Cherry Wood Smoked Butter-Injected Turkey with Bird Brine
The holidays deserve a centerpiece that does more than just impress—it should stop conversation with its aroma alone. This cherry wood smoked turkey does exactly that. By injecting the bird with butter and seasoning it inside and out with Revolution Barbecue Bird Brine, the meat stays juicy and full of flavor from the first slice to the last. The butter baste delivers a deep richness that’s complemented by the subtle sweetness of cherry smoke and a golden skin that’s pure perfection. The result is a turkey that isn’t just moist—it’s layered with buttery flavor in every bite. Whether this bird is your Thanksgiving showpiece or your go-to for any special occasion, this technique delivers the kind of tender, smoky magic that makes people ask for seconds before they’ve even finished their first plate.
Butter Injected Turkey with Revolution Barbecue Bird Brine
12
30 minutes
4.30 hours
460
American
Main Dish
If you’ve ever wished your turkey could taste as good as it looks, this is the one to make. Injecting butter infused with Revolution Barbecue Bird Brine turns an ordinary bird into something extraordinary—juicy, flavorful, and perfectly seasoned all the way through. The extra butter tucked under the skin slowly melts as the turkey smokes, glazing the surface while basting the meat below. Cherry wood smoke gives the turkey a deep amber color and just the right amount of sweetness to balance the buttery richness. It’s indulgent without being heavy, traditional yet creative, and guaranteed to redefine what “perfectly cooked turkey” means at your holiday table.
Ingredients
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- 1 whole turkey (15 pounds), spatchcocked
- 1 tablespoon Revolution Barbecue Bird Brine
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- 2 sticks unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons Revolution Barbecue Bird Brine
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- 2 sticks unsalted butter, sliced into 6 pieces each
- 1 tablespoon Revolution Barbecue Bird Brine
Directions
- Prepare the Turkey: Spatchcock the turkey by removing the backbone and flattening the bird for even cooking. Pat the skin and cavity dry with paper towels.
- Make the Injection: Melt the butter in a microwave-safe cup or measuring pitcher. Add olive oil and Revolution Barbecue Bird Brine, stirring until evenly blended. Allow the mixture to cool slightly before injecting.
- Inject the Butter: Using a meat injector, inject the butter mixture into the breast, thighs, and drumsticks about every 2 inches to ensure even coverage. Place the turkey uncovered on a baking sheet and refrigerate for at least 4 hours or overnight.
- Preheat the Smoker: Heat your smoker to 250°F using cherry wood for a mild, sweet smoke flavor. Hickory may be substituted for a stronger, more traditional profile.
- Add the Butter Under the Skin: Remove the turkey from the refrigerator. Cut 2 sticks of butter into 6 pieces each and season them with Revolution Barbecue Bird Brine. Carefully loosen the skin over the breasts and thighs with your fingers and insert 3 butter pieces along each breast and 3 along each leg and thigh.
- Season the Skin: Lightly season the entire surface of the turkey with 1 tablespoon of Revolution Barbecue Bird Brine.
- Smoke the Turkey: Place the turkey bone side down on the smoker and cook for 2½ hours. Rotate the bird and continue smoking for another 2 hours, or until the breast reaches 160°F and the thighs reach 170°F on a digital thermometer. A wireless probe, such as the Meater 2 Plus, is ideal for monitoring internal temperatures throughout the cook.
- Rest and Serve: Remove the turkey from the smoker, tent loosely with foil, and let rest for 20–30 minutes before carving. The internal temperature will continue to rise slightly as the juices redistribute.
