This honey baked turkey might be my new favorite Easter recipe, even though I love honey baked ham. This honey baked turkey recipe is simple, uses simple ingredients, and has easy step-by-step instructions to make the best turkey that your whole family will love.
As the holidays approach, many families look forward to preparing a mouthwatering honey baked ham smoked turkey as the centerpiece of their festive meals Combining the succulent sweetness of honey glazed ham with the smoky richness of a smoked turkey results in a spectacular main dish that is sure to become a new tradition.
In this comprehensive guide, we will walk through everything you need to know to cook a flavorful and juicy honey baked ham smoked turkey from start to finish.
Choosing the Right Turkey and Ham
Picking high-quality meats is the first step to making a great honey baked ham smoked turkey. When you buy a turkey, make sure it is fresh and hasn’t been injected with any artificial flavors or solutions. Estimate 1⁄4 to 1⁄2 pound of turkey per person. Choose a cooked, bone-in smoked ham that weighs between 4 and 8 pounds for the ham. Don’t cook the turkey and ham at the same time; let them sit at room temperature for 30 minutes first.
Preparing the Turkey and Ham
To help the turkey retain moisture and absorb the honey glaze, it is highly recommended to brine it overnight before smoking. Make a simple brine by dissolving 1 cup salt and 1⁄2 cup brown sugar into 1 gallon of water. Submerge the turkey in the brine and refrigerate for 8-12 hours. Rinse and pat the turkey dry before moving to the next step.
For the ham, score the fatty outer layer in a diamond pattern. This allows the glaze to penetrate the meat. Also, trim off any hardened edges for more even cooking.
Creating a Signature Honey Glaze
One of the hallmarks of this dish is the honey glaze that provides a sweet counterbalance to the savory smoked meats. Whisk together 1 cup honey, 1⁄4 cup brown sugar, 2 tablespoons mustard, 1 teaspoon cinnamon, 1⁄2 teaspoon cloves, and a pinch of cayenne pepper. You can also experiment with ingredients like orange juice, bourbon, roasted garlic, or chipotle peppers. Reserve half the glaze for serving.
Preparing the Smoker
The turkey and ham need to cook low and slow in a smoker to get the best smoked flavor. Three hours after putting two cups of wood chips in water, add them to the smoker box or foil pouch. Use apple, cherry, hickory, or pecan wood to heat the smoker to 225°F and add flavor. Keep the temperature at this level while smoking by checking the vents and adding more wood as needed.
Smoking and Glazing the Turkey and Ham
The ham should be put on the rack below the brined turkey, with the breast side facing up. For every pound of turkey, smoke it for about 30 minutes, or until the thighs reach 165°F. After two hours, glaze the turkey and ham every thirty minutes, making sure to cover them well. Glaze again just before removing the meats from the smoker. Depending on the size of the turkey, the whole process will take between 4 and 6 hours.
Resting, Carving, and Serving
Once the turkey and ham reach the target internal temperature, remove them from the smoker and allow to rest for 30 minutes before carving. This helps seal in the juices. Carve the turkey into slices and the ham into cubes or slices. Serve warm with the reserved glaze, cranberry sauce, cornbread stuffing, and other favorite sides.
Handy Tips for Success
Follow these tips for the best results when honey baking your smoked turkey:
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Use a thermometer to monitor the internal temperature rather than relying on cook times.
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Add a disposable pan filled with water to the smoker to keep the meat moist.
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If the skin browns too quickly, lightly tent foil over the turkey and ham.
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Let the meat rest before slicing for better moisture retention.
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Carve across the grain of the turkey and ham for tender, bite-sized pieces.
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Refrigerate leftovers within 2 hours and enjoy within 4-5 days. Reheat gently to prevent drying out.
Frequently Asked Questions
What is the best wood to use when smoking a turkey?
Fruit woods like apple, cherry, and pecan work very well and impart a mildly sweet flavor. Hickory is also a popular choice for smoking turkeys.
