Best Turkey Brined And Smoked Recipes

ORANGE-MARINATED AND BRINED SMOKED TURKEY image

Yield 12-15 people

Number Of Ingredients 15

Brine for a 12-15 lb turkey:
1 gallon orange juice
2 cups apple cider vinegar
2 cups rice-wine vinegar
1 cup dark brown sugar
6 garlic cloves, crushed
1/4 cup sliced fresh ginger
1 bunch of scallions, sliced
2 bunches cilantro, chopped
12 whole star anise
2 cinnamon sticks, crushed
2 tablespoons red-pepper flakes
1 tablespoon, whole cloves
2 tablespoons whole black peppercorns
1 cup kosher salt

Steps:

To make brine, Combine all ingredients in a stock pot or large saucepan. Bring to a boil. Reduce heat to low and simmer 45 minutes. Let cool completely. (May be prepared 1 day ahead and refrigerated in a non-metal container.) Thoroughly rinse and dry turkey inside and out, removing and reserving,giblets, liver and neck. Place the turkey in a large plastic bag and pour in the brine. Place in a close fitting tub or cooler. Make sure that the brine completely covers the turkey. Cover and refrigerate for 3 days. If the brine does not completely cover the bird, turn it every 12 hours. Soak about 2 lbs.wood chips for smoking at least 4 hours before use. Use hickory, orange wood or grapevine cuttings. Remove the turkey from the brine and pat it dry; truss and place on a roasting rack in a pan. Rub with olive oil, salt and pepper. Smoke turkey on the grill for 2-1/2 to 3 hours. Maintain about an inch of water at all times in the drip pan. Carefully add water if drippings appear to be boiling away. If turkey skin gets too dark, cover with foil. When meat thermometer reaches 165-170 degrees in the thickest part of the breast without touching the bone, carefully transfer turkey to carving platter and let rest for about 15 minutes before carving. Reserve pan drippings for gravy.

TURKEY, BRINED AND SMOKED image

Yield 12-15

Number Of Ingredients 16

1 gal orange juice
1 cup rice wine vinegar
2 cups apple cider vinegar
1 cup dark brown sugar
6 cloves garlic, crushed
1/4 cup peeled fresh ginger, sliced
1 bunch green onions, sliced
2 bunches cilantro, chopped
12 whole star anise
2 cinnamon sticks, crushed
2 tablespoons red pepper flakes
1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1 cup kosher salt
1 turkey, 12-15 pounds, giblets removed
Wine barrel or orange wood chips, about 2 pounds (grapevine cuttings or hickory chips may be substituted) salt and pepper to taste

Steps:

Combine orange juice, rice wine vinegar, apple cider vinegar, brown sugar, garlic, ginger, green onions, cilantro, star anise, cinnamon, red pepper flakes, cloves, peppercorns and salt in a stock pot or large saucepan. Bring to a boil, reduce heat to low and simmer for 45 minutes. Let cool. (May be prepared 1 day ahead: refrigerate in a nonmetal container.) Thoroughly rinse and dry turkey inside and out. Place in a large plastic, glass or earthenware container that is not much wider than the turkey and deep enough so brine will cover bird completely. Pour in brine; make sure it covers turkey. Cover; refrigerate for three days. If brine doesn't cover completely, turn bird every 12 hours. About 4 hours before serving, soak wood chips in water for at least 30 minutes. Remove turkey from brine and pat dry; truss and place on a roasting rack. Rub with olive oil, salt and pepper. Smoke turkey or 2 1/2 to 3 hours, or until meat thermometer inserted in thickest part of breast reached 165-170 degrees. Skin will blacken. Notes: If you can't find star anise (I never have), fennel seems to work. I usually end up lining a bucket with a garbage bag, put the turkey in, pour the marinade.