Honey Brined Smoked Turkey page

Step by Step method

Step 1.

Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve

Step 2.

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.

Step 3.

Heat the grill to 400 degrees F.

Step 4.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Step 5.

Brine overnight, up to 12 hours.

Step 6.

Place the turkey in the brine, breast side up, and cover with cooler lid.

Step 7.

Add the ice and stir.

Step 8.

Stir in the vegetable broth and the honey.

Step 9.

Stir until the salt dissolves.

Step 10.

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.

Step 11.

Combine the hot water and the salt in a 54-quart cooler.