Smoked Turkey With Coffee Glaze Food

HONEY SMOKED TURKEY

Steps:

• Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
• Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
• In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
• Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
• Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
• Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

SMOKED WHOLE TURKEY

Steps:

• Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely.
• Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator.
• Pour the bourbon and 4 cups water over the wood chips and soak overnight.
• The next day, remove the turkey from the brine and pat dry with paper towels.
• Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours.
• Rest the turkey for 20 minutes before carving.

MOLASSES-COFFEE GLAZED HAM (OR TURKEY BREAST)

Steps:

• In a bowl stir together all ingredients except the ham until well blended.
• Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
• Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
• Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 15-20 minutes.
• Cover loosley with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
• Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
• Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
• FOR THE TURKEY BREAST; substitute one (5-6 pound) bone-in turkey breast with skin left on.
• Season with black pepper.
• Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
• Proceed with directions above.
• Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
• Serve with reserved sauce.

DELICIOUS TURKEY GLAZE

Steps:

• In a small bowl, whisk together the apple cider, butter and honey.
• Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

SLOW-SMOKED TURKEY WITH CANE SYRUP-COFFEE GLAZE RECIPE - (4.2/5)

Steps:

• In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes 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 and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°F. Transfer the turkey to a cutting board and let rest 20 minutes before carving.

SMOKY MAPLE-GLAZED TURKEY BREAST

Steps:

• Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
• Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
• In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
• Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

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.

SMOKED TURKEY WITH COFFEE GLAZE

Steps:

• 1.In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil. 2.Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours. 3.Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid. 4.Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes 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 and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let rest 20 minutes before carving.