Honey Brined Smoked Turkey

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I've used this recipe twice. Once for a Thanksgiving turkey and just recently for a wild gobbler harvested in Western PA. I really didn't know what to expect with the wild bird, but it was awesome!!! I pretty much don't cook at all unless called upon to man the grill, so you know there isn't a lot of culinary skill involved with my endeavors. If you follow the instructions, you can't go wrong with this recipe. Thank you Alton Brown!!!

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I followed the recipe to the letter, and I ended up with a horribly burned bird. The grill I was using actually caught fire from the wood chips. Then I watched the video, and to my chagrin discovered that there were a few details missing from the printed recipe. If I ever try this brining again, it'll be in the oven, but meanwhile you have a very disappointed fan here.

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I have watched Alton for who knows but only used parts of recipes to adapt in my cooking, but thw wife had got us a new smoker and found this recipe.I am totally straight up: This is the absolute BEST turkey I have ever eaten!!!! I followed recipe to a tee. I kind of quick thawed the turkey by placing in lukewarm water until cool and the changed water again. I did this in bath tub so I could drain water out of cooler (still had turkeys in wrap. The t-stat on my new grill went bad the first hour so I had to use a insert thermometer. I smoked with light hickory and cherry. Again, THE BEST turkey we've had !!!! Thank you Mr.Brown!!!

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We have made this turkey for Thanksgiving dinner for the last three years using my late father-in-law's 30 year old Coleman gas smoker and it is terrific. Very moist and flavorful. We have used both mesquite and applewood and have been pleased with both. So simple and good!

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This is a terrific and reliable brine. I have used it three times with great results all three times. I roast my turkey (I do not have a smoker and it works great - I get lots of compliments and the texture of the turkey meat is wonderful, even the charred breast pieces. I have also tried Alton's other brine, Good Eats Roast Turkey brine, which is also pretty good, but I like this one better, as it has fewer ingredients, I like the honey, and I like the simplicity of it. I did need to double everything, because I was using a big cooler and a turkey brining bag, and needed a lot of brine. Today I brined my 19 lb turkey for 12 hours and it was yummy!

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As a nurse, I made this for my coworkers at the hospital as well as one for my family. There wasn't enough leftovers for even one sandwich. Even the doctors were picking the last of the meat off the bones! Alton Brown is fun to watch and this recipient is easy to follow.

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Used this recipe last year for both Thanksgiving and Christmas and got rave reviews. Some people thought we bought it from a local smoke house. My husband used a Cajun smoker which is different from the grill but worked out great. Will use this recipe again this year. I never liked smoked turkey and you have made a believer out of me. Thanks Alton!!!

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Made this recipe two years ago, and now am back for more. I'll put the turkey in the brine late Tuesday afternoon. On Wednesday, I'll smoke it with low heat not exceeding 275 degrees, in a New Braunfels smoker, for about six to eight hours with mixed fruit wood chips, and then, if needed, finish it off for temp on Thursday, in the oven.

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The last 3 years my dad and I have had a friendly competition on who could make the best turkey for thanksgiving and I have won 3 years in a row with this recipe! Thanks Alton!

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Had a pre-Thanksgiving feast yesterday and tested out this recipe on two turkey breasts to see if it would be good enough for the main event next week. It was amazing! The meat was so juicy. And, the sweetness from the honey brine was great blended with the smokiness. Got rave reviews!