Honey Brined Smoked Turkey

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This is the 3rd time I have prepared this turkey and I just have to say it is the easiest way to prepare a moist, well seasoned turkey. Thank you, Alton, Thank you!!

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This was one of my first attemps at smoking. I had to get up at 4:30 AM X-Mass morning to have dinner ready for that night. It was the first time I got up before my 6 year old daughter. I told her Santa Clause could smell the turkey and was concidering coming back for dinner.

It was a HUGE SUCCESS!!! I never had a turkey with breast meat that had so much flavor. It did not require gravey or seasoning. Now however I may never sleep late on X-Mass again.

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I have smoked turkeys for Thanksgiving for several years now using this receipt and I can't get enough! I was never a big fan of turkey during Thanksgivings past due to thinking the meat was always way too dry, but this receipt takes care of that issue and then some. EVERY holiday bird ought to be done this way.

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I smoked our Christmas turkey this year. To ease stress, I smoked the turkey on Saturday to 145 degrees over 3-4 hours and then popped it in the fridge. Took it out today, broke it down and popped it in the oven at 350-400 degrees till it was finished all the way(about 45 minutes to one hour. My dad hates smoked turkey but absolutely loved mine.

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This turkey was very tasty and moist. Cooked it for Christmas and will continue to use this recipe.

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One of the best tasting turkeys I've ever made! And certainly the easiest. Just a few ingredients required and oven is freed up for other dishes. Unbelievably moist and flavorful. Reminded me a little bit of those smoked turkey legs you get at Walt Disney World but not as strong. I tried this recipe out in between Thanksgiving and Christmas so there wasn't any pressure. We'll be making our turkey this way for Christmas this year. Here's hoping we're not grilling out in a few feet of snow! :D I put my turkey on a disposable cookie sheet vs. right on the grill rack. I also had to turn it around because one side was getting overcooked. But otherwise the directions are perfect. Thanks, Alton! You never steer me wrong.

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I don't normally write reviews, but this recipe was AMAZINGLY easy and soooo yummy!! I bought a package of those really big Ziploc bags and put the turkey and the brine in. Then I stuck the bag into a large cooler and laid a large bag of ice on top and closed the lid for the night. I got many good reviews from some of the pickiest food eaters!! Thanks Alton!

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I had read all the reviews and was kind of skeptic, but this turkey was AMAZING!! I can not believe how much flavor and juicy it was. I used my wood smoker, 1st time smoking one at that. THEE BEST BIRD EVER!.

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This was my first time brining my bird and the results were pretty good. Unfortunately, the batteries in my food scale decided to die when I was preparing the brine, so I didn't get to measure the ingredients by weight. Ironically, I found the turkey a bit salty (and I'm not shy with salt and my dad, who is a saltophobe, didn't find it to be salty at all. Probably totally my fault since I couldn't measure accurately. As someone who doesn't usually like turkey because it's typically dry, I thought it was incredibly moist...I even ate a little of the white meat this year!

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The family counts on me to smoke a turkey every thanksgiving. But, there is competition - each siblings family also prepares a turkey (roasted, grilled, deep fried, over an open fire pit. I followed this recipe (almost to the letter and smoked it in my Brinkmann smoker for 8 hours and it was the best turkey I have ever prepared. My small modifications were to inject the turkey with some diluted honey - my kids LOVE honey turkey - and to use Jack Daniels wood chips in the smoker. Outstanding. Thanks Alton.