Honey Brined Smoked Turkey

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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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I made this recipe this Thanksgiving and ther was not one person that didn't rave about it - even those that don't favor turkey. I had not one slice left over. It has a great light smokey flavor and with the brine, it makes it incredibly moist. I will never cook my turkey any other way again.

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This was a wonderful outcome. Although the BBQ we had did not reach the temperature needed, we were able to get that smoked flavor and then put it in the oven for completion. It was the most juiciest, flavorful turkey I ever had. Awesome!!

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This is the first time I have ever done this to a turkey and I certainly will always do this to any other turkey I bake or BBQ. This is the best method to have a juicy, flavorful bird. My family will love it come Christmas day. Thanks.

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This brine recipe will work well with ANY cooking method you choose. I use it and then stuff and roast my turkey in the oven traditionally. The brining keeps the meat so juicy its unbelieveable! Highly reccommend brining your bird!

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We tried this recipie first on a whole chicken prior to the thanksgiving turkey. Both came out great! We did an adjustment by cooking the birds in a pan on a smoker with hardwood chips and hardwood charchol. Mmmmmm.

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This turkey was so good I started eating it before it hit the table and didn't want to stop! Moist and tender, it was a perfect blend of sweet and savory.

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What a tasty turkey!!! After soaking it over night,we grilled it over charcoal and hickory chips. Thanks!

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With some variations, this is an outstanding way to brine your turkey and add a wonderful taste and glaze to the bird. I smoked it over charcoal, so had to adjust. The turkey was frozen, thawed enough to remove the giblets and wire - use the brine as directed, put it and the mostly frozen bird in a roaster bag inside the cooler and store on the back porch - I turned it 2x daily until thawed - discard the bag and brine, place in smoker breast side DOWN [to keep it juicy] for 4 hours, put it in a clean roaster bag and right back into the smoker for another 4 hours - it was falling off the bone, totally tender, wonderful glaze and taste - ALton has done it again !!