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Recette de dinde fumée lentement avec glaçage au sirop de canne et au café

Name: Slow-Smoked Turkey with Cane Syrup-Coffee Glaze
Prep time: 3 h
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 8-10
Ingredients: 128 oz water; 1 cup apple cider vinegar; ½ cup ground coffee, preferably chicory coffee; 1 large onion (halved); 12 large thyme sprigs (tied together); ¼cup kosher salt; 1 tablespoon black peppercorns; 2 cups light brown sugar or 3 cane syrup; 11 pound turkey; 3 cups hickory chips; Vegetable oil (for brushing)

novembre 11, 2020 1 lire la lecture

Thanksgiving approche ! Braiser la dinde dans un mélange de café, de vinaigre de cidre et de sirop de canne ou de cassonade donne des saveurs merveilleusement complexes : sucrées, amères et herbacées. Essayez cette recette spéciale !

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Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

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Author:

Wabilogic Administrator

Servings

8-10

Prep Time

3 hours

Cook Time

1 hour 5 minutes

Thanksgiving is coming! Braising the turkey first in a mix of coffee, apple cider vinegar and cane syrup or brown sugar results in marvelously complex flavors—sweet, bitter and herbaceous. Try this special recipe out!

Image of Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

Ingredients

128 oz water
1 cup apple cider vinegar
½ cup ground coffee, preferably chicory coffee
1 large onion (halved)
12 large thyme sprigs (tied together)
¼cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar or 3 cane syrup
11 pound turkey
3 cups hickory chips
Vegetable oil (for brushing)

Directions

Bring 64 oz of the water in a saucepan to a boil; keep warm.
Combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water in a stockpot, bring to a boil.
Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.
Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar.
Light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil.
Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes.
Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary.
The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let rest 20 minutes before carving.