Best Alton Brown Honey Brined Smoked Turkey Recipes
HONEY BRINED SMOKED TURKEY
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
Provided by Punkinfaery
Categories Whole Turkey
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 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 Summary.
- Difficulty: Easy
- Prep Time: 15 minutes
- Inactive Prep Time: 13 minutes
- Cook Time: 4 hours
- Yield: 10 to 12 servings.
Nutrition Facts : Calories 958.9, Fat 42.7, SaturatedFat 11.6, Cholesterol 338.6, Sodium 17943, Carbohydrate 37.4, Fiber 0.1, Sugar 37.3, Protein 101.8
HONEY BRINED SMOKED TURKEY
Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- 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.
ALTON BROWNS HONEY BRINE
This is an amazing brine, we use it every year for our Turkey. Gobble Gobble!
Provided by Michelle Antonacci
Categories Marinades
Number Of Ingredients 6
Steps:
- 1. Combine the hot water and the salt in a large pot, stir until the salt dissolves. Stir in the vegetable broth and the honey until dissolved. Add your ice and stir.
- 2. I use a food safe 5 gallon bucket (dont just use the ones from home depot, as they are not food safe, I had to call manufacturers to find out).
- 3. Place your cleaned turkey in the bucket, and pour the liquid over the turkey, I make sure the turkey is completely submerged, if not I will add more cool vegetable stock. Put the lid on the bucket and store it outside or in your garage, the weather has to be cold, brine the turkey about 12 hours.
- 4. When your ready, remove the turkey and pat it dry and prepare as you normally would, we have deep fried it this way and I have also cooked it in the oven, either way it comes out moist and delicious.
ALTON BROWN'S BRINED TURKEY
A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results. My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.
Provided by Tinkerbell
Categories Whole Turkey
Time P2DT3h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- 2 to 3 days before roasting:.
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- The night before you'd like to eat:.
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on rack of roasting pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Nutrition Facts : Calories 666.1, Fat 31.1, SaturatedFat 8.8, Cholesterol 263.4, Sodium 9696, Carbohydrate 12, Fiber 0.6, Sugar 10.7, Protein 79.3
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Alton Brown is a renowned chef who is famous for his unique cooking techniques and innovative recipes. One of his most popular dishes is the Honey Brined Smoked Turkey, which has become a fan favorite due to its delicious taste and unique preparation method.
What is Alton Brown Honey Brined Smoked Turkey Recipe?
Alton Brown Honey Brined Smoked Turkey Recipe is a method of cooking turkey that involves soaking the turkey in a brine of honey, salt, and other mixed spices for several hours. The brine helps to infuse the turkey with flavor and makes it tender and juicy. After brining, the turkey is then smoked to give it a smoky flavor and crisp skin.Ingredients Used in Alton Brown Honey Brined Smoked Turkey Recipe:
To prepare this recipe, you will need the following ingredients:For the Brine
- 2 gallons water
- 2 cups honey
- 2 cups kosher salt
- 1 cup dark brown sugar
- 3-4 cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice berries
- 1 tablespoon ground ginger
- 1 gallon iced water
For the Turkey
- 1 (14-16 pounds) turkey, rinsed and patted dry
- 2 tablespoons canola oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 cup chicken or turkey broth
- 4-5 cups soaked wood chips or chunks (preferably hickory or applewood)
Instructions:
1. In a large pot or container, combine the water, honey, kosher salt, brown sugar, cinnamon sticks, cloves, allspice, and ginger. Bring the mixture to a boil, stirring to dissolve the salt and sugar. 2. Remove the brine from heat and let it cool to room temperature. 3. Add the iced water to the brine mixture and stir well. 4. Place the turkey in the brine, breast side down. Cover the container and refrigerate for at least 12 hours, or up to 24 hours. 5. Preheat the smoker to 225°F. 6. In a small bowl, make the rub by mixing the canola oil, smoked paprika, garlic powder, onion powder, and black pepper. 7. Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels. 8. Rub the turkey all over with the oil and spice rub. 9. Place the turkey in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 165°F. 10. Baste the turkey with the chicken or turkey broth every hour during the smoking process. 11. Once the turkey is done, remove it from the smoker and let it rest for 20-30 minutes before carving.Conclusion
The Alton Brown Honey Brined Smoked Turkey Recipe is a delicious and unique way to prepare turkey. The brining process helps to infuse the turkey with flavor and makes it moist and tender, while the smoking gives it a smoky flavor and crispy skin. This recipe is perfect for Thanksgiving or any special occasion where you want to impress your guests with a delicious and unique dish.
Alton Brown’s honey-brined smoked turkey recipe is a Thanksgiving classic for many families. This recipe results in a juicy, flavorful turkey with a beautifully golden-brown skin that is sure to impress your guests. Here are some valuable tips that can help you make the perfect Alton Brown honey-brined smoked turkey recipe.