CITRUS HONEY BRINED SMOKED TURKEY
Wonderfully moist and tender turkey!
Provided by Mary Jane Brown
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 12h30m
Yield 20
Number Of Ingredients 13
Steps:
- Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C).
- Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey.
- Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill.
- Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C).
- Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 31.8 g, Cholesterol 200.7 mg, Fat 26.8 g, Fiber 0.9 g, Protein 69.5 g, SaturatedFat 7.4 g, Sodium 9444.1 mg, Sugar 30.1 g
EASY CITRUS TURKEY BRINE
This is a quick-and-easy turkey brine recipe that is full of citrus, brown sugar, garlic, and juniper, plus a kick from rum and limeade.
Provided by Barbara
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 2634.9 mg, Sugar 19.1 g
HONEY-CITRUS GLAZED TURKEY
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (3 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.
Nutrition Facts :
CITRUS-ROSEMARY RUBBED TURKEY
While recovering from hip surgery, I wrote my family for some of their favorite recipes to compile into a cookbook. This seasoned turkey is timeless. -Della Stamp, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 13-15 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey. , Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 307mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.
CITRUS TURKEY BRINE
A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.
Provided by MPRADO
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g
CITRUS AND HERB BRINED ROASTED TURKEY WITH GRAVY
My husband has been making our turkey this way for the past couple of years. This is a recipe he found on Emeril Lagasse's site and it is a winner ! The brine not only gives the Turkey a fantastic flavor but makes it soo incredibly moist. My husband is a great cook and I dedicate this post to him ! Love you baby...
Provided by Angela Gray
Categories Roasts
Time 16h
Number Of Ingredients 1
Steps:
- 1. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- 2. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
- 3. ***Turkey Stock for basting and making gravy*** **Make this before you put your bird in the oven** 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups canned turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water For the turkey stock: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. ***You will use this stock to baste the turkey and for the gravy.
- 4. ***Ingredients for inside of Turkey cavity*** 1 (10 to 12-pound) turkey 4 tablespoons unsalted butter at room temperature 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme ** 1 1/2 to 2 cups chicken or turkey stock, for basting.
- 5. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
- 6. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- 7. Remove the Turkey from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
- 8. ***Gravy***
- 9. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stove top burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
- 10. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
- 11. The turkey is so moist and flavorful done this way, Happy Thanksgiving everyone, enjoy !
HONEY CITRUS TURKEY BRINE
A simple brine recipe and technique.
Provided by Luchy Luchtenberg
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 20
Number Of Ingredients 11
Steps:
- Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine.
- Pour brine into a large bucket; add more ice to finish cooling.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 66.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 16.1 mg, Sugar 63.7 g
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