4 hrs 15 mins
Recipe courtesy Alton Brown, 2004 See this recipe on air Tuesday Nov. 13 at 12:00 AM ET/PT. Show: Food Network Specials Episode: All Star Thanksgiving
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- 1Combine 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.
- 2Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- 3Heat the grill to 400 degrees F.
- 4Using 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.
- 5After 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.
- 6Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
- 7Recipe Summary.
- 8Difficulty: Easy
- 9Prep Time: 15 minutes
- 10Inactive Prep Time: 13 minutes
- 11Cook Time: 4 hours
- 12Yield: 10 to 12 servings.
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Nutritional Facts for Honey Brined Smoked Turkey
Serving Size: 1 (1085 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 958.8
- Calories from Fat 383
- Total Fat 42.6 g
- Saturated Fat 11.6 g
- Cholesterol 338.6 mg
- Sodium 17935.6 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 0.0 g
- Sugars 37.2 g
- Protein 101.8 g
The following items or measurements are not included: