Smoked Turkey Cranberry-Orange
A festive smoked turkey with a fruity-sweet cranberry-orange glaze that caramelizes during smoking. The combination of fruitiness and smoke creates an incomparable flavor experience. Ideal for special occasions and holidays.
Ingredients(for 1 kg)
Instructions
Brining
12-24 hoursSubmerge turkey in a brine of 40 g salt per liter of water, orange zest, and a splash of cranberry juice. Refrigerate for the full duration.
Preparation
30 minutesRemove turkey from brine, pat thoroughly dry, and let it acclimatize at room temperature for 30 minutes. Preheat smoker to 120-135 °C.
Smoking
5-7 hoursPlace turkey breast-side up in the smoker. Add cherry and apple wood chips and smoke at constant temperature until an internal temperature of 65 °C is reached.
Glazing
45 minutesMix cranberry-orange glaze from cranberry sauce, orange marmalade, and brown sugar. Apply in thin layers every 15 minutes until core temperature reaches 74-77 °C.
Resting
20-30 minutesLoosely wrap the turkey in aluminum foil and rest for 20-30 minutes before carving to allow the juices to redistribute evenly.
Pro Tip
Apply the glaze only in the last 45 minutes to prevent the sugar from burning. Several thin layers create a beautiful lacquered surface.
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