Honey Brined Smoked Turkey

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This was the first time I brined my turkey & I used this recipe. I added a rub in between the meat & the skin then smoked it & it was the juciest bird ever! I use this every time now!

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Has anyone used this recipe with a Traeger Grill?

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Alton, this is the most delicous brine recipe. We have used it every year since you first aired this recipe. It makes a massive difference in the moistness and flavor of our turkey, whether I brine and bake or brine and deep fry. This is a keeper!

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Question......have any of you stuffed the turkey?

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Tired of dry flavorless birds I took charge of the Turkey last year. Brining was simple and effective. Watch the skin and be prepared to apply foil not long into cooking as mine would have burned had I not caught it earlier. Smoke flavor was present but not overbearing. White meat was moist and flavorful. Thanks Alton, you saved the bird this year.

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This is awesome. For generations, we've been eating the same old blah bird at Thanksgiving. Finally, a recipe that is worthy of passing on. The word succulent was invented for this recipe. I tried it with a chicken, first, to make sure I could do it and that was fabulous, too. We didn't have a smoker, so it was cooked in the oven, but it still makes the best tasting turkey we ever ate. No worries about leftovers - it was picked clean by the end of the day!

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I didn't think it was possible, but I actually ATE turkey for Thanksgiving. We cooked it in a smoker rather than the grill, so it took like 7 hours to reach 160, but we devoured it despite being full from the rest of dinner (it was ready hours after we started eating. We put a pan of apple juice and aromatics underneath the bird (bird was not sitting in the liquid and marinated the bird every 15 minutes to keep it moist. Definitely putting it on the list for next year.

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Simple yet amazing. Alton, you are the best! Love the use of "Science" in all your recipes! Followed recipe, used Apple Wood Chunks in Weber Smoker. Amazingly moist, flavorful and beautiful bird! Already ordered a fresh 20 lb turkey for next week to have family and friends over to share this turkey experience. Will kick it up a notch by adding some cut apples, cinnamon and sage to the cavity.

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I used the brine as directed. I added some dry rub under the skin and a little on the top. Smoked it in a Brinkman Smoker using natural charcoal. I also added apple juice to the water pan.

This was by far the most flavorful and moist turkey I have ever eaten.

It took me about 4.5 hours to cook a 10 lb bird.

I will use this recipe again!

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I have made this turkey recipe several times. We have now adopted it as our new Thanksgiving turkey recipe. You have never had a more tender or juicy turkey.