Tennessee Smoked Turkey with Honey Whiskey Glaze

There is something undeniably comforting about the sweet and savory aroma of Tennessee BBQ wafting through the air. This recipe takes that classic Southern soul and elevates it using the Arteflame grill, transforming a standard holiday bird into a wood-fired masterpiece. We aren't just roasting a turkey; we are infusing it with a rich, smoky character that only real wood fire can provide. The star of the show is the Tennessee Honey Whiskey glaze—a sticky, sweet, and slightly boozy coating that caramelizes perfectly over the high heat. Whether you are prepping for a Thanksgiving feast or a special weekend cookout, this method ensures juicy meat, crispy skin, and a flavor profile that balances the kick of whiskey with the floral notes of honey. Get ready to bring the taste of Nashville straight to your backyard with a technique that is as fun to cook as it is delicious to eat.

Ingredients

The Turkey & Rub

• 1 Whole Turkey (12-14 lbs), fully thawed and spatchcocked (backbone removed)
• 3 tbsp Olive Oil or melted Duck Fat (binder)
• 2 tbsp Kosher Salt
• 2 tbsp Coarse Black Pepper
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Dried Thyme

The Tennessee Honey Glaze

• 1 cup Tennessee Honey Whiskey
• 1/2 cup Honey
• 1/4 cup Brown Sugar
• 1 stick (8 tbsp) Unsalted Butter
• 1 tbsp Dijon Mustard
• 2 cloves Garlic, minced
• 1 sprig Fresh Rosemary
• 1 tsp Red Pepper Flakes (optional for heat)

Instructions

Step 1: Prepare the Bird

1. Remove the turkey from its packaging and remove the giblets and neck. Pat the bird completely dry with paper towels; dry skin creates crispy skin.
2. Spatchcock the turkey by using poultry shears to cut out the backbone. Press down firmly on the breastbone until it cracks and the bird lies flat.
3. Mix the salt, pepper, paprika, garlic powder, onion powder, and dried thyme in a small bowl.
4. Rub the turkey all over with olive oil or duck fat, ensuring you get under the wings and legs. Generously coat the bird with your spice rub mixture. Let it sit at room temperature while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a good bed of coals with a few logs burning to generate clean smoke.
2. Wait for the cooktop to reach temperature. The center will be the hottest (searing temp), and the outer edges will be cooler. For this cook, we will utilize the grill grate for smoking and the plancha for glaze preparation.
3. Aim for an ambient temperature over the center grill grate of roughly 300°F to 325°F.

Step 3: Smoke the Turkey

1. Place the spatchcocked turkey directly on the center grill grate, breast side up. If the fire is too intense, you can place the turkey on the flat top cooktop away from the direct flame, rotating it occasionally for even cooking.
2. Close the lid if you have one, or allow the open fire to smoke the bird. Cook for approximately 1.5 to 2 hours.
3. Monitor the internal temperature using a meat thermometer inserted into the thickest part of the thigh. You are looking for a target temp of 160°F (it will rise to 165°F while resting).

Step 4: Prepare the Glaze

1. About 20 minutes before the turkey is done, place a cast-iron saucepan or a heavy-duty metal pot directly on the flat top plancha.
2. Add the butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Pour in the Tennessee Honey Whiskey, honey, brown sugar, and Dijon mustard. Add the rosemary sprig.
4. Simmer the mixture on the flat top, stirring occasionally, until it reduces and thickens into a syrup-like consistency (about 10 minutes). Remove the rosemary sprig.

Step 5: Glaze and Finish

1. When the turkey reaches an internal temperature of about 150°F, begin brushing the glaze generously over the skin.
2. Apply the glaze every 10 minutes until the turkey reaches 160°F internal temperature. The sugars will caramelize and create a beautiful mahogany finish.
3. Remove the turkey from the grill and let it rest on a cutting board for at least 20 minutes before carving. This allows the juices to redistribute.

Tips

Mastering this recipe on the Arteflame requires a little attention to heat management. Because you are cooking over live wood fire, the temperature can fluctuate. Keep a close eye on the fire; if the turkey skin starts darkening too quickly before the meat is cooked, tent it loosely with aluminum foil. For the best smoke flavor, use fruit woods like apple or cherry, or stick to traditional hickory for that authentic Tennessee punch. Spatchcocking the turkey is crucial—it flattens the bird, ensuring the legs and breast cook evenly and significantly cuts down cooking time. Always rely on an instant-read thermometer rather than a timer, as wind and outdoor temperatures can affect how fast your grill cooks. Finally, do not skip the resting period; cutting into a hot turkey immediately will cause all those delicious juices to run out, leaving you with dry meat.

Variations

While the Tennessee Honey Whiskey glaze is a crowd-pleaser, you can easily adapt this recipe to suit different palates or dietary preferences. The versatility of the Arteflame allows you to experiment with various flavor profiles while maintaining that signature wood-fired taste. Here are a few ways to switch things up:

• Spicy Maple Bourbon: Substitute the honey for maple syrup and add a tablespoon of chipotle powder to the rub for a smoky heat.
• Herb Butter Finish: Skip the whiskey and sugar; instead, baste with a mixture of melted butter, fresh sage, rosemary, and lemon zest.
• Citrus Glaze: Replace the whiskey with orange juice and add orange zest and ginger to the glaze for a brighter, fresher flavor.
• Garlic Parmesan: Omit the sweet glaze entirely and finish the bird with a rich garlic butter and a dusting of grated parmesan cheese.
• Non-Alcoholic Version: Substitute the whiskey with apple cider or apple juice mixed with a teaspoon of vanilla extract.

Best pairings

A Tennessee Smoked Turkey demands sides that can stand up to its bold, sweet, and smoky flavors. Since you already have the Arteflame fired up, utilize the flat top plancha to cook your side dishes alongside the bird. The juices from the turkey and the wood smoke will add incredible depth to vegetables. Aim for comfort food classics that balance the richness of the glaze. Southern-style sides are the natural choice here, providing texture and contrasting flavors that turn this dish into a full feast.

• Grill-Roasted Sweet Potatoes: Slice them into wedges and roast on the flat top with cinnamon and butter.
• Charred Brussels Sprouts: Sear them on the plancha with bacon bits and a drizzle of balsamic glaze.
• Skillet Cornbread: Bake a cast-iron skillet of cornbread right on the grill grate or cooler part of the plancha.
• Grilled Asparagus: Toss with lemon and garlic, then sear quickly on the hot steel ring.

Conclusion

Cooking a Tennessee Smoked Turkey on the Arteflame is more than just preparing a meal; it is an experience that connects you with the primal joy of open-fire cooking. The combination of the savory, crispy skin and the sweet, boozy warmth of the honey whiskey glaze creates a flavor profile that is truly unforgettable. By utilizing the different heat zones of your grill, you achieve a professional-level result that is juicy, tender, and beautifully presented. Whether it is for a holiday gathering or a special Sunday dinner, this recipe captures the heart of Southern hospitality. Gather your friends and family around the fire, pour a glass of whiskey, and enjoy the incredible results of your labor.