Citrus spice Smoked turkey. Take your time to brine a turkey with a citrus-honey mixture, then smoke the bird for hours over an outdoor grill for a wonderfully juicy and full-flavored 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. Brush the turkey with oil and cook until the skin is crisp and. Citrus spice Smoked turkey

You can have Citrus spice Smoked turkey using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Citrus spice Smoked turkey
  1. Prepare of 1st part of brine.
  2. You need 1 gallon of Apple juice.
  3. You need 1/2 gallon of Orange juice.
  4. You need 10 of Cloves.
  5. It’s 1 tsp of Nutmeg.
  6. You need 1/4 cup of Siracha Sauce.
  7. You need of 2nd Part of brine.
  8. You need 1 gallon of Water.
  9. Prepare 1 1/2 cup of Kosher salt.
  10. You need 3 cup of Brown sugar.
  11. You need of The rest.
  12. Prepare 1 of 10-12 lb. Turkey skinned and gutted..
  13. It’s 1 of Apple wood smoke chips.
  14. You need 1 of Mesquite smoke chips.

This brine can be used whether you are roasting, grilling, smoking, or deep-frying the turkey. Make sure to begin early enough to allow for marinating time. A citrus and fresh herb compound butter flavors this easy roast turkey and also turns the tasty drippings into gravy. It's Thanksgiving morning and you're staring down a giant turkey on the counter.

Citrus spice Smoked turkey instructions

  1. Combine first part of brine in pot and simmer for 20 MIN..

  2. Boil 2nd part of brine untill disolved.

  3. Combine both parts of brine and let cool..

  4. After cooled, submerge whole turkey and refrigerate for 24 HRS..

  5. Remove from brine and pat dry with paper towels..

  6. Smoke @ 250-275 degrees F., untill 180°F. or juices run clear..

Too late to do any brining, but is there a way to still make a moist, flavorful turkey and gravy? Juicy turkey with sweet smoke and a spice rub. Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. You've probably heard of spatchcock chicken, how it delivers hardwood smoke flavor to every nook and cranny, creating the juiciest meat and the crispiest skin imaginable. Followed this recipe and the results were phenomenal.