Maple Orange Glazed Turkey – Sweet & Savory Holiday Meal On The Grill

Get ready to impress this holiday season with our Orange Maple Glazed Turkey, prepared spatchcock style for faster, more even cooking. We start by brining the bird overnight in Sweetwater Spice Classic Holiday Brine, infusing it with delicious flavor and moisture. Then, we create a mouthwatering orange maple glaze that strikes the perfect balance of sweet and savory. This recipe will leave your family raving about the juiciest, most flavorful turkey they’ve ever had. Perfect for your holiday table!

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00:00 Introduction
00:21 Spatchcocking
02:00 Peeling Back the Skin
02:17 Brining
04:19 Patting Dry
04:39 Seasoning
05:27 Adding Butter
05:55 Finishing Seasoning
06:35 On the Grill
07:40 Orange Maple Glaze
08:33 Carving
10:27 Get A Bite!
11:02 Like & Subscribe!

[pacman_]

I've never pulled back the turkey skin like that. I've learned a lot of techniques. The presentation on the baking pan is nice.

[AlanNAlaska]

I used the Sweetwater Spice Brine and the Ranchero seasoning last Thanksgiving, but injected the bird with infused butter instead of putting butter under the skin. The whole family said it was the best turkey they had ever had. I am stoked for this year's bird!

[ClintInTheOut]

Chef Tom, I just want to let you know that we all see you dropping those pounds. You’re looking good my brother! Also that turkey looks freaking amazing!

[relewis]

A couple years ago you did the spatchcock holiday turkey with the same ingredients minus the maple glaze, and I have made it every year since! Hands down my favorite turkey recipe. Might have to do this version this year!

[chrisgough]

Chef Tom, I am tasked with making turkey for Thanksgiving this year for about 20ish people. I would like to do a mild turkey, potentially this recipe, but would like to do a spicy version too. I would be interested to see how you blend heat in with the traditional flavors or how you would do one even non-traditional. Thank you for continuing to post these recipes!!!

[lancedean]

Great video, I so need to get me a set of the Drip Ez containers

[dk.fresh]

Thank you Chef Tom for this well-detailed video on this recipe! I just picked up my YS640 a few months ago and am gearing up to do my first smoked turkey this Thanksgiving! I have two questions for you (and I apologize if I missed this in the video or the comments section ... balsamic, glaze or vinegar? It almost appeared that you used a glaze for this. Second (always a question for me at this point) ... where do I put the damn damper??? Thanks again ... love the channel ... love it! Happy Thanksgiving to you and your family! DK

[mfparkison]

Tom, do you recommend rinsing the brine off? Thanks.

[barksjohnson]

Can I get info on the cooking plate you are using plz.?!🔥

[mindycastro]

I'd like to try this recipe, but need to do it in the oven instead of a smoker. Are there any adjustments I would need to make to the recipe or the cook temp/time?

[lemn]

quick question: any reason why you didn't air-dry it like in most of your other turkey recipes?

[Kaution]

Chef Tom - If you remember how many pounds was this turkey and long did it take to smoke at until done? I'm asking to plan my cook prior to serving dinner

[scottchelski]

The glaze I use is maple Bourbon Glaze

[Brandondrumkc]

Yeah I'm 2 out of 2 on attend turkey wins so far. This one might be too sweet for traditionalist but I'm gonna do it

[lowdownone]

I would think the brine plus the rub would be too much salt,

[brandonyano]

Always rough when there’s a glaring spelling error in the thumbnail.