Best 2 Slow Smoked Turkey With Cane Syrup Coffee Glaze Recipes

Embrace the art of culinary excellence with our exploration of the tantalizing flavors and techniques involved in creating a slow-smoked turkey infused with the rich aromas of cane syrup and coffee. This extraordinary recipe promises a succulent and smoky turkey that will captivate taste buds and make your dining experience unforgettable. We'll guide you through the process of selecting the ideal turkey, preparing the perfect marinade, and achieving a flawless smoking session using either a charcoal or electric smoker. Along the way, discover the distinctive qualities of cane syrup and coffee that contribute to the glaze's unique and irresistible flavor profile.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Choose a high-quality turkey that has been raised without antibiotics or hormones.
Brine the turkey for at least 12 hours before cooking.
Use a flavorful wood for smoking, such as hickory, oak, or maple.
Maintain a consistent smoker temperature of 225 degrees Fahrenheit.
Cook the turkey until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the turkey rest for at least 15 minutes before carving.
Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Conclusion:

Slow-smoked turkey is a delicious and versatile dish that can be enjoyed for any special occasion. By following these tips, you can create a perfect smoked turkey that will be the star of your meal.