Smoked Turkey with Orange Honey Brine
Servings: 8
Calories: 496kcal
Smoking your turkey ensures you get a perfectly cooked bird with a touch of smoke flavor. The brine adds amazing flavor and helps to tenderize the turkey. Give yourself enough time to let the bird sit in the marinade for 12 to 24 hours.
Print Recipe
Equipment
- Brine bag for a 20 to 26 lb turkey
- 1 Smoker
- wood chips such as hickory, pecan, or cherry
- Water/steam pan
Ingredients
- 6 large navel oranges
- ¼ cup honey
- 3 tablespoon Kosher salt
- 2 tablespoon ground ginger
- 2 teaspoon ground cumin
- 2 teaspoon ground mustard
- 1½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 14 to 17 lb turkey preferably fresh, giblets and neck removed from the cavity
- 1½ gallons apple cider
- 6 tablespoon unsalted butter room temperature
- salt and pepper
Instructions
- Make the brine by mixing together the juice from the oranges with the honey, salt, ginger, cumin, mustard, cloves (ground), and allspice. Stir until the salt is mostly dissolved. Set aside.6 large navel oranges, ¼ cup honey, 3 tablespoon Kosher salt, 2 tablespoon ground ginger, 2 teaspoon ground cumin, 2 teaspoon ground mustard, 1½ teaspoon ground cloves, ½ teaspoon ground allspice
- Use your fingers to gently pull the skin away from the top of the turkey. Now, use a fork to puncture the turkey over the top and the legs. Stuff the cavity of the bird with the squeezed orange halves.1 14 to 17 lb turkey
- Place your brine bag in a medium to large cooler. Place the turkey in the bring bag, legs facing upwards.
- Spoon some of the marinade under the skin of the top of the turkey. Pour the rest of the marinade around (and on top) of the turkey. Pour in enough apple cider to cover the turkey. Close the brine bag and the cooler. If your cooler will fit in your refrigerator, place it there. If not, add ice over the top of the brine bag and keep the cooler in a cool spot in your house. You may need to add more ice every now and then. Allow the turkey to rest in the marinade for 12 to 24 hours.1½ gallons apple cider
- Add about 6 ounces of wood chips to the wood box of your smoker.
- Gently remove the turkey from the brine bag and pat it dry with paper towels. Leave the orange slices in the cavity.
- Rub the softened butter all over the top of the bird and the legs. Liberally sprinkle salt and pepper all over the bird.6 tablespoon unsalted butter, salt and pepper
- Add a pan filled about halfway with water on the bottom grate of the smoker.
- Place the turkey on a poultry rack (optional) and place it on the grate above the pan of water. Add the smoke box, close the door, and turn the smoker to 225°F.
- Smoke for about 30 minutes per pound until an internal temperature of 160 to 165°F. Add apple cider and water (or a combination of water and apple cider vinegar) in a spray bottle and spray the bird every couple of hours or so.
- Once the internal temperature reaches 160 to 165°F, bring the bird inside and let it rest for at least 30 minutes, or up to 1½ hours. Slice and serve at once, or, cover and serve within a couple of hours.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
If you are using a frozen turkey, we recommend thawing it in your refrigerator for several days before brining. For a quicker thaw time, place the turkey (still in the packaging) in a sink (or tub) filled with cool water. The turkey will be thawed within 6 to 8 hours. Remember...a fresh turkey is best and won't be frozen. You can find fresh turkeys at farms, meat markets, and specialty food markets.
The turkey is wonderful served warm or at room temperature. Leftovers are wonderful and will keep in the fridge (covered) for up to 1 week. They can also be frozen for up to several months.
Nutrition
Calories: 496kcal | Carbohydrates: 104g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 2650mg | Potassium: 934mg | Fiber: 4g | Sugar: 86g | Vitamin A: 537IU | Vitamin C: 69mg | Calcium: 117mg | Iron: 2mg