Constance
Master Chef
Honey Brined Smoked Turkey
Recipe courtesy Alton Brown, 2004
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 13 minutes
Cook Time: 4 hours
Yield: 10 to 12 servings
User Rating: 5 Stars
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
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.
Remove the turkey from the brine and dry thoroughly. Rub the bird
thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
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.
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.
Once the bird reaches 160 degrees F, remove from grill, cover with
aluminum foil, and allow to rest for 1 hour. Carve and serve.
Recipe courtesy Alton Brown, 2004
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 13 minutes
Cook Time: 4 hours
Yield: 10 to 12 servings
User Rating: 5 Stars
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
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.
Remove the turkey from the brine and dry thoroughly. Rub the bird
thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
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.
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.
Once the bird reaches 160 degrees F, remove from grill, cover with
aluminum foil, and allow to rest for 1 hour. Carve and serve.