Sweet Tea Maple-Peach Glaze Thanksgiving Turkey

Sweet Tea Maple-Peach Glaze Turkey

Oct 08, 2025 • Tom Jackson

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.

What You’ll Love About This Recipe

Sweet, smoky, and simple—holiday results without the hassle.

Sweet-tea wet brine delivers seasoned, ultra-juicy meat.
Spatchcocked for even doneness and crisp skin in about 3 hours.
Roast directly over sweet potatoes and aromatics (built-in side).
Two-ingredient maple–peach glaze; glossy finish without cloying sweetness.
High-heat pellet grill method with real wood-smoke character.
Clear temp cues from Chef Tom to nail doneness every time.

Holiday Sweet Tea Maple-Peach Turkey on the YS640s

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

20

Prep Time

45 minutes

Cook Time

3 hours

Calories

260

Sweet-tea brined, spatchcocked, and maple-peach glazed—this turkey cooks fast, stays juicy, and makes its own side of roasted veggies.

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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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Directions

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.
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).
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.
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.
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.
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.
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.
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.

Image of Holiday Sweet Tea Maple-Peach Turkey on the YS640s

Recipe Note

Recipe FAQ

How long should I brine for Thanksgiving? About 1 hour per pound (≈14 hours for a 14-lb bird). Keep the turkey fully submerged with a locking plate.
When do I add the maple-peach glaze? Brush it on at 135–140°F breast temp so it tacks without scorching at 400°F.
What final temps am I targeting? Breasts 155–160°F; thighs in the 180s for silky dark meat. Use an instant-read thermometer; ignore the pop-up timer.
Why spatchcock a holiday turkey? Faster, more even cooking and easier carving, with crisper skin for the Thanksgiving table.
Where should the pan sit in the cooker? Second shelf, indirect heat at 400°F; rotate the pan halfway for even browning.
What do I do with the pan juices? Strain and spoon over sliced turkey and roasted veggies; reserve extra for gravy.

Recipe Highlights & Insights

Sweet-tea wet brine seasons deeply; under-skin seasoning ensures flavorful meat.
Roasting over sweet potatoes, onion, garlic, and rosemary turns drippings into a built-in side.
High-heat pellet-grill roast (400°F) yields crisp skin with clean wood-smoke character.
Two-ingredient maple-peach glaze reduces to ~1½ cups and sets glossy when brushed late.
Thanksgiving timing: a 12–14 lb spatchcocked turkey typically finishes in about 3 hours.