Best 3 Slow Smoked Turkey With Cane Syrup Coffee Glaze Recipes
Indulge in the delectable flavors of our slow-smoked turkey, a culinary masterpiece that tantalizes the taste buds with its smoky aroma and juicy tenderness. This dish is not just any turkey; it's an experience. We've carefully crafted a unique blend of spices and herbs to create a rub that penetrates deep into the meat, infusing it with a symphony of flavors. But that's not all; we've taken the flavor profile to new heights with a luscious cane syrup coffee glaze, a sweet and slightly bitter concoction that caramelizes beautifully on the turkey's skin, creating a crispy, flavorful crust. This recipe is a labor of love, but the results are nothing short of spectacular. So gather your ingredients, fire up your smoker, and prepare to embark on a culinary journey that will leave you and your guests craving for more.
Here are our top 3 tried and tested recipes!
SMOKED TURKEY WITH SWEET COFFEE GLAZE
All you need to smoke this turkey is a grill with a lid and a bag of hickory chips. Braising the turkey results in marvelously complex flavors; sweet, bitter and herbaceous. We used french roast and 1 1/2 cups brown sugar and 1 cup cane syrup (Highly recommend). Recipe adapted from Allison Vines-Rushing and Slade Rushing From Rushing Home for Thanksgiving WINE: Try a Virginia Riesling such as Windham Riesling (2005) with this complex dish.
Provided by NcMysteryShopper
Categories Whole Turkey
Time 3h
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 634.6, Fat 24.4, SaturatedFat 6.9, Cholesterol 206.9, Sodium 2583.7, Carbohydrate 37.1, Fiber 0.2, Sugar 35.9, Protein 62.3
EASY SMOKED TURKEY
Smoked turkey is a delightful way to cook a turkey while relaxing. I know lots of people are a bit apprehensive about preparing their first smoked turkey. I have smoked over 100 and never has a bad one. The skin is beautifully tanned and the meat is so juicy.
Provided by TOM TROTTIER
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey.
- Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
- Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
- Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).
Nutrition Facts : Calories 692.5 calories, Carbohydrate 0.4 g, Cholesterol 264.5 mg, Fat 33.7 g, Fiber 0.2 g, Protein 90.7 g, SaturatedFat 9.5 g, Sodium 801.3 mg
SMOKED TURKEY WITH COFFEE GLAZE
Steps:
- 1.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. 2.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. 3.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. 4.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°. Transfer the turkey to a cutting board and let rest 20 minutes before carving.
Tips:
- Use a quality smoker: A good smoker will help you achieve a evenly smoked turkey. If you don't have a smoker, you can also use a charcoal grill with a smoker box.
- Choose the right turkey: For a turkey that is moist and flavorful, choose a fresh or thawed turkey that is between 12 and 15 pounds.
- Brine the turkey: Brining the turkey helps to keep it moist and flavorful. You can use a simple brine made with water, salt, and sugar, or you can add other ingredients like herbs, spices, or citrus fruits.
- Smoke the turkey at a low temperature: The ideal smoking temperature for turkey is between 225 and 250 degrees Fahrenheit. This will help to prevent the turkey from drying out.
- Baste the turkey regularly: Basting the turkey with a mixture of cane syrup, coffee, and butter helps to keep it moist and flavorful. Baste the turkey every 30 minutes or so.
- Let the turkey rest before carving: Once the turkey is cooked through, let it rest for 15-20 minutes before carving. This will help the juices to redistribute throughout the turkey.
Conclusion:
Slow-smoked turkey with cane syrup-coffee glaze is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can ensure that your turkey is cooked to perfection.
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