Citrus Stuffed Smoked Turkey On The Grill Recipes

CITRUS GRILLED TURKEY BREAST

Steps:

• For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
• For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
• Preheat a grill to 350 degrees F.
• Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
• Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
• For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

CITRUS-MARINATED GRILLED TURKEY

Steps:

• Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
• Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.

CITRUS HONEY BRINED SMOKED TURKEY

Steps:

• Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. 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. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C).
• Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey.
• Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill.
• Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C).
• Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.

CITRUS STUFFED SMOKED TURKEY ON THE GRILL

Steps:

• 1. I have this basic recipe posted but only showing the finished product. This version gives you a few pictures to see what it should look like as you progress in the recipe. Hopefully it will make it easier, and you will get the same results that I get every time, I make it. You will be overjoyed with the outcome and results of this recipe. The cooked grill time will depend on the type of grill you have, and how often you open the lid. This was done in about 2 1/2 hours.
• 2. Blend the butter with the spices in a medium size bowl, PAT TURKEY DRY WITH PAPER TOWEL and rub BUTTER MIXTURE OVER THE OUTER SURFACE OF THE TURKEY.SPRINKLE additional garlic and onion powder inside the cavity of turkey if desired.
• 3. Quarter all the fruits and veggies, and then fill the neck cavity with some of the mixture, and secure it in by overlapping the skin of the turkey neck to hold in the fruit & veggies and securing with 2 long skewers.
• 4. Now with the remaining fruit mixture fill in the larger cavity of the turkey, and tuck legs & tail, securing with additional skewers if needed. I did not need them, I used the excess skin to hold the legs in place. Fold the wings back so that they fit inside the pan.
• 5. Place the pan on the preheated grill, close the lid, then check after the first hour, brushing with additional remaining butter mixture using a BBQ brush.
• 6. Using a Baster squeeze any accumulated juices back over the turkey. Close lid and continue to cook till juices run clear when pierced with a fork or the temperature of the breast reaches 165 degrees F. and the thigh is about `175 degrees F.
• 7. Remove from Grill when done, allow turkey to rest at least 10 to 15 minutes before carving.
• 8. Sorry I didn't get a picture of the carved bird, I was in such a hurry trying to get everything out to serve, that I forgot to take the picture. I promise I will take one soon. I promise.