HONEY BRINED SMOKED TURKEY

Honey Brined Smoked Turkey image

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

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Ingredients

1 gallon hot water
1 lb kosher salt
2 quarts vegetable broth
1 lb honey
1 (7 lb) bag ice
1 (15 -20 lb) whole turkey, with giblets removed
2 tablespoons vegetable oil, for rubbing

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