Smoked Turkey With Sweet Coffee Glaze Recipes

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.

Steps:

• Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
• The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
• Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
• After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
• Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
• To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
• Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
• Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.

Steps:

• Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight.
• Preheat a gas grill for cooking over medium heat (about 350 degrees F).
• Set the turkey on the counter to take the chill off.
• Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt.
• Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil.
• Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes.
• Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more.
• Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture.
• Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve!

Steps:

• Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
• Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
• In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
• Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
• Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
• Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

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.

Steps:

• Gas Grill Set-Up:
• Using wood chips in a gas grill is very easy but takes a little planning. If your grill has a smoker attachment, follow the manufacturer's instructions and fill it with wood chips that have been soaked in water or other non-flammable liquid for 30 minutes. If you don't have a smoker box, follow these simple instructions: Fill a small disposable aluminum pan with soaked wood chips, remove the cooking grate, and place the pan in the upper left corner of the grill, or at the spot where all the burners come together. The pan of wood chips will be resting directly on the ceramic briquettes, flavorizerbars, or lava rocks.
• Preheat the grill with all the burners on high until smoke begins to appear around the edges of the grill. At this time, set the grill for indirect cooking (turn the burners that will be directly under the food off) and turn the other burners down to medium-low heat. Immediately place the food in the center of the cooking grate and close the lid of the grill to retain the heat and the smoke. You won't need to add more chips, as one panful is enough to impart a nice smoky flavor to the food.
• Note: It is essential that you put the soaked wood chips in a gas grill during the preheat stage. Once you set the burners for indirect heat, there won't be enough heat to smolder the chips. Likewise, if you don't soak the chips, they will ignite and burn, not smoke.
• Charcoal Grill Set-Up:
• Using wood chips on a charcoal grill is much simpler than a gas grill. There is no special equipment necessary; all you do is soak the chips and put a handful directly on top of the white-gray ashed briquettes. To set up a charcoal grill for indirect cooking, place two equal piles of ashed briquettes on each side of the grill, separated by an aluminum pan filled with a bit of water. If you want just a hint of smoke, only use one handful of chips. If you want a more pronounced smoke flavor, add a handful or two more, but be careful: Too much smoke will turn the meat acrid and your food will taste more like ashes than smoke.
• Note: There is a barbecue contingent that believes that smoke dehydrates the cooking chamber and steals moisture from the meat. To prevent any loss of moisture, I usually add some liquid in an aluminum pan to both charcoal and gas grills. After all, it can't hurt and we all know that steam does tenderize and cook food.
• Smoke the Turkey:
• Remove and discard excess fat from the turkey. Rinse the bird and pat dry. Twist the wing tips under the back. Brush the turkey with oil and lightly sprinkle with salt and pepper inside and out. If you brined your bird, skip the salt and pepper.
• If using a gas grill, place the turkey on a roasting rack set in a disposable aluminum-foil roasting pan and place in the grill over the unlit burners. Bend the roasting pan to accommodate closing the gas grill.
• If using a charcoal grill, set an aluminum pan filled with 2 inches water on the charcoal grate directly under where the turkey will smoke. Place the turkey, breast?side-up, directly on the cooking grate above the pan. Add wet wood chips directly to the gray-ashed charcoal briquettes. Place the lid on the grill and adjust the vents so that two-thirds of them are closed on the bottom and the top.
• Cook over indirect heat without lifting the lid for at least 40 minutes to get good smoke on the turkey. Add more wet wood chips to the smoker box or to the charcoal as desired. After a total of 1 1/2 hours, you won't need to add any more wood, as the turkey will have developed a nice burnished color and "cooked" skin. Charcoal grillers will have to add about 12 briquettes to each side every hour; gas grillers don't need to do any tending. No need to baste; the thin coating of oil will promote browning and keep the juices inside the bird.
• While the turkey smokes, prepare the glaze. In a small saucepan over low heat, melt the hot pepper jelly, stirring occasionally so it doesn't burn. When the jelly is melted, stir in the vinegar to combine. Add the salt and red pepper flakes, if using. If the glaze is too thick, add a bit more vinegar. Taste and adjust seasonings.
• Cook the turkey for 12 minutes per pound total, or until a meat thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F and the juices run clear when the meat is pierced. Brush the smoked turkey with the glaze, cover, and cook for 15 minutes more. Transfer to a serving platter and let rest for at least 20 minutes before carving and serving.