Name: PERSIMMON GLAZE NO-BRINE SMOKED TURKEY
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 10
Ingredients: 1 turkey, about 12-16 lbs; 1/4 cup kosher salt; 1/4 tsp freshly ground pepper; ½ cup softened butter for under skin; Persimmon Glaze for Basting; 2 Oranges; 1 Lemon; 3 Sprigs Rosemary; 1 Head of Garlic; 2 cups chopped fresh persimmons; 2 cups pineapple juice unsweetened (or orange juice alternative); 2 cups light brown sugar; 1/4 cup apple cider vinegar; 1 cup Tamari or Soy sauce; 1 1/2 tbsp ginger puree; 1/4 green onions chopped; 1 tbsp avocado oil; Smoker; Small bowl; Roasting pan w rack; Chef Knife; Instant read thermometer

PERSIMMON GLAZE NO-BRINE SMOKED TURKEY

Author

Jason Glover

Servings

Prep Time

20 minutes

Cook Time

6 hours

A no-brine smoked turkey finished with a glossy, sweet-tangy persimmon glaze delivers rich, natural turkey flavor enhanced by subtle smoke and bright seasonal fruit.

Ingredients

1 turkey, about 12-16 lbs

Rub

1/4 cup kosher salt
1/4 tsp freshly ground pepper
½ cup softened butter for under skin
Persimmon Glaze for Basting

Aromatics

2 Oranges
1 Lemon
3 Sprigs Rosemary
1 Head of Garlic

Persimmon Glaze & Dipping Sauce

2 cups chopped fresh persimmons
2 cups pineapple juice unsweetened (or orange juice alternative)
2 cups light brown sugar
1/4 cup apple cider vinegar
1 cup Tamari or Soy sauce
1 1/2 tbsp ginger puree
1/4 green onions chopped
1 tbsp avocado oil

Tools

Smoker
Small bowl
Roasting pan w rack
Chef Knife
Instant read thermometer

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Directions

Turkey Directions

Preheat your smoker to 250°F. On super smoke if you have it.
In a small bowl, combine salt and pepper for the rub and mix well.
Rinse turkey and pat dry with paper towels.
Use your fingers to gently separate the skin from beneath the breasts and around the thighs. Mix softened butter about under the breast and thighs then sprinkle the rub all over the turkey and inside of the cavity.
Cut the oranges and lemon in half, cut the top off the head of garlic and add in the rosemary sprigs inside the cavity.
Place your turkey in a large roasting pan on a rack, breast side up add 2 cups of water to the bottom of the pan.
Baste the bird with the Persimmon Glaze every 30-40 mins.
Smoke for about 2 hours, until an internal temperature of 150°F is reached in the thickest part of the breast. Increase smoker to 350°F and set your probe to 165°F. Continue cooking until breast reaches 165°F and legs reach 180°F.
Remove from the smoker and allow to rest for 20-30 minutes.
Carve, serve, and enjoy!

Persimmon Glaze & Dipping Sauce

Heat up your sauce pan on medium heat with the Avocado oil and add the ginger, cooking until fragrant about 5 minutes.
Add remaining ingredients and bring to simmer. Stir and continue cooking until mixture thickens up into a glaze, about 30 minutes.
Puree the mixture with an immersion blender then strain it through a fine strainer to remove any large pieces.
Use the glaze to baste the turkey, or serve as a dipping sauce.