This is the best Thanksgiving turkey you could possibly imagine. The first time my husband cooked it he was concerned about it getting done, left it on the grill a little longer than suggested, and it literally fell off the bone when we moved it to the serving plate, but I hardly had any leftovers to put away! We have also stuffed the turkey with sweet onion while smoking and it turned out wonderfully.

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Recipe Summary

prep:
10 mins
cook:
4 hrs
additional:
13 hrs
total:
17 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.

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  • Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.

  • Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.

  • Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.

  • Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

  • Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

1308 calories; protein 153.9g; carbohydrates 34.5g; fat 57.9g; cholesterol 446.7mg; sodium 15829.4mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/11/2012
I have used this brine for years. It adds a perfect amount of flavor to the turkey. Instead of following these cooking directions I follow it up with the honey smoked turkey recipe I also found on here. Doing the combination of these two recipes makes amazing turkeys. Read More
(10)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/10/2012
I have used this brine for years. It adds a perfect amount of flavor to the turkey. Instead of following these cooking directions I follow it up with the honey smoked turkey recipe I also found on here. Doing the combination of these two recipes makes amazing turkeys. Read More
(10)
Rating: 5 stars
11/27/2015
This recipe is the greatest I loved it Read More
(1)
Rating: 5 stars
11/19/2017
I've used this brine recipe for years but instead of putting it on the grill I put the turkey in a turkey bag and roast in the oven. It's my go-to for turkey! Read More
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