Honey Brined Smoked Turkey

Ingredients

• Servings: 12
• 1 gallon hot water
• 1 pound kosher salt
• 2 quarts vegetable broth
• 1 pound honey
• 1 (7 pound) bag of ice cubes
• 1 (15 to 20) pound turkey, giblets removed
• 1/4 cup vegetable oil, or as needed
• 1 cup wood chips

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 17 hrs 10 mins


• combine hot water and salt in a 54-quart cooler; stir until salt dissolves. stir vegetable broth and honey into the water. add ice and stir. place the turkey in the brine with the breast facing up; cover with cooler lid. brine overnight to 12 hours.
• remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. discard brine.
• put 1 cup wood chips in the center of each of two large sheets of aluminum foil. wrap edges around wood chips to form small pouches, leaving small openings at the top.
• preheat an outdoor grill to 400 degrees f (200 degrees c) and lightly oil the grate. place 1 pouch of wood chips directly over the flame beneath the grate.
• set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees f (70 degrees c). close the lid and cook until the turkey's skin is golden brown, about 1 hour. remove and discard first pouch of wood chips; replace with remaining pouch.
• cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c).
• remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.