Mesquite Smoked Turkey With A Peach Glaze Recipe 465

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MESQUITE SMOKED TURKEY WITH A PEACH GLAZE RECIPE - (4.6/5)

Provided by raffterman

Number Of Ingredients 23



Mesquite Smoked Turkey with a Peach Glaze Recipe - (4.6/5) image

Steps:

  • In a medium bowl combine all rub ingredients. Remove giblets from turkey, rinse turkey in cold water and pat dry. Place turkey on a large tray. Massage rub mixture into turkey until generously coated inside and out. Cover the turkey and place in the refrigerator to marinate overnight. The next day, place 8 cups of wood chips in water to soak for 1 hour. Prepare the glaze by placing all of the ingredients into a small saucepan set over low heat. Remove turkey from refrigerator (Optional: stuff the cavity with sliced oranges and lemons). Tie the legs with butcher twine to hold the bird together as compact as possible. Set it aside and allow to come to room temperature. Prepare smoke pouches by mixing 2 cups of the wet drained wood chips with one cup of the dry on a large piece of foil. Wrap loosely into a package. Using a fork, pierce the package all over to allow smoke to escape. Repeat these steps to make 3 more smoke pouches (4 pouches in total). Prepare barbeque for indirect cooking and smoking by removing the grate over one burner and turn only it onto high heat. Place a drip pan over the cool elements, but under the grates. Place a smoke pouch on direct heat. Wait for smoke to form and adjust barbeque temperature to reach 220°F (105°C). Place the turkey over the drip pan and no heat. Close the barbeque lid and smoke for 20 to 30 minutes per pound, changing the smoke pouch when smoke dissipates. In the last hour of cooking, baste the turkey with sauce at least 2 times. Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C). Cover turkey loosely with foil and let rest for 20 minutes. Carve and serve with extra peach glaze.

SOUTH-WESTERN RUB:
3 tablespoons brown sugar
1 tablespoon granulated garlic powder
1 tablespoon kosher salt
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon granulated onion
2 teaspoons chilli flakes
1 teaspoon cracked pepper
GLAZE:
3/4 cup good quality peach preserve
1 jalapeño, chopped fine
3 tablespoons rice wine vinegar
1 tablespoon fresh ginger, minced
1 tablespoon Dijon mustard
Juice of 2 oranges
TURKEY:
1 (12 to 16-pound) whole turkey
12 cups mesquite wood chips (8 of these cups soaked in cool water for 1 hour and drained)
2 lemons halved, optional
2 oranges halved, optional

ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE

Provided by Sunny Anderson

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12



Roasted Turkey Breast with Peach Rosemary Glaze image

Steps:

  • In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Preheat oven to 425 degrees F.
  • In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  • Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

2 cups apple cider, plus 2 tablespoons
1/4 cup salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 teaspoon chopped
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more for turkey
Freshly ground black pepper
1 (10-ounce) bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar

BRINED MESQUITE GRILLED TURKEY BREAST

Make and share this Brined Mesquite Grilled Turkey Breast recipe from Food.com.

Provided by PalatablePastime

Categories     Turkey Breasts

Time 16h

Yield 8-10 serving(s)

Number Of Ingredients 9



Brined Mesquite Grilled Turkey Breast image

Steps:

  • Mix brine ingredients into water and stir until salt is completely dissolved. Place rinsed turkey into brine mixture in a food-safe container (roasting bags are good) with enough brine mixture to cover completely when bag is cinched. Refrigerate bird in brine mixture for about 12 hours.
  • Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork.
  • Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals.
  • Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.

Nutrition Facts : Calories 539.1, Fat 23.9, SaturatedFat 6.5, Cholesterol 221.1, Sodium 7278.1, Carbohydrate 1.2, Fiber 0.3, Protein 74.7

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 garlic cloves, sliced
4 cups water
1/2 cup kosher salt
1 (6 -8 lb) bone-in turkey breast
salt and pepper
softened butter

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