Best Smoked Turkey With Coffee Glaze Recipes

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



Slow-Smoked Turkey with Cane Syrup-Coffee Glaze Recipe - (4.2/5) image

Provided by á-174535

Number Of Ingredients 11

2 gallons water
1 cup apple cider vinegar
1/2 cup ground coffee, preferably chicory coffee
1 large onion, halved
12 large thyme sprigs, tied together
1/4 cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar or 3 cups cane syrup (see Note)
1 (11-pound) turkey
3 About 3 cups hickory chips
Vegetable oil, for brushing

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.

HONEY SMOKED TURKEY



Honey Smoked Turkey image

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

Provided by ABAYIFO

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
½ pound mesquite wood chips

Steps:

  • Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
  • Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
  • In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
  • Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
  • Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
  • Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Nutrition Facts : Calories 647 calories, Carbohydrate 25.3 g, Cholesterol 228.5 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.9 g, SaturatedFat 7.9 g, Sodium 776.3 mg, Sugar 24.6 g

SMOKED TURKEY WITH SWEET COFFEE GLAZE



Smoked Turkey With Sweet Coffee Glaze image

All you need to smoke this turkey is a grill with a lid and a bag of hickory chips. Braising the turkey results in marvelously complex flavors; sweet, bitter and herbaceous. We used french roast and 1 1/2 cups brown sugar and 1 cup cane syrup (Highly recommend). Recipe adapted from Allison Vines-Rushing and Slade Rushing From Rushing Home for Thanksgiving WINE: Try a Virginia Riesling such as Windham Riesling (2005) with this complex dish.

Provided by NcMysteryShopper

Categories     Whole Turkey

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

2 gallons water
1 cup apple cider vinegar
1/2 cup french roast ground coffee or 1/2 cup ground chicory coffee
1 large onion, halved
12 large fresh thyme sprigs, tied together
1/4 cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar or 3 cups cane syrup
1 (11 lb) whole turkey
3 cups hickory chips
vegetable oil, for brushing

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.

Nutrition Facts : Calories 634.6, Fat 24.4, SaturatedFat 6.9, Cholesterol 206.9, Sodium 2583.7, Carbohydrate 37.1, Fiber 0.2, Sugar 35.9, Protein 62.3

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