Citrus Honey Brined Smoked Turkey Recipes

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HONEY CITRUS TURKEY BRINE



Honey Citrus Turkey Brine image

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

4 cups orange juice
2 cups water
4 (8 ounce) jars honey
1 cup brown sugar
1 lemon, sliced
2 oranges, sliced
3 tablespoons ground black pepper
1 tablespoon red pepper flakes
2 cloves garlic
1 bay leaf
2 (7 pound) bags of ice, or as needed

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

HONEY BRINED SMOKED TURKEY



Honey Brined Smoked Turkey image

Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.

Provided by Alton Brown

Categories     main-dish

Time 13h

Yield 10 to 12 servings

Number Of Ingredients 7

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Steps:

  • Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
  • Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
  • Heat the grill to 400 degrees F.
  • Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
  • After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
  • Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

CITRUS HONEY BRINED SMOKED TURKEY



Citrus Honey Brined Smoked Turkey image

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

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
2 (8 ounce) jars honey
1 cup orange juice
1 (7 pound) bag of ice cubes
1 (15 pound) whole turkey, neck and giblets removed
¼ cup vegetable oil
1 teaspoon poultry seasoning
1 Granny Smith apple, cored and cut into large chunks
1 stalk celery, cut into chunks
1 small onion, cut into chunks
1 orange, quartered

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

HONEY-CITRUS GLAZED TURKEY



Honey-Citrus Glazed Turkey image

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

1/2 cup butter, melted
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup honey
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 turkey (12 to 14 pounds)
1-1/2 teaspoons salt
1 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth
GRAVY:
1 to 2 cups reduced-sodium chicken broth
1/3 cup all-purpose flour
Salt and pepper to taste

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-SCENTED BRINED TURKEY



Citrus-Scented Brined Turkey image

Our home economists marinate this turkey to keep it deliciously moist while roasting.

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 12-14 servings.

Number Of Ingredients 14

11 garlic cloves, peeled
6 cups unsweetened apple juice
1 cup kosher salt
3/4 cup packed brown sugar
1/3 cup soy sauce
3 tablespoons minced fresh gingerroot
4 bay leaves
6 cups cold water
1 turkey (12 to 14 pounds)
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
1 medium onion, cut into wedges
4 sprigs fresh thyme
1 tablespoon canola oil

Steps:

  • Mince five garlic cloves; halve the remaining garlic cloves and set aside. In a large saucepan, combine the apple juice, salt, brown sugar, soy sauce, ginger, bay leaves and minced garlic. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times., Drain and discard brine. Rinse turkey under cold water; pat dry. Place the lemon, orange, onion, thyme and reserved garlic in both cavities. Rub oil over skin. Skewer turkey openings; tie drumsticks together. , Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a thermometer reads 160° (cover loosely with foil if turkey browns too quickly). Let stand for 15 minutes before removing contents from cavities and carving the turkey.

Nutrition Facts :

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