Honey-Brined and Smoked Turkey

Method

1. 1

   In a medium saucepan, heat 1 quart water, honey and salt over medium heat, stirring often, until salt is completely dissolved, about 5 minutes. Remove from heat. Pour mixture into a large brining container and add remaining 6 quarts cold water, vegetable stock, thyme, and peppercorns and stir to combine. Place the turkey in the brine, adding a weight (large heavy plate or saucepan) on top to keep it completely submerged, if needed. Refrigerate and brine for 12 to 18 hours.

2. 2

   Remove the turkey from the brine and pat dry with paper towels. Place turkey on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, to let air dry for at least 8 hours or up to 24 hours. (This step is optional, but will result in a crisper skin.)

3. 3

   Remove the turkey from the refrigerator, fold the wings under the body and using butcher’s twine, tie the legs together. Brush the turkey all over with vegetable oil and let sit at room temperature while preparing the grill or smoker.

4. 4

   For a Charcoal Grill: Open bottom vent halfway. Light large chimney mounded with charcoal briquettes (about 7 quarts). Once the top coals are partially covered with ash, pour lit coals into a steeply banked pie against one side of the grill. Nestle 4 (3-inch) wood chunks into the coals. Set the cooking grate in place, cover, and open the lid vent halfway. Heat grill until hot and smoking, about 5 minutes. Clean and oil the cooking grate.

5. 5

   For a Smoker: Heat and maintain smoker temperature between 350 to 400°F (177 to 204℃) following manufacturer’s guidelines and tips. (see notes) Nestle 3 to 4 (3-inch) wood chunks into coals or heat source. Set cooking grate in place and clean and oil the cooking grate.

6. 6

   Once wood is smoking, place the turkey breast side up on the cooler side of the grill with legs closest to the coals if using a charcoal grill, or centered on the cooking grate if using a smoker. Cover and cook until breasts register 160℉ (71℃) and thighs register 175℉ (79℃), 2 to 3 hours. (see notes)

7. 7

   Transfer turkey to a carving board and let rest, uncovered, for 30 minutes. Carve turkey and serve.

Nutrition

calories

527 kcal

fatContent

21 g

servingSize

8-10

fiberContent

0 g

sugarContent

5 g

sodiumContent

1525 mg

proteinContent

73 g

cholesterolContent

279 mg

carbohydrateContent

5 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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