Slow Smoked Turkey With Cane Syrup Coffee Glaze Recipe 425 Recipes

SMOKED TURKEY BREAST RECIPE - (5/5)

Steps:

• Fill the smoker's water pan 1/3 full with a 50/50 mixture of apple juice and water. Preheat the smoker to 240°F. Clean and dry the thawed turkey. Inject the turkey with 1/2 jar of Butterball Buttery Creole marinade. Season the outside of the turkey with Butterball Cajun Seasoning, rubbing it into the skin. (*See footnote for info about seasoning/marinade options.) Add a small handful of wood chips (we used hickory) to your smoker. Place the turkey center to high in the smoker and close the door. Add a handful of wood chips every 30 minutes. Smoke for 4.5 hours. This total cooking time is for a 7 pound turkey breast. Based on the weight of your turkey breast, you will need to adjust the total cooking time. Estimated time at 240°F is about 38/39 minutes per pound. Make sure your internal temperature in the breast reaches 165°F. * Additional Seasoning/Marinade Options: We highly recommend the Butterball Seasoning Kit with the Buttery Creole Marinade and Cajun Seasoning, but there are other options if you prefer a milder flavor. You can inject the turkey with the marinade of your choice or chicken broth. Season the outside of the turkey with salt and pepper, rubbing it into the skin. Place 5 to 6 pats of butter underneath the skin. You can also tuck several bay leaves underneath the skin.

TURKEY WITH BROWN-SUGAR GLAZE

Steps:

• Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
• Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
• Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
• When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.

SMOKED TURKEY WITH SWEET COFFEE GLAZE

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.