Best 7 Smoked Garlic And Orange Turkey Recipes

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If you are searching for a delicious and unique way to spice up your Thanksgiving turkey, look no further than the smoked garlic and orange turkey recipe. This recipe combines the smokiness of garlic with the sweetness of orange to create a tantalizing flavor that will leave your taste buds wanting more. Not only is this recipe packed with taste, but it is also surprisingly easy to make, requiring just a few simple ingredients and minimal preparation time. Get ready to embark on a culinary journey that will impress your family and friends as we delve into the enticing world of smoked garlic and orange turkey.

Let's cook with our recipes!

SPATCHCOCK SMOKED TURKEY



Spatchcock Smoked Turkey image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 7h

Yield 8 servings

Number Of Ingredients 6

One 10- to 12-pound turkey, cleaned
Juice of 2 oranges
1 cup olive oil
1/4 cup pure maple syrup
6 cloves garlic, smashed
Kosher salt and freshly cracked black pepper

Steps:

  • Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird.
  • Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature.
  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat.
  • Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking.
  • Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving.
  • (Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.)

ORANGE TURKEY BRINE



Orange Turkey Brine image

Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests.

Provided by TIMP132

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h25m

Yield 1

Number Of Ingredients 10

1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2 bay leaves
1 cup kosher salt
1 ½ gallons water

Steps:

  • Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.

Nutrition Facts : Calories 697.4 calories, Carbohydrate 176.7 g, Fat 2 g, Fiber 17.2 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 91282.3 mg, Sugar 142.6 g

HAPPY ORANGE TURKEY



Happy Orange Turkey image

Here's the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. -Tara Baier, Menomonie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 24 servings.

Number Of Ingredients 14

3 medium oranges
1/2 cup butter, softened
1 turkey (14 to 16 pounds)
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, melted
1 small onion, cut into wedges
4 fresh rosemary sprigs
2 fresh thyme sprigs
2 tablespoons all-purpose flour
Turkey-size oven roasting bag
1-1/2 cups Champagne
1/2 cup orange juice

Steps:

  • Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 374 calories, Fat 19g fat (7g saturated fat), Cholesterol 156mg cholesterol, Sodium 238mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

TURKEY IN A SMOKER



Turkey in a Smoker image

This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.

Provided by Doug Kacsir

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 10h20m

Yield 13

Number Of Ingredients 10

1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
½ cup butter
2 (12 fluid ounce) cans cola-flavored carbonated beverage
1 apple, quartered
1 onion, quartered
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  • Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
  • Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 9.8 g, Cholesterol 225.1 mg, Fat 31.7 g, Fiber 0.7 g, Protein 71.2 g, SaturatedFat 11.6 g, Sodium 1184.8 mg, Sugar 7.6 g

SMOKED GARLIC AND ORANGE TURKEY



Smoked Garlic and Orange Turkey image

Excellent dish for Thanksgiving. Smoking the Turkey gives it a wonderful flavor and frees up the oven for other dishes. Serves 10 with plenty of leftovers. Serve with Recipe #77817 and mashed potatoes.

Provided by SJ Taylor

Categories     Whole Turkey

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 (12 -14 lb) whole turkey, giblets removed, rinsed and patted dry
12 wood chunks (orange or hickory)
2 tablespoons kosher salt
2 oranges, scrubbed, additional oranges may be used for garnish
2 cups orange juice
1 bunch fresh sage
3 heads garlic, cut crosswise in half
1 (6 ounce) package garlic & herb spreadable cheese

Steps:

  • At least 1 hour before cooking, soak wood chunks in enough water to cover.
  • Preheat coals.
  • Rub the turkey cavity with salt.
  • Cut oranges into 2-inch chunks.
  • Place the cut oranges, sage and garlic in the cavity.
  • Loosen the breast skin and spread the cheese spread underneath.
  • Tuck the wings under the back and tie legs together.
  • Rub the turkey with oil, juice from an orange, chopped sage, salt and pepper.
  • In a smoker, arrange preheated coals, half of the drained wood chunks and the water pan according to the manufacturer's directions.
  • Add water and orange juice to water pan.
  • Cover and smoke for 5 - 6 hours until thermometer registers 180°F when inserted in the breast.
  • Throughout, add more coals, wood chunks, and water/juice as needed.
  • Remove turkey to platter.
  • Cover with foil to keep warm.
  • Rest at least 5 minutes prior to carving.
  • Reserve any drippings for Orange Turkey Gravy with Sage.

Nutrition Facts : Calories 698.9, Fat 32.2, SaturatedFat 9, Cholesterol 270.9, Sodium 1657.8, Carbohydrate 14.2, Fiber 1.1, Sugar 6.8, Protein 83.1

SMOKED WHOLE TURKEY



Smoked Whole Turkey image

To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 7

1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
Kosher salt and freshly ground pepper
1 tablespoon sugar
1 tablespoon paprika
2 to 3 sprigs rosemary, leaves stripped
2 teaspoons finely grated orange zest (from 1 orange)
2 tablespoons vegetable oil

Steps:

  • Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
  • Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
  • Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
  • Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
  • Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.

HONEY, BUTTER, AND ORANGE INJECTED SMOKED TURKEY



Honey, Butter, and Orange Injected Smoked Turkey image

My family hardly ever eats turkey anymore that I haven't smoked. I tried this injection at Thanksgiving, and it is the best I've done yet. Enjoy.

Provided by Scotty Moore

Categories     Turkey Breasts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter, melted
1 shallot, sliced
1 garlic clove, sliced
4 teaspoons rubbed sage
1 teaspoon dried thyme
1/4 teaspoon salt
3/4 teaspoon cracked black pepper, fresh
1 tablespoon orange zest
1/2 cup white wine
2 oranges, juice of
honey, just
1 -2 turkey breast or 1 whole turkey

Steps:

  • In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
  • I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.

Nutrition Facts : Calories 467.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 163.3, Sodium 319.2, Carbohydrate 5.1, Fiber 0.5, Sugar 2.6, Protein 41.9

Tips:

  • Brine the turkey: This helps to keep the turkey moist and flavorful. You can use a simple brine made with water, salt, and sugar, or you can add herbs and spices for extra flavor.
  • Smoke the turkey over indirect heat: This will help to prevent the turkey from drying out. You can use a smoker, a grill, or even a Dutch oven to smoke the turkey.
  • Use a meat thermometer to check the internal temperature of the turkey: The turkey is done when it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the breast.
  • Let the turkey rest before carving: This allows the juices to redistribute throughout the turkey, making it more tender and flavorful.
  • Serve the turkey with your favorite sides: Some popular sides for smoked turkey include stuffing, mashed potatoes, green bean casserole, and cranberry sauce.

Conclusion:

Smoked turkey is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make a smoked turkey that is moist, flavorful, and perfectly cooked. So fire up your smoker and give this recipe a try!

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