Just like that summer has come to an end and fall has arrived in Calgary with a bang… or should we say flurry?  Thanksgiving is one of our favourite holidays as it provides us with the opportunity to gather with friends and family to enjoy some delicious food.  With the holiday right around the corner, it is time to start planning your menu.

This year, can we suggest adding a little bit of Southern flair to your Thanksgiving feast? Southern comfort comes in all types of dishes, but for Thanksgiving, you can’t do better than a smoked turkey. Delicious, moist, and best of all, easy!

At Big T’s we know that food is not just meant to be eaten, it’s meant to be enjoyed. That is especially true come Thanksgiving and serving up the perfect southern spread is a sure way to put a smile on everyone’s face. Your family will be in for a real treat.

If you’ve never smoked a turkey before, don’t worry! Our easy to follow recipe ensures you will end up with the perfect turkey to complete your Thanksgiving feast. Not in the mood or don’t have the time this year? Let us help you out!  You can order and pick up a Big T’s smoked turkey at either our Deer Ridge or Farmer’s Market locations. Dinner will be served in no time!

Get out your shopping list, complete your guest list, and most importantly, get excited! We have a feeling this will be the best Thanksgiving yet.




12 to 16-pound Turkey

I large bucket or pail

2 cups kosher salt

4 cups real maple syrup




  1. Wash turkey with water inside and out.
  2. Dissolve salt in a pail of hot water.
  3. Place syrup in the pail, then put the turkey in the pail and fill with cold water to cover. (Note: You have to put something on turkey, so it stays submerged.)
  4. Put in cooler or fridge for a minimum of 24 hours.


  1. Take the bird out of the brine and wash thoroughly inside and outside.
  2. Brush or drizzle maple syrup over bird and place in smoker to smoke.


  • Always use a temperature probe to check finished bird to ensure thoroughly cooked. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
  • Smoking times will depend on the smoker used and size of bird.

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