This delicious Honey Brined Smoked Turkey recipe from Alton Brown is an easy and flavorful way to prepare a juicy, tender bird. Perfect for festive meals, it uses simple ingredients like honey and vegetable broth to create irresistible sweetness. The quick brining ensures moist meat, while smoking gives the turkey a beautifully golden, crispy skin.
Recipe Ingredients:
- 1 gallon hot water
- 1 pound kosher salt
- 2 quarts vegetable broth
- 1 pound honey
- 1 (7-pound) bag ice
- 1 (15- to 20-pound) turkey, with giblets removed
- Vegetable oil, for rubbing turkey
How To Make Honey Brined Smoked Turkey?
- Prepare the Brine: In a large cooler or container, combine hot water and kosher salt, stirring until salt dissolves. Stir in vegetable broth and honey, followed by ice to cool the mixture.
- Brine the Turkey: Place turkey in the brine, breast-side up, and cover. Allow to brine overnight, up to 12 hours.
- Prepare the Turkey: Remove turkey from brine, pat dry thoroughly, and rub generously with vegetable oil.
- Heat the Grill: Preheat grill to 400°F (200°C).
- Make a Smoke Pouch: Place 1 cup (240 ml) of hickory wood chips in a double layer of heavy-duty aluminum foil, forming a pouch with an opening on top. Place pouch directly on charcoal or over the gas flame.
- Cook the Turkey: Position turkey on grill over indirect heat. Insert a probe thermometer into the thickest part of the breast and set it to 160°F (71°C). Close lid and cook for 1 hour.
- Check and Continue Cooking: After 1 hour, check turkey skin. If golden brown, loosely cover with foil. Replace wood chips with another cup (240 ml) and continue cooking until internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove turkey from grill, tent with foil, and let rest for 1 hour. Carve and serve.
Recipe Tips:
- Brine Time Matters: Don’t brine for more than 12 hours; too long can make the turkey too salty and mushy.
- Dry Well: Thoroughly dry the turkey before rubbing with oil. This ensures the skin becomes crispy and golden.
- Monitor Temperature: Use a probe thermometer to check the temperature. Perfect turkey meat should be at 160°F (71°C) in the thickest part of the breast.
- Wood Chip Trick: Replace wood chips halfway through cooking to maintain steady smoke flavor without bitterness.
- Resting is Key: Let the cooked turkey rest covered with foil for 1 hour. This helps juices distribute evenly, resulting in moist meat.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey cool to room temperature. Then, wrap tightly in plastic wrap or place in an airtight container. Refrigerate and eat within 3-4 days.
- Freeze: Let turkey cool completely, then wrap tightly in plastic wrap or aluminum foil and place in freezer bags. Freeze for up to 2-3 months.
- Reheat: Place turkey slices in a pan with a splash of broth or water. Cover and heat gently over medium-low heat for 5-7 minutes until heated through.
Nutrition Facts
- Calories: 600
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 220mg
- Sodium: 900mg
- Potassium: 700mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 80g
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Alton Brown Honey Brined Smoked Turkey
Description
This delicious Honey Brined Smoked Turkey recipe from Alton Brown is an easy and flavorful way to prepare a juicy, tender bird. Perfect for festive meals, it uses simple ingredients like honey and vegetable broth to create irresistible sweetness. The quick brining ensures moist meat, while smoking gives the turkey a beautifully golden, crispy skin.
Ingredients
Instructions
- Prepare the Brine: In a large cooler or container, combine hot water and kosher salt, stirring until salt dissolves. Stir in vegetable broth and honey, followed by ice to cool the mixture.
- Brine the Turkey: Place turkey in the brine, breast-side up, and cover. Allow to brine overnight, up to 12 hours.
- Prepare the Turkey: Remove turkey from brine, pat dry thoroughly, and rub generously with vegetable oil.
- Heat the Grill: Preheat grill to 400°F (200°C).
- Make a Smoke Pouch: Place 1 cup (240 ml) of hickory wood chips in a double layer of heavy-duty aluminum foil, forming a pouch with an opening on top. Place pouch directly on charcoal or over the gas flame.
- Cook the Turkey: Position turkey on grill over indirect heat. Insert a probe thermometer into the thickest part of the breast and set it to 160°F (71°C). Close lid and cook for 1 hour.
- Check and Continue Cooking: After 1 hour, check turkey skin. If golden brown, loosely cover with foil. Replace wood chips with another cup (240 ml) and continue cooking until internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove turkey from grill, tent with foil, and let rest for 1 hour. Carve and serve.
Notes
- Brine Time Matters: Don’t brine for more than 12 hours; too long can make the turkey too salty and mushy.
- Dry Well: Thoroughly dry the turkey before rubbing with oil. This ensures the skin becomes crispy and golden.
- Monitor Temperature: Use a probe thermometer to check the temperature. Perfect turkey meat should be at 160°F (71°C) in the thickest part of the breast.
- Wood Chip Trick: Replace wood chips halfway through cooking to maintain steady smoke flavor without bitterness.
- Resting is Key: Let the cooked turkey rest covered with foil for 1 hour. This helps juices distribute evenly, resulting in moist meat.
Alton Brown Honey Brined Smoked Turkey
