Citrus honey brined smoked turkey –Gather ’round, folks! It’s that time of the year when we throw our diets out the window and dive headfirst into the deliciously juicy world of turkey! And not just any turkey – we’re talking about a Citrus Honey Brined Smoked Turkey that’ll make your taste buds twirl like they just won the lottery. Get ready to impress your family and friends as you transform this humble bird into a culinary superstar!
Citrus Honey Brined Smoked Turkey
Buckle up because we’re going to brine our way to greatness! Just look at this beauty:
Now, let’s roll up our sleeves and get to the nitty-gritty of what you’ll need for this tasty adventure:
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1 cup honey
- 1 cup kosher salt
- 4 cups water
- 2 cups apple juice
- 2 oranges, zested and juiced
- 1 lemon, zested and juiced
- 1 tablespoon black peppercorns
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 8 cups ice
Got all that? Great! Now let’s jump into the instructions like a turkey plunging into a brine bath!
Instructions:
- First things first, you need to create your brine. In a large pot, combine the honey, kosher salt, water, apple juice, orange zest, orange juice, lemon zest, lemon juice, peppercorns, garlic powder, and onion powder. Those sweet and zesty smells should be dancing around your kitchen now!
- Bring it to a boil, stir until the salt is dissolved, and then remove it from the heat. Let it cool, because nobody wants to cook a turkey in a sauna.
- Now, in a large cooler or an oversized pot, combine the brine with 8 cups of ice. Place the turkey in there, and get it cozy with the brine. Make sure the turkey is submerged completely – no turkey left behind!
- Cover and refrigerate for at least 12 hours (24 hours is even better). Just remember, patience is a virtue!
- When it’s time to smoke your turkey, preheat your smoker to 225°F. Remove the turkey from the brine, rinse it briefly, and pat it dry with paper towels. This is not a spa; we don’t want it wet!
- Now, place your turkey in the smoker and let it bask in the smoky goodness for about 30-40 minutes per pound. You want that golden-brown skin that looks like it’s been sunbathing on a tropical beach!
- Once cooked (165°F internal temperature, you know the drill), let it rest for at least 20 minutes before carving. Trust me, giving it a little time will keep it juicy!
And there you have it, the Citrus Honey Brined Smoked Turkey that will be the talk of your dinner table. Happy feasting!