The Maple Orange Glazed Turkey is a flavorful dish that begins by spatchcocking a 15 lb turkey, which involves removing the backbone and flattening the bird. The turkey is then brined in a solution made from Sweetwater Spice Classic Holiday Turkey Bath, Jacobsen Salt Co. Kosher Sea Salt, and water for an hour per pound. After brining, it’s seasoned under the skin with Cattleman’s Grill Ranchero Seasoning and butter pats are placed on the breasts under the skin to ensure moisture. The turkey is cooked on a Yoder Smokers YS640s Pellet Grill at 375°F for about 90 minutes until the internal temperature reaches 155°F. While it cooks, a Maple Orange Glaze is prepared by reducing a mixture of fresh orange juice, Tapped Maple Syrup, chicken stock, balsamic vinegar, Dijon mustard, and fresh thyme. Once the turkey rests, the glaze is brushed over it, giving it a sweet, tangy finish.
Maple Orange Glazed Turkey
Tom Jackson
Rated 5.0 stars by 1 users
Category
Poultry
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
90 minutes
Calories
468
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.
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.
Spatchcocking a turkey is a cooking technique where the bird's backbone is removed, allowing it to be laid flat for more efficient cooking. This method is loved for its ability to significantly reduce cooking time and ensure even heat distribution, which results in juicy meat throughout and perfectly crispy skin. By flattening the turkey, the breast and thighs cook at the same rate, preventing the common problem of overcooked breasts and undercooked dark meat. It’s also great for grilling or roasting, as the turkey cooks faster and takes on a beautifully golden, crispy exterior. Spatchcocking is an excellent choice for anyone looking to streamline their turkey preparation while still delivering an impressive, flavorful centerpiece.
Nutrition
Nutrition
Serving Size
1 serving
per serving
Calories
468
Amount/Serving% Daily Value
Fat
15.9 grams
Saturated Fat
9.3 grams
Cholesterol
247.2 milligrams
Sodium
950 milligrams
Carbs
14.8 grams
Fiber
.1 grams
Sugar
14.8 grams
Protein
63.5 grams
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