Best Slow Smoked Turkey With Cane Syrup Coffee Glaze Recipes

SMOKED TURKEY WITH SWEET COFFEE GLAZE

Steps:

• Bring 1 gallon of the water to a boil in a large pot and keep warm.
• In a stockpot large enough to hold the turkey, combine cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar or syrup (or 3/4 of the brown sugar/syrup mixture) and the remaining gallon of water. Bring to a boil.
• Hold turkey by legs and ease into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover turkey and bring to a simmer. Simmer for 1 1/2 hours.
• Remove turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup brown sugar or remaining cane syrup (or remaining brown sugar/syrup mixture). Discard the remaining liquid.
• Meanwhile, light a charcoal grill or preheat a gas grill.
• Right before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill.
• Cover & smoke over a low flame for 15 minutes. Baste turkey with reserved braising liquid - turn it breast side up and baste again. Cover grill and continue smoking for about 40 minutes longer, basting occasionally with braising liquid and adding more coals or hickory chips to grill as necessary.
• The turkey is done when a thermometer inserted in the inner thigh registers 165°.
• Place the turkey on a cutting board and let rest 20 minutes before carving.

SLOW-SMOKED TURKEY WITH CANE SYRUP-COFFEE GLAZE RECIPE - (4.2/5)

Steps:

• In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°F. Transfer the turkey to a cutting board and let rest 20 minutes before carving.

FAUX SMOKED TURKEY LEGS RECIPE - (3.8/5)

Steps:

• In large bowl or pan, combine the water, quick salt, brown sugar, and liquid smoke. When salt and sugar have dissolved, pour mixture over turkey legs. Cover and refrigerate for 24 to 72 hours. Drain brine from turkey legs and discard used brine. Gently pat turkey dry with paper towels. Preheat oven to 350°F. Place drumsticks in lightly greased roasting pan and bake uncovered for 45 minutes. Turn oven temperature up to 500°F and roast turkey legs until they reach a deep, dark brown color. Flip drumsticks and roast other side until equally browned. Note: DO NOT substitute regular or kosher salt for the tender quick salt (which is a mix of salt, sugar, and other curing agents), or you will end up with a too-salty, inedible mess. If you can't find the tender quick salt, look for a curing salt. If in doubt, ask your butcher.