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Honey Brined Smoked Turkey Recipe

Honey Brined Smoked Turkey

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (218)

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Average Rating:

Total Reviews: 218

Showing 201-210 of 218

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  • on January 06, 2005

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    All I can say is WOW! The tukey was juicy and smoky and downright delicious. All that was left was the carcass. ALTON YOU ARE THE MAN!

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  • on December 31, 2004

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    I used this brining technique with both my Thanksgiving and Christmas turkeys this year. Even though I baked my turkeys in the oven and not on the grill, I still consider this a recipe I'll keep forever. My family could not stop talking about how flavorful and juicy the turkey was! Thanks Alton!!

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  • on December 30, 2004

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    very good

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  • on December 24, 2004

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    Alton's previous brined turkey was so good, I was the king of turkey in our house for quite some time now. This new recipe is the best turkey ever. Bar none. It comes out with a beautiful color, its very juice and it is delicious. Thanks again Alton!!

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  • on December 19, 2004

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    For Thanksgiving we had two turkeys. One my Mother made (her old way with a glad cooking bag and cloves and the one I made (on the grill in this honey brine. Needless to say There was nothing left of my turkey to take home but we did have left overs of my mothers. Now everyone wants me to cook the Christmas Turkey. Just remeber to get a digital thermometer so you cook it just right.

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  • on December 15, 2004

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    This was absolutely delicious!! We will definately do this again for Christmas. It made the Turkey so moist and juicy. The flavor was remarkable!!

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  • on December 15, 2004

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    I made this on a propane grill on Thanksgiving. My husband was convinced it would be too cold and the turkey wouldn't get done. (It was 20 degrees in Iowa that say. He was wrong. The turkey turned out great, the juiciest 19lb bird I've ever made. Be sure to check every 45 minutes or so, at one point my smoke bomb caught on fire and burnt a little of the turkey's butt. Most of it wiped off. Also, don't forget to cover with aluminum foil after the first hour or so. I forget, and the turkey was pretty black. However, most of it wiped off and my guests said it looked and tasted fantastic.

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  • on December 14, 2004

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    I thought the recipe was pretty simple. I am used to smoking stuff though. I bought a fresh turkey 2 days ahead of Thanksgiving, started the marination the next day at noon, rubbed the inside with rosemary and sage and left those inside the turkey, plus a cinnamon stick, rubbed the outside with cocnut oil, which solidifed, olive oil would have been better. Started smoking at midnight with charcoal and a foil pack of rosemary, sage, cinnamon and mesquite chips every couple hours. My smoker has a water pan in it of course. It was too cold to get quite up to temp, I had to finish it in a small roaster oven (in a roasting bag at about 6am the next morning to get it up the last few degrees. (I was checking it and adding charcoal every hour or so all night. Everyone loved it and the smoky flavor. Mom loved having her oven free for everything else. I loved that it had plenty of time to cool before slicing. I used the juices that came out in the roaster over to make gravy, which was unique, but tasty. I thought the turkey was a bit too smoky, but as leftovers the smokiness was just right. It made a good breakfast meat. The next time, I might use propane so that I won't have to work so hard all night, and to be not quite so smoky. I'll use more soakes wood chips for smokiness to replace the charcoal.

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  • on December 06, 2004

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    Definitely juicy. Using the external thermometer and pulling out at 160-161 really helped. White meat was like smoked white turkey and dark meat tasted a lot like ham. Both very juicy.

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  • on December 01, 2004

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    Saw the show at 11:00pm Wed. Night...Ran to Walmart bought the stuff. Back and DONE by 12:10am.

    On Turkey day I smoked the bird as called for...Here is the big news...I had to drain the cutting board 2 times it was Sooooo juicy.

    GREAT RECIPE!

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