1 Video | Photo: Honey Brined Smoked Turkey Recipe
Ingredients
- 1 gallon hot water
- 1 pound kosher salt
- 2 quarts vegetable broth
- 1 pound honey
- 1 (7-pound) bag of ice
- 1 (15 to 20-pound) turkey, with giblets removed
- Vegetable oil, for rubbing turkey
Directions
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
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By jtavolaro
on April 11, 2013
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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.
By captain steve
on December 30, 2012
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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!!!
By peb's mom
Nashvillet, TN
on November 22, 2012
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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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