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If you’re looking for a show-stopping centerpiece for your holiday table, this Maple Orange Glazed Turkey is the perfect choice. The combination of sweet maple syrup, tangy orange, and savory herbs creates a glaze that brings out the best in the juicy, tender meat. Spatchcocking the turkey ensures even cooking, while brining and adding butter under the skin keep the bird moist and flavorful. Whether you’re hosting a holiday gathering or just want to try something new, this recipe offers a delicious twist on a classic roasted turkey with a sweet and zesty finish.
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 15 lb Turkey, spatchcocked
- Sweetwater Spice Classic Holiday Turkey Bath
- 1/2 cup Jacobsen Salt Co. Kosher Sea Salt
- 1 gallon Water
- 1/2 cup Unsalted Butter, cut into 8 pats
- Cattleman’s Grill Ranchero Seasoning
- 1/2 cup fresh Orange Juice, 1.5 oranges
- 1/2 cup Tapped Maple Syrup
- 1/2 cup Chicken Stock
- 1 tbsp Texas Olive Ranch Balsamic Vinegar
- 1 tbsp Kozlik’s Dijon Classique
- 1 tbsp fresh Thyme Leaves
INSTRUCTIONS
- Spatchcock the turkey by using poultry shears to cut all the way up and down both sides of the backbone, removing the backbone. Flip the turkey over and press down on the breasts to flatten the bird.
- Whisk together the Sweetwater Spice Classic Holiday Turkey Bath, 1/2 cup Jacobsen Salt Co. Kosher Sea Salt and one gallon of water.
- Place your turkey in a briner bag. Pour the brine over the turkey and brine one hour per pound in the refrigerator.
- Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF set up for indirect cooking.
- Season the turkey under skin, on the meat, with Cattleman’s Grill Ranchero Seasoning.
- Place the butter pats under the skin, on the breasts, then pull the skin back over the meat, then season the skin.
- Cook the turkey to an internal temperature of 155ºF in the breasts, about 90 minutes. Remove and rest.
- While the turkey cooks, make the glaze. Combine all ingredients in a 10” Lodge Steel Skillet and reduce until you have a syrupy glaze that coats a spoon.
- Pour the glaze over the turkey and brush to spread evenly.
If you’re looking for a show-stopping centerpiece for your holiday table, this Maple Orange Glazed Turkey is the perfect choice. The combination of sweet maple syrup, tangy orange, and savory herbs creates a glaze that brings out the best in the juicy, tender meat. Spatchcocking the turkey ensures even cooking, while brining and adding butter under the skin keep the bird moist and flavorful. Whether you’re hosting a holiday gathering or just want to try something new, this recipe offers a delicious twist on a classic roasted turkey with a sweet and zesty finish.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 15 lb Turkey, spatchcocked
- Sweetwater Spice Classic Holiday Turkey Bath
- 1/2 cup Jacobsen Salt Co. Kosher Sea Salt
- 1 gallon Water
- 1/2 cup Unsalted Butter, cut into 8 pats
- Cattleman’s Grill Ranchero Seasoning
- 1/2 cup fresh Orange Juice, 1.5 oranges
- 1/2 cup Tapped Maple Syrup
- 1/2 cup Chicken Stock
- 1 tbsp Texas Olive Ranch Balsamic Vinegar
- 1 tbsp Kozlik’s Dijon Classique
- 1 tbsp fresh Thyme Leaves
INSTRUCTIONS
- Spatchcock the turkey by using poultry shears to cut all the way up and down both sides of the backbone, removing the backbone. Flip the turkey over and press down on the breasts to flatten the bird.
- Whisk together the Sweetwater Spice Classic Holiday Turkey Bath, 1/2 cup Jacobsen Salt Co. Kosher Sea Salt and one gallon of water.
- Place your turkey in a briner bag. Pour the brine over the turkey and brine one hour per pound in the refrigerator.
- Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF set up for indirect cooking.
- Season the turkey under skin, on the meat, with Cattleman’s Grill Ranchero Seasoning.
- Place the butter pats under the skin, on the breasts, then pull the skin back over the meat, then season the skin.
- Cook the turkey to an internal temperature of 155ºF in the breasts, about 90 minutes. Remove and rest.
- While the turkey cooks, make the glaze. Combine all ingredients in a 10” Lodge Steel Skillet and reduce until you have a syrupy glaze that coats a spoon.
- Pour the glaze over the turkey and brush to spread evenly.
