Sweet Tea Maple-Peach Glaze Turkey

This juicy, crowd-pleasing turkey leans into Southern comfort: a sweet-tea brine for deep seasoning and moisture, spatchcocked for even cooking, and roasted on a bed of sweet potatoes, red onion, garlic, and rosemary to catch every savory drip. Chef Tom seasons under the skin with Cattleman’s Grill Ranchero, lays the bird skin-side up to baste itself, then runs the Yoder Smokers YS640S at 400ºF for crisp skin and fast cook times. A quick two-ingredient maple–peach glaze gets blitzed smooth and reduced until syrupy, then brushed on around 135–140ºF so it tacks up without scorching. Pull the breasts in the 155–160ºF window (thighs ride higher into the 180s for silky dark meat), carve, and pour the strained pan juices over the platter. It’s balanced: smoky first, sweet second—think holiday ham vibes, but turkey. Serve with the roasted veggies for a complete sheet-pan feast that’s perfect for Thanksgiving or any cool-weather gathering.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S

INGREDIENTS

Turkey & Brine:
  • 1 (14 lb) turkey, spatchcocked
  • 1½ gallons sweet tea
  • 2 lb (about 4 cups) Cattleman’s Grill Butcher House Brine
    • Seasoning & Pan:
  • Cattleman’s Grill Ranchero Seasoning, to taste
  • 3 lb sweet potatoes, large dice
  • 1 large red onion, large dice
  • 8 cloves garlic, lightly crushed
  • ½ oz fresh rosemary sprigs
  • John Henry’s Pecan Rub, to taste
    • Glaze:
  • 1 cup peach slices
  • 1 cup maple syrup
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    INSTRUCTIONS

    1. Remove the pop-up timer. Trim the neck skin and any loose flaps. Spatchcock the turkey by cutting out the backbone. Snip the tip of the breastbone, flip, and press firmly to flatten. Expose some meat by gently peeling back skin on the legs and breasts for seasoning and brine contact. Tuck the wing tips behind the shoulders later so they don’t overcook.
    2. Whisk sweet tea and Butcher House Brine in a Briner Bucket until dissolved. Submerge the turkey under the locking plate and refrigerate about 1 hour per pound (12–14 hours for a 14-pounder).
    3. Pat the turkey very dry (overnight uncovered in the fridge is even better for crisp skin, but optional). Season under the loosened skin and all over with Ranchero.
    4. Line a sheet pan with foil. Add a drizzle of oil to the bottom. Toss sweet potatoes, red onion, garlic, and rosemary into the pan. Season the veggies with John Henry’s Pecan Rub. Set the turkey skin-side up on top so drippings baste the veg.
    5. Preheat the Yoder Smokers YS640s to 400ºF, indirect. Place the pan on the second shelf to reduce radiant heat. Roast, rotating the pan halfway, until the breasts reach ~135–140ºF.
    6. Blend peaches and maple syrup until smooth, then simmer gently to a syrupy 1½ cups. Brush/pour the glaze over the turkey around 135–140ºF so it tacks without over-caramelizing at 400ºF. Continue roasting to 155–160ºF in the breasts; expect thighs in the 180s—ideal for silky dark meat.
    7. Transfer the turkey to a board. Strain the pan to separate veggies from juices; save all those drippings. Carve: legs/thighs at the joint, wings at the seams, then remove and slice the breasts.
    8. Platter the roasted veggies, arrange the carved turkey over the top, and spoon the warm strained juices across the white meat. Serve extra glaze and juices at the table.