Ingredients for Honey Brined Smoked Turkey
- Hot Water
- Kosher Salt
- Vegetable Broth
- Honey
- Ice
- Whole Turkey
- Vegetable Oil
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How to Make Honey Brined Smoked Turkey
- 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
- Recipe summary
- Difficulty: easy
- Prep time: 15 minutes
- Inactive prep time: 13 minutes
- Cook time: 4 hours
- Yield: 10 to 12 servings
Nutrition Information (Approximate per serving)
Sodium
747 g
Sugar
149g
Fat
58g
Carbs
12g
