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Honey Brined Smoked Turkey

This recipe outlines how to prepare a large turkey using a honey-based brine for moisture and flavor, followed by smoking on a grill using indirect heat until perfectly cooked. It's a flavorful method resulting in a juicy bird, ideal for holiday meals or large gatherings.
Print Recipe
Cook Time 15 minutes
Total Time 13 hours
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 3203.6 kcal

Equipment

  • 1 54-quart Cooler Or a food-grade container large enough to fully submerge the turkey in brine.
  • 1 Large Pot For heating water and mixing brine ingredients.
  • 1 Grill Suitable for indirect cooking and smoking (charcoal or gas).
  • 1 Probe Thermometer Essential for monitoring internal breast temperature accurately.
  • 1 Heavy-duty aluminum foil For constructing the smoke bomb and covering the turkey.

Ingredients
  

Main

  • 1 gallon hot water
  • 1 pound kosher salt
  • 2 quarts vegetable broth
  • 1 pound honey
  • 1 7-pound bag of ice
  • 1 15 to 20-pound turkey, with giblets removed
  • Vegetable oil for rubbing turkey

Instructions
 

  • 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.

Notes

Ensure the turkey is fully submerged in the brine and kept at a safe temperature (below 40°F) during the brining process. Thoroughly drying the turkey after brining is critical for achieving crispy skin; pat it dry with paper towels inside and out. Use indirect heat on the grill to prevent the skin from burning before the meat is cooked through. The probe thermometer is your best friend – cook to temperature, not time. Resting the turkey for a full hour allows juices to redistribute, resulting in a more tender and moist final product.