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    Home » Recipes » Blog

    Smoked Turkey with Orange Maple Butter

    December 9, 2020 By Sara McCleary Updated November 9, 2021 - This post may contain affiliate links

    Jump to Recipe

    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

    carving the turkey

    Ingredients

    smoked turkey ingredients
    1. 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.
    2. Butter: I use lightly salted for this recipe.
    3. Maple Syrup: Adds a smoky sweetness to the turkey.
    4. Olive Oil: Only used to rub the skin for roasting. Use a light flavoured olive oil.
    5. Orange: The key ingredient for the butter and the pan juices.
    6. Onion: Used to add flavour to the pan juices and turkey while roasting.
    7. Garlic: It rounds out the flavour, adds a little interest, it isn't over powering.
    8. 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.
    9. Oregano: You could use fresh thyme if you prefer, but it seems predictable. That's why I went for oregano for this recipe.
    10. 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
    placing orange butter under the skin

    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 butter under the skin

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

    oranges and onions in roasting pan
    maple syrup being added to roasting pan

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

    adding wine to the roasting pan
    oregano being added to the roasting pan

    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.

    rubbing the turkey buffe with olive oil
    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
    smoking turkey inside a zip lock bag

    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
    smoked turkey being carved on a plate

    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.

    adding cornflour slurry to the gravy
    whole smoked turkey buffe ready to serve
    smoked turkey

    Smoked Turkey with Orange Maple Butter

    Recipe Author: Sara McCleary
    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.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 2 hrs
    Smoking Time 30 mins
    Total Time 3 hrs
    Course Christmas, Main Course
    Cuisine American, Belly Rumbles Original
    Servings 8
    Calories 546 kcal

    Special Equipment

    • smoking gun + fine applewood smoking chips
    • chopping board + sharp knife
    • medium bowl
    • medium saucepan + sieve
    • baking tin/roasting pan
    • jumbo zip lock bags
    • If you don't have a smoking gun: extra roasting pan + lots of aluminium foil + frypan

    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

    Easy Gravy

    • juices from roasting pan
    • 1 ½ tablespoons cornflour (cornstarch)

    Instructions
     

    If your turkey buffe/crown is frozen defrost in the fridge for 2 days before starting this recipe

    • Preheat oven 180°C (360°F)

    Prepare the turkey

    • 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.
    • 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 it out by pressing on the turkey skin from the outside.
    • Rub the outside of the turkey with olive oil and sprinkle with salt.

    Orange Maple Butter

    • In a medium bowl add all the butter ingredients.
    • Using a fork mash all ingredients together until completely combined.

    Prepare the Roasting Pan

    • Place onion, garlic, and quartered oranges in the roasting pan.
    • Add maple syrup, oregano sprigs, wine, and water.

    Roasting the Turkey

    • Place the turkey skin side up on top of the oranges and onions in the prepared roasting pan.
    • Put the roasting pan in the oven and roast for 1 hour and 30 minutes. Basting the turkey every 20 minutes.
    • Roast until the turkey is golden and cooked through.
      To check if the turkey is cooked insert a skewer into the thickest part of the turkey crown all the way to the bone. When removed if the juices are clear the turkey is cooked.
    • Move on to the smoking stage as per the instructions below.
      Reserve the pan juices to make the easy gravy (instructions as the end) while the turkey smokes.

    Smoked Turkey: Smoking Gun Method

    • Prepare the smoking gun as per manufacturer's instructions.
    • 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.
    • 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

    Smoked Turkey: 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

    • 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
    • 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.

    Notes

    DEFROST A TURKEY
    These timings are a guide only.
    Defrosting the turkey in your fridge.  Your fridge should be set at 4°C (39°F).  It will take approximately 8-12 hours/kg (8-12 hours/2.2lbs)
    Defrosting the turkey outside the fridge.  This must be done in a cool room that must stay below 17°C (63°F).  It will take approximately 3-4 hours/kg (3-4 hours/2.2lbs).
    I recommend defrosting in the fridge for food safety reasons.
     
    TURKEY COOKING TIMES
    The turkey should be at room temperature when it goes into the oven.  Take the turkey buffe/crown out of the oven 30 minutes prior to cooking.  Keep it covered in a cool place.
     
    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 546kcalCarbohydrates: 14gProtein: 82gFat: 16gSaturated Fat: 8gCholesterol: 229mgSodium: 865mgPotassium: 1046mgFiber: 2gSugar: 9gVitamin A: 482IUVitamin C: 19mgCalcium: 105mgIron: 3mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    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.

    • Prosciutto Wrapped Turkey Breast with Tarragon Citrus Butter
    • Poached Turkey Breast with Easy Gravy
    • Turkey Roulade – A Fancy Budget Christmas Recipe
    • Petits Pois a la Francaise, French Peas
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    « Perfect Parmentier Potatoes Every Time
    Rich Hazelnut Chocolate Fruit Cake »

    Reader Interactions

    Comments

    1. Carol

      December 10, 2020 at 3:24 pm

      This sounds so delicious we always have turkey Xmas Day and I was hoping to jazz it up this year. I will use a smoking box with wood apple in my gas weber as I don't have a smoking gun. Thank you for the recipe.

      Reply
      • Sara McCleary

        December 16, 2020 at 5:51 pm

        Hi Carol
        Hope you enjoy the turkey on Christmas day. I also have a smoking box for the bbq, they are so good! You will end up with a deeper flavour, it will be brilliant.
        Cheers Sara

        Reply

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    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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