Chef Jim’s 2015 Turkey
OK !! Here’s one for you my best Holiday Turkey
A Delicious Apple-Jalapeño Brined and Hickory Smoked Turkey
You will need;
2 quarts apple juice
1 pound brown sugar
1 cup kosher salt
2 tbsp black peppercorns
5 mandarin oranges quartered
4 jalapeños cut up (I’ve used up to 6 for a stronger flavor ) recommended
4 oz fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
8 cloves garlic smashed and quartered
14-16 lb pound turkey
Olive oil, for brushing turkey
In a large saucepan over high heat, bring apple juice, brown sugar, jalapeño, garlic, ginger and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from heat, and let cool 30 min.
In a 5 gallon plastic bucket combine 3 quarts of ice water oranges, ginger, cloves, and bay leaves then add the apple juice mixture and stir.
Put on a pair on latex gloves and remove and discard the fat and skin from the turkey cavity. Rinse your turkey and drain then submerge the turkey in your brine. If necessary, top with a heavy pot to be sure it is completely submerged. Refrigerate for 12-24 hours or place the bucket in a ice chest filled with ice.( that’s easy right ?)
Follow your grill’s instructions for using wood chips and chunks (soak chips in water for at least 30 minutes prior and /or chunks for 2 hours) Add your wood every 20-30 min. Set up the grill or smoker for cooking over medium heat 260-275 degrees ( all grills and smokers are different )
Remove the turkey from the brine and pat with paper towels until very dry. Leave your turkey on the counter for 20 min to bring to room temp
I save some of the brine mix to stuff your turkey with 4 garlic, a bay leaf, 5-6 cloves, 2 slices of orange, jalapeños one piece of ginger and one fresh 6 inch sprig of rosemary – then brush the turkey with oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. (Omit this step if you you are using a smoker just place on grill grates.)
When the wings are golden brown, about 60 minutes, wrap them in aluminum foil to prevent them from burning. Brush the rest of the turkey again with oil. When the turkey breasts are golden brown, about 2 hours, cover the turkey with aluminum foil to prevent the skin from getting too brown. ( only on a gas grill) The turkey is done when its juices run clear, the internal temperature is about 165 degrees F I can tell you that 12 to 14 minutes per pound. 3 1/2 -4 hours your turkey should be done.
Transfer the turkey to a platter, cover with aluminum foil and let rest 30 minutes before carving. Please enjoy this recipe !! OH YEA !!!
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