Mesquite Smoked Turkey with a Peach Glaze
Switch it up this year with a deliciously mesquite smoked turkey. The peach glaze really puts it over the top!
- SOUTH-WESTERN RUB:
- 3 tablespoons brown sugar
- 1 tablespoon granulated garlic powder
- 1 tablespoon kosher salt
- 2 tablespoons paprika
- 2 teaspoons dry mustard
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated onion
- 2 teaspoons chilli flakes
- 1 teaspoon cracked pepper
- 3/4 cup good quality peach preserve
- 1 jalapeño, chopped fine
- 3 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon Dijon mustard
- Juice of 2 oranges
- 1 (12 to 16-pound) whole turkey
- 12 cups mesquite wood chips (8 of these cups soaked in cool water for 1 hour and drained)
- 2 lemons halved, optional
- 2 oranges halved, optional
Preparation time 35mins
Cooking time 1115mins
In a medium bowl combine all rub ingredients.
Remove giblets from turkey, rinse turkey in cold water and pat dry.
Place turkey on a large tray. Massage rub mixture into turkey until generously coated inside and out.
Cover the turkey and place in the refrigerator to marinate overnight.
The next day, place 8 cups of wood chips in water to soak for 1 hour.
Prepare the glaze by placing all of the ingredients into a small saucepan set over low heat.
Remove turkey from refrigerator (Optional: stuff the cavity with sliced oranges and lemons). Tie the legs with butcher twine to hold the bird together as compact as possible. Set it aside and allow to come to room temperature.
Prepare smoke pouches by mixing 2 cups of the wet drained wood chips with one cup of the dry on a large piece of foil. Wrap loosely into a package. Using a fork, pierce the package all over to allow smoke to escape. Repeat these steps to make 3 more smoke pouches (4 pouches in total).
Prepare barbeque for indirect cooking and smoking by removing the grate over one burner and turn only it onto high heat. Place a drip pan over the cool elements, but under the grates.
Place a smoke pouch on direct heat. Wait for smoke to form and adjust barbeque temperature to reach 220°F (105°C).
Place the turkey over the drip pan and no heat. Close the barbeque lid and smoke for 20 to 30 minutes per pound, changing the smoke pouch when smoke dissipates.
In the last hour of cooking, baste the turkey with sauce at least 2 times.
Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C).
Cover turkey loosely with foil and let rest for 20 minutes.
Carve and serve with extra peach glaze.
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