Name: Smoked Turkey with Orange Maple Butter
Prep time: 30 min
Cook time: 120 min
Total time: 180 min
Ingredients: 3 kg turkey buffe/crown; 2 oranges (| reserve zest for the orange maple butter); 1 brown onion (| skin removed and cut into quarters); 3 garlic cloves (| skin removed and bruised with the flat side of a heavy knife); 2 tablespoons maple syrup; 4 sprigs of fresh oregano; 250 mls (1 cup) white wine; 250 mls (1 cup) water; olive oil; salt; 100 grams ( 1 stick) butter (| softened); 2 reserved orange zest; 2 tablespoons fresh oregano (|finely chopped); 1 garlic cloves (| crushed); 1 tablespoons maple syrup; juices from roasting pan; 1 ½ tablespoons cornflour (cornstarch)

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Smoked turkey is a tasty twist on more traditional turkey recipes. With the skin stuffed with fragrant orange butter and herbs, this is one tasty bird.

You won't need a smoker for this recipe. Instead a more practical and easy to store smoking gun. Using a smoking gun gives a lighter smoke, and with the subtle taste of turkey it is a winner.

If you don't have a smoking gun, don't fear! I share instructions for smoking your turkey in a roasting pan with foil.

Lots of butter under the skin for roasting. You cook this just like a normal turkey. The smoke element comes after it has cooked. Plus there is plenty of pan juices to make a lovely orange infused gravy.

Sara xxx

Contents

Ingredients
Recipe Walk Through
Smoking Gun Method
Smoking with Pan & Foil Method
Easy Gravy Walk Through
Printable Recipe
More Turkey Recipes

Ingredients

Turkey Buffe/Crown: This is both turkey breasts still attached to the bone, with skin on. You can use a whole turkey for this recipe if you prefer.
Butter: I use lightly salted for this recipe.
Maple Syrup: Adds a smoky sweetness to the turkey.
Olive Oil: Only used to rub the skin for roasting. Use a light flavoured olive oil.
Orange: The key ingredient for the butter and the pan juices.
Onion: Used to add flavour to the pan juices and turkey while roasting.
Garlic: It rounds out the flavour, adds a little interest, it isn't over powering.
White Wine: Added to the roasting pan along with water. Helps to stop the turkey drying out whilst roasting. Also adds more flavour to the easy gravy.
Oregano: You could use fresh thyme if you prefer, but it seems predictable. That's why I went for oregano for this recipe.
Salt: A sprinkle over the turkey before roasting helps crisp the skin and enhances flavour of the smoked turkey.

whole smoked turkey on a plate above image with carving tools

Recipe Walk Through

orange butter ingredients in a glass bowl

In a medium bowl add all the butter ingredients.

Using a fork mash all ingredients together until completely combined.

Remove turkey crown from the packaging. Remove any string tying the bird, and absorbent towel/paper that may be in the crown cavity.

Trim any excess neck skin from the turkey. Wash turkey with cold water and pat dry.

Gently work your hand between the skin and the flesh of the turkey to loosen the skin that covers the breasts.

loosening the skin by running your hand gently between the skin and flesh of the breast

Take your time and be careful not to poke holes in the turkey skin. You also want to make sure the skin is still connected at down the bottom at the sides of the turkey crown.

The aim is to create a pocket for the butter to go between the skin and flesh.

Take handfuls of orange maple butter and evenly distribute it under the skin.

smoothing orange butter under the skin for roasting

Smoothing the butter out evenly by pressing and running your hands along the breasts of the turkey over the skin.

Place onion, garlic, and quartered oranges in the roasting pan. Give the oranges a good squeeze to release their juice. Add maple syrup.

Add wine, water and oregano sprigs to the roasting pan. Place the turkey skin side up on top of the oranges and onions in the prepared roasting pan.

sprinkling salt over top of turkey pre roasting

Rub the outside of the turkey with olive oil and sprinkle with salt. Then place in the preheated oven to roast.

Smoking Gun Method

I use a Breville Smoking Gun with applewood chips for this recipe. I purchased it a few years ago and I use it to smoke all sorts of things.

I've been slack on sharing recipes, but expect smoked butter, smoked tomato tarts, and much more soon! There is also a Polyscience Smoking Gun which is highly regarded.

turkey in a zip lock bag ready to be smoked

Place turkey in a jumbo size zip lock bag. Zip close the bag, leaving enough room still opened at one end to the tube from the smoking gun.

Insert the rubber tube from the smoking in the open end of the bag. Then seal the bag closed securing the rubber hose.If your smoking gun does not have a tube, leave enough space open on the bag to allow the smoke to enter from the gun.

smoking gun adding smoke to the zip lock bag that holds the turkey

zip lock bag being sealed with the turkey and smoke inside

Fire up the smoking gun and fill the bag with smoke. Once completely full of smoke remove rubber tube and seal the bag completely.

Leave the turkey sealed in the bag until the smoke settles. Then repeat the above process. Two rounds with the smoking gun should take you 20-30 minutes. Remove turkey from the plastic bag. It is now ready to serve

Smoking with Pan & Foil Method

Prepare a new roasting tray by lining it with foil.
Place turkey in the new lined roasting tray.
Make a small open top container from a small sheet of aluminium foil to place your fine wood chips in.
Put the chips in the prepared aluminium container. Place the container in a dry frypan and heat until it is smoking.
Place the aluminium container in the tray with the turkey.
Cover the turkey and the tray with aluminium foil. Folding the foil securely around the roasting tray rim, and folding any joins in the foil together. You don't want any smoke escaping.
Remove turkey from the makeshift roasting pan smoker. It is now ready to serve

Easy Gravy Walk Through

roasting pan remains after roasting the bird

removing aromatics from the roasting pan to create the gravy

pressing out the juices from the baked oranges

Remove solids from the roasting pan. Place in a sieve and squeeze as much juice as you can out of them into the saucepan. Discard squeezed solids.

pan juices in a sauce pan ready to be reduced

Pour the remaining pan juices through the sieve into the same saucepan.

Bring juices to a simmer and reduce liquid by one third. Check for seasoning, add salt and pepper to taste.

Place cornflour (cornstarch) in a small bowl with a couple of tablespoons of the liquid from the saucepan. Mix well.

Add the cornflour (cornstarch) slurry to the saucepan and mix well. Continue to simmer for a minute or two until thickened.

Pour into a jug and serve alongside the smoked turkey.

whole smoked turkey buffe ready to serve

Printable Recipe

More Turkey Recipes

Our Christmas dinner recipes collection has more delicious turkey recipes as well as some awesome ham recipes like my rum & coke glazed ham, and peach & bourbon glazed ham.

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