Bourbon-Brined Smoked Turkey with Balanced Orange Grand Marnier Baste
Backstory
Elevate your Thanksgiving turkey with this bourbon brine infused with a touch of citrus from navel oranges, savory sweetness from onions, and just the right amount of brown sugar. A delicate basting mixture combines orange juice and Grand Marnier with melted butter and bourbon, creating a succulent and flavorful turkey that will impress.
Ingredients
For the Brine:
- 1 cup bourbon
- 1 cup kosher salt
- ½ cup brown sugar (adjusted from 1 cup)
- 8 cups water
- 2 tablespoons black peppercorns
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 whole turkey (12-14 pounds)
- 2 navel oranges, sliced (include zest if desired)
- 1 large onion, quartered (red or yellow works well)
For the Basting Mixture:
- ½ cup unsalted butter, melted
- ¼ cup navel orange juice (freshly squeezed)
- 2 tablespoons Grand Marnier
- ¼ cup bourbon
Cooking Instructions
Prepare the Brine:
- In a large pot, combine the bourbon, kosher salt, brown sugar, and 2 cups of water. Heat over medium heat, stirring until the salt and sugar dissolve completely.
- Add the remaining water, peppercorns, garlic, rosemary, thyme, bay leaves, sliced navel oranges, and quartered onion. Allow the brine to cool completely.
Brine the Turkey:
- Place the turkey in a large, food-safe container or a brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. If not fully submerged, add more water if necessary.
- Seal the container or bag and refrigerate for 12 to 24 hours.
Prepare the Basting Mixture:
- In a mixing bowl, combine the melted butter, orange juice, Grand Marnier, and bourbon. Mix well until fully combined.
Preheat the Smoker:
- Prepare your pellet smoker with apple and hickory pellets. Preheat the smoker to 225°F (107°C).
Prepare the Turkey for Smoking:
- Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
Smoke the Turkey:
- Place the turkey in the smoker, breast side up. Use a brush to apply the orange Grand Marnier baste to the turkey.
- Smoke for approximately 30 to 40 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C). Baste the turkey every 30-45 minutes, reapplying the basting mixture generously each time.
Rest and Serve:
- Once done, remove the turkey from the smoker and let it rest for at least 30 minutes before carving. This will allow the juices to redistribute, ensuring moist slices.
Flavor Profile Explanation
Reducing the brown sugar helps balance the sweetness in the brine without compromising the wonderful depth of flavor. The onions and oranges provide a savory and aromatic complexity, allowing the rich notes of bourbon to stand out.
If this adjustment works for you or if you have more modifications in mind, let me know! I'm here to help you perfect your turkey recipe!
Created and Last Updated: November 7, 2024
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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