Smoked Garlic and Orange Turkey
Infuse your holiday table with bold, aromatic flavors with this Smoked Garlic and Orange Turkey recipe—a show-stopping centerpiece that combines the earthy richness of smoked paprika, the tangy brightness of fresh oranges, and the savory depth of garlic. Perfectly seasoned and smoked over hickory or applewood chips, this 12-pound turkey basks in a citrusy-garlic rub and is layered with the essence of fresh rosemary and thyme. The process involves basting the bird with its own juices and succulent orange slices, ensuring every bite is tender, moist, and bursting with smoky-sweet undertones. Whether you're hosting Thanksgiving or a special gathering, this impressive dish will fill your home with incredible aromas and deliver unforgettable flavor.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 8 whole Garlic cloves
- 2 whole Oranges
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 teaspoons Smoked paprika
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 2 cups Chicken stock
- 2 cups Wood chips (hickory or applewood)
Instructions
1. Preheat a smoker to 250°F (120°C). Soak wood chips in water for at least 30 minutes and set aside.
2. Clean the turkey by removing giblets and patting the turkey dry with paper towels. Place it on a wire rack set inside a roasting tin.
3. Slice one orange in half and the other into thin slices. Squeeze the juice of the halved orange over the turkey and place the squeezed halves inside the turkey cavity.
4. Smash 4 garlic cloves and place them in the turkey cavity along with the rosemary and thyme sprigs.
5. In a small bowl, mix the remaining 4 minced garlic cloves, smoked paprika, salt, black pepper, and olive oil to make a garlic rub.
6. Loosen the skin on the turkey breast by carefully sliding your fingers underneath. Spread half the softened butter and 2 tablespoons of the garlic rub under the skin.
7. Rub the remaining garlic mixture and butter over the entire exterior of the turkey, ensuring it’s evenly coated.
8. Line the roasting pan with the orange slices, arranging them around the turkey. Pour in the chicken stock to help keep the bird moist during smoking.
9. Add the soaked wood chips to the smoker box or directly onto your hot coals following the smoker’s manufacturer instructions.
10. Place the turkey in the smoker and close the lid. Smoke the turkey at 250°F (120°C) for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
11. Baste the turkey with the juices from the roasting pan every hour to keep it moist and enhance the orange and garlic flavors.
12. Once cooked, carefully remove the turkey from the smoker and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
13. Carve and serve the smoked garlic and orange turkey with its aromatic juices and smoky undertones. Enjoy!
Nutrition Facts
Calories |
8590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.8 g | 383% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4039 mg | 1346% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 24.8 g | ||
| Protein | 1338.4 g | 2677% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 67.3 mg | 374% | |
| Potassium | 13768 mg | 293% | |
*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.