How long does it take to smoke a 12 lb turkey?
For a 12 lb turkey, estimate a total smoking time of 6 hours at 225°F, including time for glazing. Always use a meat thermometer for doneness.
Should I brine a bone-in smoked ham?
Brining is not necessary for cooked hams since they are cured. Focus on scoring the ham and glazing it instead to add moisture and flavor.
What is the ideal internal temperature for smoked turkey and ham?
Smoke the turkey until the thighs reach 165°F and smoke the ham until it reaches 135-140°F for optimal doneness.
Can I reheat leftover smoked turkey and ham?
Yes, leftovers can be reheated but it is best to gently reheat individual slices to prevent drying out the meat.
Mastering the honey baked ham smoked turkey may take some time and practice, but the reward of incredible flavors and compliments from guests makes it well worth the effort. With the proper techniques, you can achieve the perfect balance of sweet, savory, and smoky in this unique holiday centerpiece.
Honey Baked Turkey Recipe
- ▢ 3 pounds boneless turkey breast
- ▢ 1½ teaspoons kosher salt
- ▢ ½ teaspoon poultry seasoning store-bought or homemade
- ▢ ½ teaspoon ground paprika
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ ¼ teaspoon ground black pepper
- ▢ 2 tablespoons unsalted butter ¼ stick
- ▢ ⅓ cup honey
- ▢ 2 tablespoons unsalted butter ¼ stick
- ▢ 2 tablespoons white wine
- ▢ 1 tablespoon Dijon mustard
- ▢ ½ teaspoon kosher salt
- ▢ ¼ teaspoon ground black pepper
- Pat the turkey dry with paper towels. 3 pounds boneless turkey breast .
- Salt, poultry seasoning, paprika, onion powder, garlic powder, and pepper should all be mixed together in a small dish. Rub the seasoning mixture all over the turkey breast. 1/2 teaspoon of poultry seasoning, 1/2 teaspoon of ground paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of ground black pepper.
- Put the turkey breast in the fridge overnight (at least 8 hours) wrapped in plastic wrap.
- Preheat oven to 325°F.
- Place the turkey breast in a baking dish.
- Melt the butter and rub it over the turkey. 2 tablespoons unsalted butter .
- Put the turkey in the oven and roast it for 1 hour.
- While the turkey is roasting, make the glaze. Put the butter, honey, white wine, Dijon mustard, salt, and pepper in a saucepan. 2 tablespoons of unsalted butter, 2 tablespoons of white wine, 1 tablespoon of Dijon mustard, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
- Turn heat to medium-high until it starts to bubble. Then, reduce to a simmer and cook for 2-3 minutes.
- Once the time is up, take the turkey out of the oven and cover it with ⅓ of the glaze. Place aluminum foil over the skin in a loose way if it turns too brown.
- Roast for another 30 minutes. Take the turkey out of the oven and cover it with ⅓ of the glaze.
- Continue roasting for the remaining 15 minutes.
- Make sure the temperature has reached 165°F in the middle of the meat.
- Spread the remaining glaze over the turkey.
- Wrap the turkey in foil in a loose way and let it rest for 15 minutes before carving.
Last step: Don’t forget to upload a picture of your creation and tag me @thecookierookie on Instagram.
- Don’t skip the overnight chill in the fridge; it makes the flavor so much better!
- Use the chart to learn how long it takes to roast a turkey breast. Estimate 15-20 minutes per pound.
- Make sure the turkey is cooked all the way through to 165°F at its thickest point.
- For 15 minutes, cover the turkey breast with foil and let it rest. This will keep the juices inside.
Notes from the Test Kitchen
This seasoning and glaze will work for a whole turkey. Depending on the size of your turkey, you may need to double or triple the glaze ingredients. You’ll also need to increase the cooking time accordingly. After the first 45 minutes, continue basting the turkey every 30 minutes until 165°F at the thickest point.