Maple Glazed Turkey on the BBQ Recipe
Turkey is a thanksgiving classic but you can make yours unique with a brilliant glaze that will have people asking for the recipe.
INGREDIENTS
1 turkey, 10 lb.+ (4.5 kg+)
3 tbsp. (45 g) baking powder* Water*
½ cup (113 g) soft butter
1 head garlic
Fresh sage
1 green apple
1 yellow onion
Salt and pepper to taste
Maple Glaze
½ cup (118 ml) maple syrup
¼ cup (59 ml) bourbon
¼ cup (59 ml) melted butter, salted
DIRECTIONS
1) Ensure that you pull the turkey out of the freezer at least 2 days before you begin to prep. This would also be a good time to grab a couple of sage leaves, one or two garlic cloves, and mince them. Fold into the softened butter, wrap the butter and set aside to allow the flavors to combine.
2) The day before you cook, pull out the butter and allow it to get nice and soft. Carefully use your fingers to lift the skin of the turkey away from the meat and press the compound butter into the meat. For extra crispy skin, combine baking powder with enough water to dissolve the powder. Brush the turkey skin with the baking powder mixture and then salt and pepper to taste. Place the turkey back into the fridge on a rack over a tray and allow the whole thing to dry overnight.
3) When you are ready to cook, preheat the barbecue to 325°F (163°C) using the rear burner or bottom burners. While the grill is heating, prepare the bird for the spit rod. The turkey is already seasoned and has the flavored butter under the skin, so all that is left is to quarter a green apple, the yellow onion, and smash a few cloves of garlic. Remove the giblets from the cavity and replace them with the apple, onion, some sage, and garlic. Truss the bird and then thread it onto the spit rod making sure that it is balanced and adjusting the counterbalance accordingly. Learn how to load and balance a rotisserie.
4) Place the giblets into a drip tray that fits under the turkey (you may need to remove cooking grids and sear plates if the bird is too big. Add garlic, sage remove the giblets, and place them into a drip pan with some more sage and a couple cloves of garlic. Add a few cups of water and place the turkey onto the barbecue over the drip pan.
PRO TIP: Lightly season the giblets and roast them until they have some color on them, then throw them into the drip pan under the turkey, it will add extra flavor to your gravy.
5) Turn on the rotisserie motor and spit roast the turkey for about 20 minutes per pound of meat (20 min per 0.5 kilos).
6) While the turkey is starting to cook, melt the butter in a saucepan over medium-low heat. Once melted, add the bourbon and the maple syrup. Bring this mixture to a simmer for a few minutes, then remove from heat.
7) Baste the turkey every 30 minutes or so with the maple bourbon mixture. If the turkey isn’t as dark and crisp as you want, turn the barbecue up to 425°F (218°C) for the last bit of cooking until you’ve reached a sustained internal temperature of 150°F (66°C) in the breast and up to 175°F (79°C) in the thigh/leg area.
8) Remove the turkey from the barbecue and place it onto a cutting board. Remove the spit rod and rotisserie forks, then cover with foil and some thick towels to rest for at least 20 minutes or until ready to carve.
9) While the turkey is resting it’s time to make the best gravy ever. Separate the turkey fat from the drippings. In a saucepan over low heat, add the fat. If there isn’t much, supplement it with butter, up to ¼ cup. Whisk in an equal amount of flour. Allow the flour to cook off for a minute or two, it will darken in color a little. Slowly whisk in turkey drippings, turkey or chicken stock and/or any water from cooking vegetables into the flour mixture until you have the perfect thick texture. If the gravy is too thin, simmer until thickened, too thick, add more liquid.
10) Carve the turkey and serve it with your favorite holiday side-dishes like stuffing, veggies, and other things. Have a look at this blog for some inspiration. Try topping turnips or sweet potatoes with any glaze that has been simmered for at least 5 minutes after being used on the turkey.
Make your Thanksgiving or any other day amazing with this Bourbon and Maple Glazed Turkey Holiday Recipe.
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Orange Maple Brined Smoked Turkey on the Kamado Big Joe III
How To Smoke a Turkey
Orange Maple Brined Smoked Turkey on the Kamado Joe
Brine Ingredients needed:
8 qrts of water
2 cup kosher salt
2 cups pure maple syrup
2 tbsp thyme
10 bay leaves
3 tbsp peppercorns
2 sliced oranges
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Bourbon/Maple Turkey Breast on the Lousiana Grills LG800 Elite
Recipe from the book « Pellet Grilling and Smoking Refined
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Recette du livre Le Best of du BBQ à pellet en 100 Recettes
Alton Brown Makes Honey Brined Smoked Turkey | Good Eats: The Return with Alton Brown | Food Network
Want to switch up your turkey routine this year? Try a SMOKED turkey!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Honey Brined Smoked Turkey
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 13 hr (includes brining and resting times)
Active: 15 min
Yield: 10 to 12 servings
Ingredients
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Directions
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
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Alton Brown Makes Honey Brined Smoked Turkey | Good Eats: The Return with Alton Brown | Food Network
Smoked Maple-Bourbon Turkey Legs | on the Pellet Grill
Recipe for Smoked Maple Bourbon Turkey Legs on the Pellet Grill.
See our latest Smoked Frog Turkey Video - Guaranteed Juicy with 2 Simple Steps
Original presentation adapted from ninjacue on Instagram.
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MAPLE GLAZED TURKEY Pieces Smoked On The Weber Kettle
If cooking a whole Turkey for Thanksgiving or Christmas is too much for you, then individual pieces are the way to go. In this video I brine Turkey Thighs and a Half Breast, smoke them on the Weber Kettle using Peach Wood, and finish them off with a Maple Glaze.
Brine Ingredients
¼ cup brown Sugar
¼ cup Kosher Salt
¼ cup Coarsely Ground Black Pepper
Maple Glaze Ingredients
½ cup Maple Syrup
1 TBSP Mustard
2 TBSP BBQ Sauce
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#cooking #grilling #turkey #thanksgiving