SMOKED ROASTED TURKEY
- FOR THE BRINE
- 2 2 2 gal. Cold Water
- 3 3 3 C Apple Cider
- 2 2 2 C Packed Brown Sugar
- 3/4 3/4 3/4 C Kosher Salt
- 3 3 3 tbsp Tricolor Peppercorns
- 5 5 5 Whole Bay Leaves
- 5 5 5 Minced Garlic Cloves
- 3 of 3 Large Oranges (cut into strips)
- 4 4 4 Fresh Rosemary Sprigs (leaves stripped off)
- FOR THE TURKEY
- 1 1 1 Turkey
- 2 2 1 sticks of butter (1 stick for herbed butter and 1 stick for roasting pan basting)
- 1 1 1 celery stalk
- 1 1 1 carrot
- 1 14.5 1 14.5 1 - 14.5 oz. can of chicken broth
- 1 1 1 onion
- 2 2 2 Tbsp parsley (optional)
- 2 2 2 Tbsp rosemary (optional)
- 2 2 2 Tbsp sage
- 2 2 2 Tbsp thyme
- 1 1 1 orange, grated for zest
- 1 1 1 tsp salt and pepper
FOR THE BRINE
1.Combine all of your ingredients in a large pot.
2.Stir until the salt and sugar dissolve
3.Bring to a boil, and then turn of the heat (covering with a lid)
4.Allow to cool completely, and then place mixture in the fridge.
5.Place your uncooked , fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours.
1. Thaw turkey in the refrigerator for 24-48 hours.
2. Remove giblets from inside the cavity and rinse with cold water and pat dry. If desired, save giblets for the gravy or gravy may be made with pan drippings.
3. Brine as directed
4. Most turkeys come with the legs trussed together. If they are not, tuck the end of the tail under and loosely tie the end of the drumsticks together. Tuck the wing ends under the bird.
5. Preheat the Memphis Wood Fire Grill to 350 degrees F.
6. If using fresh herbs to season butter, chop 2 Tbsp of parsley, rosemary, sage and thyme. Dry herbs may also be used instead.
7. Grate 1-2 Tbsp of orange zest.
8. Combine 1/2 C (1 stick) of room temperature butter, herbs and orange zest.
9. Generously rub herb butter underneath the skin directly onto the turkey breast. Rub external turkey with herb butter, salt and pepper.
10. Note: You can also add flavoring by placing 1 quartered onion, 1 chopped carrot and 1 chopped celery stalk inside the cavity. (1/2 orange optional)
11. Using a quality roasting pan with a rack, place the turkey on the rack, breast side up.
12. Pour can of chicken broth, 1/2 C of water and 1/2 stick of butter in the roasting pan.
13. For improved flavor and moisture, baste the turkey every 20 minutes to half hour with drippings from the pan. Do not baste during the last 1/2 hour to hour to brown the skin.
14. Insert thermometer in the center of the thigh, not touching the bone.
15. Cook until internal thigh temperature is 165-170 degrees F. The breast meat will cook more quickly. If the turkey is stuffed, check the stuffing temperature as well. The stuffing should be 160 degrees F.
16. Let rest for approx. 20-25 minutes, allowing juices to reabsorb.