Best 4 Honey Brined Smoked Turkey Recipes
**Smoked Turkey: A Culinary Symphony of Flavor and Tradition**
In the realm of culinary arts, few dishes evoke a sense of tradition and homey comfort quite like smoked turkey. This succulent bird, imbued with a symphony of smoky, savory, and aromatic flavors, takes center stage at countless gatherings, carving a special place in our hearts and taste buds. This comprehensive guide presents a delectable array of honey-brined smoked turkey recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to every palate, promising an unforgettable culinary experience.
**A Journey Through the Recipes:**
1. **Classic Honey Brined Smoked Turkey:** This recipe stays true to the timeless tradition, showcasing a perfectly brined turkey infused with a sweet and tangy honey glaze. The result is a golden-brown masterpiece, boasting tender, juicy meat and a tantalizing aroma that fills the air.
2. **Herb-Infused Honey Brined Smoked Turkey:** Embark on a culinary adventure with this recipe that incorporates a medley of aromatic herbs into the brine. Thyme, rosemary, sage, and marjoram dance harmoniously, infusing the turkey with a symphony of earthy and herbaceous flavors. The result is a dish that tantalizes the senses with its complexity and depth of taste.
3. **Spicy Honey Brined Smoked Turkey:** For those who crave a touch of heat, this recipe delivers a delightful kick. A combination of chili powder, paprika, and cayenne pepper ignites the palate with a subtle yet satisfying warmth. The harmonious blend of sweet honey and fiery spices creates a flavor profile that leaves an unforgettable impression.
4. **Apple Cider Honey Brined Smoked Turkey:** Experience a fall-inspired twist on the classic with this recipe. Apple cider, a quintessential symbol of the season, is incorporated into the brine, imparting a sweet, fruity flavor to the turkey. The result is a dish that captures the essence of autumn, enveloping your senses in a warm and comforting embrace.
5. **Citrus Honey Brined Smoked Turkey:** This recipe brings a burst of citrusy brightness to the forefront. A combination of orange and lemon zest, along with a hint of lime, elevates the flavor profile, creating a refreshing and vibrant dish. The citrus notes perfectly complement the smokiness of the turkey, resulting in a delightful symphony of flavors.
6. **Maple Honey Brined Smoked Turkey:** Indulge in the rich and decadent flavors of maple syrup in this recipe. The combination of maple syrup and honey creates a glaze that caramelizes beautifully, enveloping the turkey in a glossy, golden-brown crust. The result is a dish that exudes elegance and sophistication, sure to impress even the most discerning palate.
CITRUS HONEY BRINED SMOKED TURKEY
Wonderfully moist and tender turkey!
Provided by Mary Jane Brown
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 12h30m
Yield 20
Number Of Ingredients 13
Steps:
- Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C).
- Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey.
- Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill.
- Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C).
- Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 31.8 g, Cholesterol 200.7 mg, Fat 26.8 g, Fiber 0.9 g, Protein 69.5 g, SaturatedFat 7.4 g, Sodium 9444.1 mg, Sugar 30.1 g
HONEY BRINED SMOKED TURKEY
This is the best Thanksgiving turkey you could possibly imagine. The first time my husband cooked it he was concerned about it getting done, left it on the grill a little longer than suggested, and it literally fell off the bone when we moved it to the serving plate, but I hardly had any leftovers to put away! We have also stuffed the turkey with sweet onion while smoking and it turned out wonderfully.
Provided by wendypindy
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h10m
Yield 12
Number Of Ingredients 8
Steps:
- Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.
- Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.
- Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.
- Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.
- Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.
Nutrition Facts : Calories 1308.2 calories, Carbohydrate 34.5 g, Cholesterol 446.7 mg, Fat 57.9 g, Fiber 0.7 g, Protein 153.9 g, SaturatedFat 16.2 g, Sodium 15829.4 mg, Sugar 33.1 g
HONEY BRINED SMOKED TURKEY
Recipe courtesy Alton Brown, 2004 See this recipe on air Tuesday Nov. 13 at 12:00 AM ET/PT. Show: Food Network Specials Episode: All Star Thanksgiving
Provided by Punkinfaery
Categories Whole Turkey
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Recipe Summary.
- Difficulty: Easy
- Prep Time: 15 minutes
- Inactive Prep Time: 13 minutes
- Cook Time: 4 hours
- Yield: 10 to 12 servings.
Nutrition Facts : Calories 958.9, Fat 42.7, SaturatedFat 11.6, Cholesterol 338.6, Sodium 17943, Carbohydrate 37.4, Fiber 0.1, Sugar 37.3, Protein 101.8
HONEY BRINED SMOKED TURKEY
Categories turkey Thanksgiving Quick & Easy
Number Of Ingredients 8
Steps:
- 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. Set the smoker to 300 degrees F and smoke with hickory wood chips until the Turkey reaches 160 degrees F. Insert a thermometer into the thickest part of the breast meat. Due to the smoking process, the Turkey will be darker than you may be used to. Don't worry, this is normal. Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
Tips:
- Brining the Turkey: Ensure the turkey is fully submerged in the brine solution. Use a large pot or container to accommodate the turkey and brine. Brine the turkey for at least 12 hours, up to 24 hours, for maximum flavor and moisture.
- Smoking the Turkey: Preheat your smoker to 225°F (107°C). Use indirect heat to smoke the turkey. This will help prevent it from drying out. Smoke the turkey for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Basting the Turkey: Baste the turkey with the reserved honey-brine mixture every 30 minutes during the last hour of smoking. This will help keep the turkey moist and flavorful.
- Resting the Turkey: Once the turkey is done smoking, let it rest for at least 30 minutes before carving. This will allow the juices to redistribute throughout the turkey, resulting in a more tender and flavorful bird.
Conclusion:
The honey-brined smoked turkey is a delicious and flavorful dish that is perfect for any special occasion. With its crispy skin, moist meat, and smoky flavor, this turkey is sure to be a hit. The honey-brine not only adds a touch of sweetness to the turkey but also helps to keep it moist and tender during the smoking process. Follow these tips and detailed instructions in the recipe to ensure a perfectly smoked turkey every time. Experiment with different woods for smoking, such as applewood, hickory, or oak, to add different flavor profiles to your turkey. Enjoy your delicious homemade honey-brined smoked turkey!
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