Smoked Turkey with Sweet Coffee Glaze
Elevate your holiday table with a Smoked Turkey with Sweet Coffee Glaze, a show-stopping centerpiece bursting with bold flavors. This recipe combines the smoky allure of apple wood chips with a rich, caramelized coffee glaze for a savory-sweet masterpiece that’s sure to impress. A flavorful dry rub featuring smoked paprika and coffee grounds infuses the turkey with earthy undertones, while the glaze—made from maple syrup, brewed coffee, and apple cider vinegar—adds a luscious finish. Perfectly brined for juiciness and slow-cooked to tender perfection in a smoker, this 12-pound turkey is ideal for gatherings of 10. Whether you're a BBQ enthusiast or hosting a festive feast, this smoked turkey recipe guarantees a harmonious blend of smoky, sweet, and robust flavors that will leave your guests asking for seconds.
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Ingredients
- 12 pounds whole turkey
- 0.5 cup kosher salt
- 0.5 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons coffee grounds
- 4 tablespoons unsalted butter
- 0.5 cup maple syrup
- 0.25 cup brewed strong coffee
- 1 tablespoon apple cider vinegar
- 4 cups apple wood chips
- 8 cups water
Directions
Step 1
1. Prepare the turkey: Rinse the turkey under cold water, remove any giblets, and pat it dry with paper towels.
Step 2
2. Brine the turkey: In a large pot, dissolve the kosher salt and brown sugar in 8 cups of water. Submerge the turkey in the brine and refrigerate for 12-24 hours.
Step 3
3. Preheat and prepare the smoker: Preheat your smoker to 250°F (121°C). Soak the apple wood chips in water for at least 30 minutes.
Step 4
4. Create the dry rub: In a small bowl, mix black pepper, smoked paprika, garlic powder, onion powder, and coffee grounds.
Step 5
5. Season the turkey: Remove the turkey from the brine, rinse with cold water, and pat dry. Generously apply the dry rub all over the turkey, including under the skin.
Step 6
6. Smoke the turkey: Place the turkey in the smoker and add drained apple wood chips to the smoker box or directly to the coals. Smoke for about 4-5 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C) and the thigh reaches 175°F (79°C). Add more wood chips as needed to maintain smoke.
Step 7
7. Make the coffee glaze: While the turkey is smoking, melt the butter in a small saucepan over medium heat. Stir in the maple syrup, brewed coffee, and apple cider vinegar. Simmer for 5 minutes, then remove from heat.
Step 8
8. Glaze the turkey: During the last hour of cooking, brush the turkey with the coffee glaze every 15-20 minutes to build a sweet, caramelized crust.
Step 9
9. Rest and serve: Once fully cooked, remove the turkey from the smoker and let it rest for 20-30 minutes before carving. Serve warm with additional glaze on the side if desired.
Nutrition Facts
| Serving size | (3439.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1184.3 |
| Total Fat 49.6g | 0% |
| Saturated Fat 28.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 124mg | 0% |
| Sodium 53805.9mg | 0% |
| Total Carbohydrate 197.6g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 177.3g | |
| Protein 5.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 283.4mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 682.9mg | 0% |
Source of Calories