Whisky-Smoked Turkey Thigh – Whisky Brine, Feta and Pesto

This is an easy and really tasty BBQ recipe.

Here the turkey thigh gets to sit in whisky brine for at least a day. It’s also flavored with smoke from whisky wood chips.

It’s important that the fillet gets to soak properly in the whisky brine so it takes on plenty of flavor.

If you want a different take on turkey, there’s our smoked whisky turkey. For internal temperatures on poultry, we also have our poultry temperature guide.

Make the Brine

1. Mix everything except the ice cubes in a saucepan and heat over medium heat.
2. Stir until the salt and sugar have dissolved.
3. Take it off the heat and add the ice cubes so the brine cools quickly.
4. Once the brine has cooled completely, add the turkey fillet.
5. Leave in the fridge for a full day.
6. Make sure the whole fillet is covered by the brine.

On Grill Day

1. Soak the whisky wood chips.
2. Rinse the fillet under cold water for a little while.
3. Unfold the fillet.
4. Mix the feta and pesto into a paste.
5. Spread the mixture over the fillet.
6. Roll it up and tie it with kitchen twine.
7. Season with salt and pepper all over.
8. Set up the grill for low & slow and about 210–255°F.
9. Toss on the wood chips and grill indirectly until you reach an internal temperature of about 163°F.
10. If the smoke stops during the first hour, top up with more wood chips.
11. Let it rest in foil for at least 10 min.
12. Then serve in thin slices.