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    You are in: Home / Recipes / Honey Brined Smoked Turkey Recipe
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    Honey Brined Smoked Turkey

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Punkinfaery's Note:

    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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    Units: US | Metric


    1. 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. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
    2. 2
      Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
    3. 3
      Heat the grill to 400 degrees F.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
    7. 7
      Recipe Summary.
    8. 8
      Difficulty: Easy
    9. 9
      Prep Time: 15 minutes
    10. 10
      Inactive Prep Time: 13 minutes
    11. 11
      Cook Time: 4 hours
    12. 12
      Yield: 10 to 12 servings.

    Browse Our Top Whole Turkey Recipes

    Ratings & Reviews:

    • on November 03, 2008


      This is brine is TO DIE FOR! I have been using this recipe since I saw it on Alton. I do not change a thing and my bird (around a 20-21 pounder) always turns out great. Time and time again guests ask me for the recipe. I use a large round Eskimo cooler (like those used for drinking water on the road crew). The night before I add the hot water, salt, honey and broth. Stir. Add ice. Drop the turkey in and pop the lid onto the cooler. I set it in the garage for a good 12 hrs. The next morning I fire up the Webber until the coals are hot -- move coals to each side -- add a foil pan in middle -- replace grill -- dry off bird and then oil -- place bird on rack over pan -- put some already soaked wood chips onto the coals on either side -- add more briquettes hourly. Voila!! The tastiest and moistest turkey ever.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2014


      Brine and smoked there's no better way to eat turkey for the holidays

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2012


      I made this on my gas smoker. I turned it all the way up but was able to get it to 400 degrees. It took around 3 hours for a 15 pound bird. It was awesome, There wasn't any turkey left over and the bones were picked clean. This was the best turkey I have ever eaten. Most everyone else agreed.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    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:

    vegetable broth

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