Honey Butter and Orange Injected Smoked Turkey
Elevate your holiday feast with this Honey Butter and Orange Injected Smoked Turkey, a show-stopping centerpiece that perfectly blends sweet, citrusy, and smoky flavors. This 12-pound turkey is infused with a luxurious mixture of honey, freshly squeezed orange juice, and aromatic spices, ensuring every bite is tender and bursting with flavor. The orange zest adds a vibrant citrus note, while a hint of garlic and paprika rounds out the seasoning. Smoked over hickory or applewood chips for hours, the turkey develops a beautifully golden, smoky exterior and irresistibly juicy meat. Basted with the reserved honey butter mixture throughout the process, the skin becomes rich, caramelized, and full of flavor. Perfect for Thanksgiving or any special gathering, this recipe will wow your guests and redefine the classic smoked turkey experience.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 0.5 cup Honey
- 0.5 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken stock
- 2 cups Wood chips (such as hickory or applewood, soaked in water)
Instructions
Thaw the turkey completely in the refrigerator if frozen, and remove the giblets and neck from the cavity. Pat the turkey dry with paper towels.
In a small saucepan over medium heat, melt the butter. Stir in the honey, orange juice, orange zest, garlic powder, paprika, and a pinch of salt and pepper. Remove from heat and let cool slightly.
Using a meat injector, draw the honey butter mixture into the syringe and inject it evenly throughout the turkey breast, thighs, and legs. Repeat until most of the mixture is used, but reserve about 1/4 cup for basting.
Rub the outside of the turkey with the remaining salt and pepper, ensuring even coverage.
Preheat your smoker to 250°F (120°C) and add the soaked wood chips to the smoker box or directly onto the coals if using a charcoal smoker.
Place the turkey breast-side up on the smoker rack. Pour the chicken stock into a small disposable aluminum pan and place it underneath the turkey to catch drippings and keep the turkey moist during smoking.
Smoke the turkey for approximately 3.5 to 4 hours, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (80°C). Use a meat thermometer for accuracy.
Baste the turkey with the reserved honey butter mixture every hour during smoking to enhance the flavor and create a golden brown skin.
Once the turkey reaches the desired temperature, carefully remove it from the smoker and tent it loosely with foil. Allow it to rest for 20-30 minutes to redistribute the juices.
Carve the turkey and serve with your favorite sides. Enjoy your Honey Butter and Orange Injected Smoked Turkey!
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 17.9 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 17.0 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 163 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
