Perfect Turkey Recipe On The Pit Barrel Cooker | Orange Spice Turkey Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: canned orange juice

Fresh juice enhances flavor but canned is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without meat.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique sweetness, while brown sugar is less expensive.

Prepare the brine by combining bitter orange juice, regular orange juice, ginger beer, kosher salt, rosemary, thyme, sage, a cinnamon stick, bay leaves, pickling spice, chopped fresh garlic, 1 sliced orange, and Chinese five-spice in a pot.

Bring the brine mixture to a boil, then remove it from heat and let it cool down completely.

Once cooled, place the turkey in a food-grade brining bag inside a bucket.

Pour the brine into the bag with the turkey, ensuring it is submerged. Add distilled water if necessary to cover the turkey completely.

Seal the brining bag and refrigerate overnight.

The next day, remove the turkey from the brine, rinse it off, and blot it dry with paper towels.

Rub the turkey with olive oil, then season with kosher salt and black pepper.

Use butcher twine to truss the turkey legs or use the plastic holder provided by the butcher.

Hang the turkey using a turkey hanger from the pit barrel cooker, tucking the wing tips behind its back for compactness.

Add a small piece of orange wood to the pit barrel for flavor.

Insert a thermometer probe into the breast of the turkey and cook until it reaches 165°F (74°C).

Prepare the glaze by combining honey, melted pork lard, pickling spice, orange zest, salt, raw apple cider vinegar, black pepper, and Chinese five-spice in a saucepan.

Stir in tomato ketchup and bring the glaze to a quick boil, then lower the heat and simmer for about 20 minutes.

Once the turkey reaches 158°F (70°C), pull it from the cooker and glaze it with the prepared mixture.

Return the turkey to the pit barrel and allow the glaze to set while monitoring the temperature until it reaches the target.

Tent the finished turkey loosely with foil and let it rest before carving.

Carve the turkey and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens