Mesquite Smoked Turkey With A Peach Glaze Recipe 465

MESQUITE SMOKED CAJUN WHOLE TURKEY COOKED ON GAS GRILL

Steps:

• Preheat grill on high. Turn down to maintain (medium) 350 degrees.
• Place smoker box of wet mesquite chips on grill.
• Remove neck and giblets from cavity, rinse turkey, and pat dry.
• Mix spices in a small bowl, set aside 1 TBSP of mixture, and put some of the mixture in the cavity and some under the skin.
• Spray turkey with butter spray and pat reserved spice mixture on the skin of the turkey.
• Place turkey breast side down, turning back wing tips, on the grill over a dip pan.
• Cook turkey for 11 to 13 minutes per pound (internal temperature 180 degrees in thigh and 170 degrees in breast.
• Note: At halfway point, turn turkey if needed for even cooking. 10- 18 pound turkey takes 2 to 3 hours. We turned our turkey at 1 1/2 hours. To reach internal temperature of 170 in breast we cooked it for 1 1/2 more.
• Let stand 15 minutes before carving.

MESQUITE SMOKED TURKEY WITH A PEACH GLAZE RECIPE - (4.6/5)

Steps:

• In a medium bowl combine all rub ingredients. Remove giblets from turkey, rinse turkey in cold water and pat dry. Place turkey on a large tray. Massage rub mixture into turkey until generously coated inside and out. Cover the turkey and place in the refrigerator to marinate overnight. The next day, place 8 cups of wood chips in water to soak for 1 hour. Prepare the glaze by placing all of the ingredients into a small saucepan set over low heat. Remove turkey from refrigerator (Optional: stuff the cavity with sliced oranges and lemons). Tie the legs with butcher twine to hold the bird together as compact as possible. Set it aside and allow to come to room temperature. Prepare smoke pouches by mixing 2 cups of the wet drained wood chips with one cup of the dry on a large piece of foil. Wrap loosely into a package. Using a fork, pierce the package all over to allow smoke to escape. Repeat these steps to make 3 more smoke pouches (4 pouches in total). Prepare barbeque for indirect cooking and smoking by removing the grate over one burner and turn only it onto high heat. Place a drip pan over the cool elements, but under the grates. Place a smoke pouch on direct heat. Wait for smoke to form and adjust barbeque temperature to reach 220°F (105°C). Place the turkey over the drip pan and no heat. Close the barbeque lid and smoke for 20 to 30 minutes per pound, changing the smoke pouch when smoke dissipates. In the last hour of cooking, baste the turkey with sauce at least 2 times. Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C). Cover turkey loosely with foil and let rest for 20 minutes. Carve and serve with extra peach glaze.

BRINED MESQUITE GRILLED TURKEY BREAST

Steps:

• Mix brine ingredients into water and stir until salt is completely dissolved. Place rinsed turkey into brine mixture in a food-safe container (roasting bags are good) with enough brine mixture to cover completely when bag is cinched. Refrigerate bird in brine mixture for about 12 hours.
• Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork.
• Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals.
• Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.