Honey Brined Smoked Turkey

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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.

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I've made the Thanksgiving turkey every year for the last 15 years and it's always moist and delicious. I generally go for the herb butter under and over the skin and stuff with lemon, onion, garlic, and tons of fresh herbs. I'm a white meat person and I've just come to accept that turkey breast just doesn't get as moist or have as much flavor as chicken, so you need to smother it in gravy and enjoy. That all changed yesterday. We had a 22 pounder so I doubled the brine (adding pure maple syrup when I ran out of honey and left it for 12 hours. I'm so used to seasoning the heck out of the bird so it was hard to resist not just using veg oil after the brine. I used hickory chips in the "smoke bomb" and it took about 5 hours on the grill. This was, by far, the most moist and flavorful turkey I have ever had. Even if I don't smoke it on the grill in the future I will never again do a turkey without brining. Thank you Alton for this amazing recipe!

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I have made many, many turkeys deepfried and on the Weber. All have been good. This is the first time I have brined a turkey. I added more vegtable to stock to my brine (1 galllon and honey (1.5 lbs. than the above. I brined for 12 hours in a plastic bucket in my garage (November in Wisconsin cold enough. It was a 22 lb bird and I started it indirect (25 briquets per side w/ a water soaked large stick of applewood on each side on the Weber 9 AM. I made a heat sheild as Alton shows and had my foil ready. I applied the foil after the 1st hour. I added 8 fresh coals each hour and a new (and smaller stick of wood. I put my heat probe in at 1 PM and it was already over the prescribed 161 degrees. That was fastest turkey on the grill, ever.
It also is the best we have ever had. I was amazed at how very moist it was and it had a perfect smoke flavor. My wife and I concluded this was the best ever turkey we have made. It is now our new tradition!!!
Alton you are the best!!!

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I used this brine recipe last year for Thanksgiving and we loved it so much we put it in our "Thanksgiving Check List". Although we didn't smoke the turkey for lack of smoking capabilities, roasting the turkey in the oven was completely successful and we will use this brine again I am sure.

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I made this last year and it was absolutely delicious.. Very juicey and so very flavorful.. I was sceptical about it at first thinking it would be dry but it wasn't, it was one of the best turkeys I ever made.. I would give it 10 stars if I could.

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Made this a few years ago, and everyone marveled at how smoketasticly tasty it was. I added some thyme and herbs to the smoke bombs when I made it and the smell was out of this world. If you've never tried smoking your turkey, this is the recipe you need. Mmm.

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Awesome recipe...I am looking forward to it again this year. Just a tip to add...I use my large turkey frying "pot" to soak the bird. It is large and easy to use. I use the strainer to pull the turkey out after brining...no need to stick my arms down into the brine to pull it out!

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Turkey turned out very tasty and tender last year. will be trying this again this week