sweet Maple Bourbon

To make this show-stopping turkey, you’ll need to plan ahead. Start by brining the bird overnight in a maple bourbon mixture. Brining keeps the turkey moist and well-seasoned. The maple adds sweetness while the bourbon provides a subtle boozy kick.

Meat Church recommends their Bird Bath turkey brine but you can make your own with water, salt, sugar, and spices. After brining, pat the turkey dry and coat it with softened butter and more maple syrup. This helps the seasoning adhere and bastes the turkey as it cooks.

Smoky, Sweet & Savory Rub

With a deeply seasoned brine, you need an equally amazing rub. Meat Church suggests their Texas Sugar blend, a sweet and savory rub with brown sugar, garlic, onion, mustard, and spice flavors. You could also use their Holy Gospel, Voodoo, or Honey Hog seasonings. Massage the rub all over the turkey, ensuring it reaches every crack and crevice.

As the turkey smokes low and slow, the rub forms a sticky, crispy, reddish-brown layer known as the “bark.” This crust is full of complex flavors that complement the brine. Pecan, hickory, apple, or cherry wood smoke notes round out the experience.

Roast and Carve the Masterpiece Turkey

After smoking for a few hours, increase the heat to finish roasting the turkey. Baste it one last time with the maple butter right before it reaches the ideal internal temp. Once rested, the turkey is ready to carve and serve!

The combination of sweet maple, oaky smoke, savory rub, and earthy bourbon makes this recipe stand out. While spatchcocking does require an extra step, it delivers on juiciness and flavor. Your holiday guests will be amazed by your show-stopping maple bourbon spatchcock turkey!

Looking for more recipe inspiration? Check out Meat Church’s full library of turkey recipes including their turkey poppers, turkey sliders, and deep fried turkey. With their help, you can serve an unforgettable meal this Thanksgiving!