Tangerine-Tamarind Brined and Glazed Turkey, we did this on our gasser. But you can do this on any grill and even in your oven. We brined our turkey in a Tangerine-Tamarind Brine overnight and then we put it on the rotisserie with a Wedgie for that “Kiss of Smoke”.

Four and ½ hours later we had a Tangerine-Tamarind infused turkey that was moist and delicious from the rotisserie on our gas grill. Slow smoked and seasoned to perfection with Chef of the Future Orange Ginger Pepper Seasoning.  Pull apart tender and juicy with a “Kiss of Smoke” in every bite.

Smokin’ on Your Gasser because there are a lot of fine gas grills out there; in fact, there are more gas grills in America’s back yards than any other. We get a lot of comments like “I have a gas grill and I can’t do that. Or I can’t Smoke or do any “Low & Slow” cooks on my grill.

So, with a little help from BBQ Pellets on Line’s Wedgie  we thought we would show you how to do anything you can dream of on your gasser. We’ll show you how to do “Slow Smoking” and then “Low & Slow BBQ”. We are also thinking about doing some “Cold Smoked Cheese”. Then doing some grilling “Hot and Fast” all with a “Kiss of Smoke”.

The important thing to keep in mind is TIME & TEMPERATURE! If you can control the heat you can smoke in anything, even in a cardboard box.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

Prep Time: 10 minutes
Cook Time: 4 ½ hours @ 400* (205c)
Grill: Gas Grill
Pellets: BBQPelletsOnline in a Wedgie

What You Need for Smokin on Your Gasser: 

First, you need a grill that has burners go front to back.

You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But it doesn’t matter if you use the left or right burner. You need at least 3 burners with 4 to 6 being even better.

You need some kind of oven thermometer so you can see the temperature of the meat on your grill grate. Your hood thermometer won’t help, you don’t care what the temp is up there. But you need to know what it is where the meat is.

I use a Maverick XR50 that has 4 probes, for the meat and one for the grill level. I only used one probe for my grill temp. and a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Then, you need a “Smoke Box” and the “Wedgie” (See Our Store) is a good one. The cool thing about using the “Wedgie” is that BBQ Pellets on Line sells 1, 3 or 10 pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different pellets!

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

Ingredients: Tangerine-Tamarind Brined and Glazed Turkey

• 1 turkey (ours was 14 lbs.)
• Chef of the Future Orange Ginger Pepper Seasoning, to taste
• Duck Fat

Ingredients:  Tangerine-Tamarind Brine

• 1 cup brown sugar
• 1/3 cup sea salt
• 2 Tablespoons black pepper
• 2 Tablespoons garlic powder
• 2 Tablespoons Tamarind paste
• 2 Tablespoons freshly grated ginger
• 1 Tablespoon red pepper flakes
• 3 cups tangerine juice (Patti juiced about 13 tangerines)
• 2 tangerines sliced with peel

Ingredients:  Tangerine-Tamarind Glaze

• 2 cups tangerine juice
• 1 cup apple cider vingar
• ½ cup brown sugar
• 2 Tablespoons Chef of the Future Orange Ginger Pepper Seasoning
• 2 Tablespoons freshly grated ginger
• 1 Tablespoon tamarind paste

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

Cooking Directions: Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser

You don’t have to brine your turkey because they come already brined. But you can easily add another layer of flavor by doing a brine. So, if you are doing a brine put all the seasonings together in a pot and bring to a slow boil. Let it boil for about 10 minutes or so to release the flavors and let them blend and get happy…

Let the brine cool to room temp. Most times I add ice to the hot brine to speed up the cool down.

Place your bird into a pot and add the “cool” brine topping off with water mixing well to completely cover the bird. Then, into the fridge overnight, or until you’re ready.

Remove your turkey from the brine and rinse it off well to remove the brine or it will be too salty. This brine was made with real fruit juices, so I saved it to use in a “Water Pan” instead of water adding a bit more flavor and moisture as it cooks. Refill the water pan as needed.

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

Put your bird on your rotisserie, I left the legs bound and tied the wings with butchers’ cord, so they would not flop around as you cook it. Set it up on a cold grill and test the rotisserie to make sure the turkey turns freely. Oil (we use duck fat) the bird now and season with the Chef of the Future Orange Ginger Pepper Seasoning,  to taste. The oil keeps the seasoning on the bird and helps with browning.

If you are using a water pan set it over a burner and push it under the turkey if you can and it still turns freely. I also put some foil down under the turkey to shield it from any “Direct Heat”.

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

Ok, now that everything is set up light your left and center burners on low heat and light your Wedgie. Low setting on this grill is about 400* (205c) and will vary a bit from grill to grill. And that’s OK because we are cooking to an internal temperature around 175* (80c). About 4 ½ hours on this grill.

For the glaze mix all the ingredients in a pot and simmer for about 10 minutes or so. I start brushing the glaze on about every 15 minutes of the last hour of my cook.

When your turkey reaches an internal temperature around 175* (80c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c) but I like the way it flakes apart when you cook it to a little higher temp. Keep in mind that the turkey will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

 

 

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

 

 

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

 

 

Tangerine-Tamarind Brined and Glazed Turkey Smokin’ on Your Gasser
A BBQ Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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