Honey Brined Smoked Turkey

Level: Easy

• Yield: Serves 10 to 12
• Total time: 13 hours (including brining and resting)
• Active time: 15 minutes

Ingredients

• 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, giblets removed
• Vegetable oil, for rubbing the turkey

Directions

1. In a 54quart cooler, dissolve the kosher salt in the hot water. Add the vegetable broth and honey, stir well, then add the ice. Place the turkey breastside up in the brine, cover, and keep cold or refrigerate overnight, up to 12 hours.
2. Remove the turkey from the brine and pat completely dry. Rub the bird all over with vegetable oil.
3. Preheat the grill to 400F.
4. Make a smoke pouch by folding two sheets of heavyduty aluminum foil and placing a cup of hickory wood chips in the center. Gather the edges to form an open pouch and set it directly on the charcoal or on the gas grill's metal bar. Place the turkey on the grill over indirect heat. Insert a probe thermometer into the thickest part of the breast and set the alarm to 160F. Close the lid and cook for 1 hour.
5. After 1 hour, if the skin is golden brown, tent the turkey loosely with foil and continue cooking; replace the wood chips with a fresh cup to maintain smoke.
6. When the internal temperature reaches 160F, remove the turkey from the grill, cover it with foil, and let it rest for 1 hour before carving and serving.