CRANBERRY-ORANGE BRINED SMOKED TURKEY
Number Of Ingredients 12
Steps:
- TO MAKE THE BRINE: In a large saucepan or stockpot, combine the brine ingredients and bring to a boil over high heat. Boil for about 1 minute, then remove from the heat. Add about 4 cups ice cubes and allow the brine to cool to room temperature, about 1 1/2 hours. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water, drain, and place in a 5-gallon bucket or other container large enough to hold it easily (see REFERANCE & APPENDIX, _Turkey On The Grill: Have You Tried It Yet?). Pour the cooled brine over the turkey. If necessary, place a heavy weight on the turkey to keep it completely submerged. Cover the container with plastic wrap and refrigerate for about 24 hours. Remove the turkey from the brine and pat dry with paper towels. Discard the brine. Truss the turkey with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Pin the neck skin flap to the body with two or three small trussing needles. Place the turkey on a roast holder set inside a heavy-gauge aluminum foil pan and lightly brush or spray with canola oil. Follow the grill's instructions for using wood chunks. Grill the turkey over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2 1/4 to 3 hours. After about 45 minutes, when the wings and drumsticks are golden brown, wrap them with aluminum foil to prevent them from burning. When the breast is golden brown, loosely cover it with foil. When fully cooked, transfer the turkey to a cutting board or platter, loosely cover the whole bird with foil, and allow to rest for about 20 minutes before carving.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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Roy H.
[email protected]This turkey was easy to make and turned out so well. The brine and smoking process gave it a great flavor. I would definitely recommend this recipe.
Jaydee
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The brine and smoking process made the meat so moist and flavorful. I will definitely be making this again.
Nompumelelo Gloria
[email protected]This turkey was amazing! The brine and smoking process really made a difference. I will definitely be making this again for Thanksgiving.
Sartaj Singh
[email protected]I made this turkey for Thanksgiving and it was a huge success! The meat was moist and flavorful, and the skin was crispy. I will definitely be making this again.
Haddye Nyang
[email protected]This turkey was delicious! The brine and smoking process gave it a great flavor. I would definitely recommend this recipe.
hazhar karabachi
[email protected]I've made this turkey several times now and it's always a crowd-pleaser. The brine and smoking process really makes a difference. I highly recommend this recipe.
Thokozani Khumalo
[email protected]This turkey was easy to make and turned out so well. The brine and smoking process gave it a great flavor. I would definitely recommend this recipe.
Did Shds
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The brine and smoking process made the meat so moist and flavorful. I will definitely be making this again.
Sultan Jutt
[email protected]I made this turkey for Christmas dinner and it was a hit! Everyone raved about how delicious it was. The brine and smoking process really made a difference.
Suzette Fuller
[email protected]I followed the recipe exactly and the turkey turned out perfectly. The meat was moist and flavorful, and the skin was crispy. My family loved it!
Ubaid Rajput
[email protected]This turkey was amazing! The brine really infused the meat with flavor, and the smoking process gave it a beautiful golden color and a delicious smoky flavor. I will definitely be making this again for Thanksgiving.