Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, citrus spice smoked turkey. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Citrus spice Smoked turkey. Take your time to brine a turkey with a citrus-honey mixture, then smoke the bird for hours over an outdoor grill for a wonderfully juicy and full-flavored Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid.
Citrus spice Smoked turkey is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Citrus spice Smoked turkey is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have citrus spice smoked turkey using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Citrus spice Smoked turkey:
- Take 1st part of brine
- Make ready 1 gallon Apple juice
- Take 1/2 gallon Orange juice
- Take 10 Cloves
- Prepare 1 tsp Nutmeg
- Prepare 1/4 cup Siracha Sauce
- Take 2nd Part of brine
- Take 1 gallon Water
- Make ready 1 1/2 cup Kosher salt
- Prepare 3 cup Brown sugar
- Make ready The rest
- Take 1 10-12 lb. Turkey skinned and gutted.
- Make ready 1 Apple wood smoke chips
- Prepare 1 Mesquite smoke chips
You've probably heard of spatchcock chicken, how it delivers hardwood smoke flavor to every nook and cranny, creating the. Give your turkey extra flavor with a spiced apple brine, flavored with fruit juice and spices. For a turkey with deep, well-seasoned flavor, try a Citrus Spice rub. Along with great flavor, it also looks and smells amazing.
Steps to make Citrus spice Smoked turkey:
- Combine first part of brine in pot and simmer for 20 MIN.
- Boil 2nd part of brine untill disolved
- Combine both parts of brine and let cool.
- After cooled, submerge whole turkey and refrigerate for 24 HRS.
- Remove from brine and pat dry with paper towels.
- Smoke @ 250-275 degrees F., untill 180°F. or juices run clear.
We are so excited to share with you what is destined to become your new favorite turkey. After years of using a wet brine at Thanksgiving, the first time I tried a dry rub with our. A citrus and fresh herb compound butter flavors this easy roast turkey and also turns the tasty drippings into gravy. It's Thanksgiving morning and you're staring down a giant turkey on the counter. Too late to do any brining, but is there a way to still make a moist, flavorful turkey and gravy?
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