Honey Brined Smoked Turkey
- 20m Prep Time
- 2h Cook Time
- 2h Ready In
A whole turkey is brined in a honey-salt solution, then smoked on the grill with hickory wood chips until golden and juicy. The result is a flavorful, moist bird perfect for holiday feasts.
Ingredients
- 3.79 L hot water
- 454 g kosher salt
- 1.89 L vegetable broth
- 454 g honey
- 1 ice
- 1 whole turkey, with giblets removed
- 29.6 ml vegetable oil for rubbing
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 854 mg
- Iron: 10.7 mg
- Magnesium: 124 mg
- Phosphorus: 595 mg
- Potassium: 1384 mg
- Zinc: 15.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3.79 L hot water
- 454 g kosher salt
- 1.89 L vegetable broth
- 454 g honey
- 1 ice
- 1 whole turkey, with giblets removed
Prepare
- 29.6 ml vegetable oil, for rubbing
Let's Cook
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Step 1.
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.
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Step 2.
Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
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Step 3.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
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Step 4.
Heat the grill to 400 degrees F.
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Step 5.
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.
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Step 6.
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.
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Step 7.
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.
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Step 8.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve.