Turkey is a favorite of mine. I look forward to the holidays every year for a chance to cook a turkey. I know they are available year-round but the memories I have of cooking turkey with my father on Thanksgiving keep me wanting the whole production of a Thanksgiving meal. It was always a time to get creative in the kitchen. I made my first entire Thanksgiving meal when I was 14 years old. It was those experiences learning about timing and multi-tasking that would eventually lead me on a path to becoming a chef. This year I’m sharing my recipe for Citrus Chile Smoked Turkey, cooked on my Traeger Pro 780. If you pick up the Turkey pellets, the Orange Brine Kit is included. The last couple of years I have learned about brining and the extra step is totally worth it! I also brine my chickens before roasting them.
Citrus pairs so nicely with turkey and this not-so-traditional recipe with Chile paste makes for a flavor packed bird. Leftovers are great for tacos, sandwiches, enchiladas, and tamales. Save the bones and make turkey bone broth in your pressure cooker or on the stovetop. You can always put the cooked bones in a plastic bag and freeze them until you are ready to make bone broth, which also freezes well. It’s great to have on hand for the cold days ahead and anytime you feel a cold coming on.
Citrus Chile Smoked Turkey
Ingredients
Chile Paste
- 10 each dried guajillo chile peppers
- 8-10 each dried pasilla ancho chile peppers
- 8-10 each dried New Mexico chile peppers
- 2 T cumin seeds
- 1 medium onion chopped
- 1 head garlic peeled, crushed
- 4 cups hot water
Turkey Brine
- 1 packet Traeger Orange Brine
- 3 cups water plus more cold water to cover the turkey
- 5-6 each cold beers
- 3 cups chile paste
- variety of cut citrus oranges, blood oranges, limes
Turkey
- 4 cups broth or water
- 3 cups chile paste
- sliced oranges
- sliced onion
- fresh oregano
Honey Lime Butter, for basting
- 1/2 cup butter melted
- 1/4 cup fresh lime juice
- 3 T honey
Instructions
Chile Paste
- Preheat a cast iron skillet on your grill at 350-400F.
- Add the dried chiles and cumin seeds and toast for 5-8 minutes until they have a nice aroma and start to puff up.
- Remove from grill and snip off the stems with kitchen shears.
- Place the peppers in a pot and pour four cups of hot/boiling water over them.
- Soak the chiles for 10 minutes, until they have softened.
- Add the chiles and toasted cumin seeds to a blender, with the soaking liquid, the chopped onion and head of peeled garlic cloves.
- Blend until smooth.
- Split into two portions. One for the brine (about 3 cups) and one for the Turkey.
Brine Preparation
- Mix the Traeger Orange Brine into 3 cups of boiling water and cook until brine is dissolved, stirring occasionally.
- Add ice to cool the brine, before adding it to a food safe container, YETI bucket, or brining bag.
- Add the beer to the brine along with 3 cups chile paste, some cut citrus (squeeze it into the brine), and add the turkey.
- Add enough cold water to cover the turkey with the brine. Cover and refrigerate 12 hours or overnight.
Turkey Preparation
- Remove the turkey from the brine and rinse with cold water.
- Pat dry.
- Tuck the wings under the turkey away from the breast.
- Rub the turkey skin with chile paste and place some of the chile paste under the skin.
- Refrigerate several hours or ideally overnight.
Smoking the Turkey
- Remove the turkey from the refrigerator and let it start to come to room temperature. 1-2 hours depending on the size.
- Preheat your grill to 275F.
- In the turkey cavity, place some sliced onions, crushed garlic cloves, orange slices, and fresh oregano. Don’t pack them in, because you want air to flow around.
- Tie the legs together.
- Place on a rack in a roasting pan, or you can grill directly on the grill grate. I prefer the rack and pan to catch drippings.
- If using a rack and roasting pan, add 3-4 cups broth or water to the pan so it doesn’t burn.
- Place the turkey on the grill.
- Allow to smoke until cooked to an internal temp of 165F in the thigh, and breast.
- After the first hour or 90 minutes, baste occasionally with honey-lime-melted butter mixture.
- Cover the turkey with foil if it starts to brown too quickly.
- You can also turn the heat up towards the end to cook it more quickly.
- Once the internal temp is 165, remove the turkey from the grill.
- Tent with foil and allow to rest at least 20 minutes before carving. That’s a good time to finish your sides and make gravy if desired.
- Enjoy!
