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After years of hard work my husband finally completed phase one of our back yard project! Now that we have an amazing space for outdoor living I’ve been really into smoking meats on our charcoal grill. 
Sunday dinners are a huge part of our family life and I am always looking for something that is fairly easy and doesn’t take a lot of prep work on a Sunday.
For this particular week I chose a turkey and let me tell you, it was AMAZING…..I know I am kinda patting myself on the back but WOW…….I honestly can’t wait to cook it again.
My peach trees this year were OUT OF CONTROL! So I knew I wanted to incorporate them into my Sunday dinner. 
So with that being said I came up with Whiskey Peach Smoked Turkey! Be sure you are able to brine the turkey ahead of time and you account for that time the day before. Trust me you won’t be sorry. The best part was putting it on the charcoal grill and enjoying my day with my family instead of constantly being at the stove.
I apologize that I forgot to get a picture of the turkey sliced and plated. I was busy enjoying my family time. I would love to see yours though! Please follow me on INSTAGRAM and #vthweats with pictures of your Whiskey Peach Smoked Turkey or any recipe that you have enjoyed from Voluntown Housewife.
- 3 Fresh Whole Peaches
- 8 Cups Water
- 4 Cups Peach Nectar
- 6 Cups Apple Juice (4 for the Brine and 2 for Basting)
- 2 Cups Light Brown Sugar
- 1 Cup Sugar
- 1/2 Cup Salt
- 6 Garlic Cloves
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Pepper
- 1 Tsp Red Pepper Flakes
- 2 Bay Leaves
- 12 to 14 Pound Turkey
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Chili Powder
- 4 Tbsp Paprika
- 3 Tbsp Yellow Mustard
- 1 Tbsp Whole Grain Mustard
- 1/2 Cup Whiskey
- 1/2 Cup Honey
- 1/2 Cup Brown Sugar
- Peel the peaches and combine all the ingredients for the brine.
- Boil the brine on the stove and remove from heat and let cool.
- With a meat injector inject the meat with the brine. Be generous with the brine.
- Place the brine injected turkey into the remaining brine.
- Brine the turkey for 12 to 24 hours
- Start the charcoal grill. Try to keep the temperature at 300 degrees. Push the coals to one side of the grill and place a baking tin full of water on the side with out coals.
- Combine all the ingredients for the rub and mix well.
- Take the turkey out of the brine and dry. Spread the rub all over the turkey. Cover the legs and wings with tin foil. They will brown faster than the rest of the turkey.
- Mix the ingredients for the glaze and set aside.
- Place the turkey over the baking tin full of water and keep tending the charcoal. Get it really smokey in the beginning and then just let it cook. You don't want too much smoke for too long it will give the turkey an unpleasant flavor.
- Every half hour baste the turkey with apple juice. With about a half hour remaining glazed the turkey. The cooking time will vary depending on how even you keep the temperature it me about 6 hours. Use an instant read thermometer to determine if the turkey is done. It should be a done when the thermometer reads 165.
