Why You’ll Love Maple Citrus Spatchcock Turkey Recipe
I love this recipe because it transforms a classic turkey into something bold and unforgettable. I get incredibly juicy meat from the brine, rich flavor from the butter tucked under the skin, and a glossy, flavorful finish from the maple citrus glaze. I also appreciate how spatchcocking reduces cook time and creates evenly cooked, tender meat every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Turkey: 1 Whole Turkey (14-16 lbs) fully thawed ½ cup Maple Citrus Seasoning 2 Unsalted Butter sticks cut into pieces
Brine: 2 Gallons Water 1 cup Salt 1 cup Sugar 2-3 Bay Leaves 2-3 Cinnamon Sticks
Maple Citrus Glaze: 4 oz Apple Cider 1 Navel Orange juiced 2.5 tbsp Maple Syrup 1 tsp Cinnamon
Directions
I begin by making sure the turkey is fully thawed. I prepare the brine by mixing the water, salt, and sugar in a large food-safe container until fully dissolved. I add the bay leaves and cinnamon sticks, then submerge the turkey completely. I cover it and refrigerate it for at least four hours, though I prefer overnight for maximum flavor and moisture.
After brining, I remove the turkey, pat it dry well, and discard the brine. I spatchcock the turkey by removing the backbone with kitchen shears, then pressing firmly on the breastbone until the bird lays flat.
I gently loosen the skin from the meat and place pieces of butter under the skin on the breasts and thighs. I season the turkey generously with the maple citrus seasoning and refrigerate it briefly so the seasoning sets nicely.
I preheat the smoker to 275°F for indirect cooking and place the turkey inside. I cook it until the internal temperature reaches 165°F in both the breast and thighs.
About 30 minutes before the turkey finishes cooking, I prepare the glaze by simmering the apple cider until slightly reduced. I stir in the orange juice, maple syrup, and cinnamon. I brush the glaze over the turkey and allow it to finish cooking until fully done and beautifully glazed.
Servings and Timing
This recipe serves 8 people. I spend about 40 minutes on preparation, 4 hours cooking, and roughly 4 hours and 30 minutes brining, for a total time of approximately 7 hours and 40 minutes.
Variations
I sometimes add a pinch of chili flakes to the glaze for a touch of heat or a splash of extra citrus juice for more brightness. When I want a deeper spice profile, I mix a little smoked paprika into the seasoning.
Storage/Reheating
I store leftover turkey in an airtight container in the refrigerator for up to four days. To reheat, I warm it gently in the oven covered with foil to keep the meat moist and tender.
FAQs
Why do I spatchcock the turkey?
I spatchcock because it allows the turkey to cook faster and more evenly.
Can I brine the turkey overnight?
I find overnight brining gives the best flavor without overpowering the meat.
Can I cook this without a smoker?
I’ve also made this using indirect heat on a grill with excellent results.
How do I know when the turkey is done?
I check that both the breast and thighs reach an internal temperature of 165°F.
Can I skip the glaze?
I can skip it, but I think the glaze adds a beautiful finish and extra flavor.
What type of wood do I like for smoking?
I usually choose apple or hickory for a balanced smoky flavor.
Can I make the glaze ahead of time?
I often prepare it ahead and gently reheat it before brushing it on the turkey.
Should I rest the turkey before carving?
I always let it rest so the juices redistribute evenly.
Can I use a smaller turkey?
I adjust the cooking time slightly when using a smaller bird.
What sides pair well with this turkey?
I like serving it with mashed potatoes, stuffing, and roasted vegetables.
Conclusion
I rely on this maple citrus spatchcock turkey when I want a juicy, flavorful centerpiece that truly stands out. The combination of brining, spatchcocking, and glazing creates a rich, tender turkey that’s perfect for special gatherings and a recipe I’m always proud to serve.
Birria Ramen is a bold, comforting fusion dish featuring slow-braised, smoky beef birria paired with rich, creamy ramen noodles and finished with eggs, herbs, and a deeply flavorful consommé.
Ingredients
1 whole beef chuck roast, cubed
1.5 tablespoons kosher salt
1.5 tablespoons black pepper
1.5 tablespoons garlic powder
Hot sauce (optional, to taste)
3 ancho chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
2 chipotle chiles, stemmed and seeded
8–10 garlic cloves
2 cups water
2–3 cups beef broth
2 tomatoes, cubed
1/2 white onion, sliced
1.5 tablespoons Mexican oregano
2 tablespoons black pepper
1 tablespoon sea salt
2 cinnamon sticks
2 bay leaves
2 packs carbonara-style ramen noodles
4 tablespoons mayonnaise
2 tablespoons minced garlic
2 egg yolks
2–3 soft-boiled eggs, sliced
Chopped cilantro, for garnish
Diced red onion, for garnish
Instructions
Season cubed chuck roast with kosher salt, black pepper, and garlic powder.
Sear beef over medium-high heat until browned on all sides; set aside.
In a Dutch oven, char ancho chiles, guajillo chiles, chipotle chiles, onion, tomatoes, and garlic.
Add water and simmer briefly, then blend until smooth to create chile paste.
Return beef to the pot and add chile paste, beef broth, oregano, black pepper, sea salt, cinnamon sticks, and bay leaves.
Cover and simmer on low heat until beef is fork-tender, skimming excess fat.
Remove beef, discard bay leaves and cinnamon sticks, strain broth to make consommé, and shred beef.
Soft-boil eggs, cool in ice bath, peel, and slice.
Cook ramen noodles and reserve some noodle water.
Mix ramen seasoning with mayonnaise, egg yolks, minced garlic, and hot noodle water until creamy.
Toss noodles in the sauce until fully coated.
Top ramen with shredded birria beef, soft-boiled eggs, cilantro, and red onion.
Serve hot with extra consommé if desired.
Notes
Adjust spice level by reducing chipotle chiles.
Straining the consommé gives a smoother ramen broth.
