Smoked Garlic And Orange Turkey Recipes

CITRUS STUFFED SMOKED TURKEY ON THE GRILL

Steps:

• 1. I have this basic recipe posted but only showing the finished product. This version gives you a few pictures to see what it should look like as you progress in the recipe. Hopefully it will make it easier, and you will get the same results that I get every time, I make it. You will be overjoyed with the outcome and results of this recipe. The cooked grill time will depend on the type of grill you have, and how often you open the lid. This was done in about 2 1/2 hours.
• 2. Blend the butter with the spices in a medium size bowl, PAT TURKEY DRY WITH PAPER TOWEL and rub BUTTER MIXTURE OVER THE OUTER SURFACE OF THE TURKEY.SPRINKLE additional garlic and onion powder inside the cavity of turkey if desired.
• 3. Quarter all the fruits and veggies, and then fill the neck cavity with some of the mixture, and secure it in by overlapping the skin of the turkey neck to hold in the fruit & veggies and securing with 2 long skewers.
• 4. Now with the remaining fruit mixture fill in the larger cavity of the turkey, and tuck legs & tail, securing with additional skewers if needed. I did not need them, I used the excess skin to hold the legs in place. Fold the wings back so that they fit inside the pan.
• 5. Place the pan on the preheated grill, close the lid, then check after the first hour, brushing with additional remaining butter mixture using a BBQ brush.
• 6. Using a Baster squeeze any accumulated juices back over the turkey. Close lid and continue to cook till juices run clear when pierced with a fork or the temperature of the breast reaches 165 degrees F. and the thigh is about `175 degrees F.
• 7. Remove from Grill when done, allow turkey to rest at least 10 to 15 minutes before carving.
• 8. Sorry I didn't get a picture of the carved bird, I was in such a hurry trying to get everything out to serve, that I forgot to take the picture. I promise I will take one soon. I promise.

HONEY, BUTTER, AND ORANGE INJECTED SMOKED TURKEY

Steps:

• In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
• I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.