Thanksgiving dinner is always a balancing act between the turkey, the casseroles, the stuffing, and the rolls all vying for a place in the oven. Why not relieve a bit of the stress and cook your turkey in the smoker? This smoked turkey is delicious. The breast meat is flavorful, the dark meat juicy, and it makes a fine turkey sandwich the next day-everything you could ask for in a Thanksgiving bird!
Honey Brined Smoked Turkeybrine 12 hours, smoke approximately 4-5 hours depending on size, adapted from Alton Brown, 2004
- 1 gallon hot water
- 1 lb kosher salt
- 1 lb honey
- 2 quarts vegetable broth
- 1 bag of ice
- 1 fresh or thawed turkey, up to 20 pounds
- oil, for rubbing turkey skin
- Twelve hours before you plan to smoke the turkey, heat a gallon of water until boiling.
- In a large (54 quart) cooler, combine hot water and salt, stirring until salt is dissolved.
- Stir in honey and vegetable broth until combined.
- Add the ice, stir, and submerge the turkey breast side up in the brine.
- Cover and allow to sit 12 hours.
- When ready to cook, prepare smoker by bringing it to 250°F.
- Remove turkey from the brine and pat it dry with paper towels.
- Rub or brush the turkey all over with oil.
- Smoke the turkey for approximately 20 minutes per pound keeping the temperature at 250°.
- Remove the meat when the thickest part of the breast is 160°F.
- Cover with foil and allow to rest one hour before carving.
Unlike most roasts, I won’t recommend saving this carcass for stock unless you have a need for smokey stock.
Posted in Main Dish