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My review
Honey Brined Smoked Turkey
3 made it |
3 reviews
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1
wendypindy
"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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Ingredients
17 h 10 m servings 1308Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
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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...
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!