CITRUS HONEY BRINED SMOKED TURKEY

Citrus Honey Brined Smoked Turkey image

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

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Ingredients

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
2 (8 ounce) jars honey
1 cup orange juice
1 (7 pound) bag of ice cubes
1 (15 pound) whole turkey, neck and giblets removed
¼ cup vegetable oil
1 teaspoon poultry seasoning
1 Granny Smith apple, cored and cut into large chunks
1 stalk celery, cut into chunks
1 small onion, cut into chunks
1 orange, quartered

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

*** Explore more Citrus Honey Brined Smoked Turkey Recipes »

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kibaman mc

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I can't wait to try this recipe!

Zizipho Gwemntu

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This recipe is a keeper!

RJ TANVIR FF

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A++++

Archver Edits

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5 stars!

Fatia Namirembe

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Thank you for sharing this recipe. I will definitely be making this turkey again.

nsx neo

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I highly recommend this turkey recipe. It is the perfect way to cook a turkey for any special occasion.

Quick Slamer

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This turkey is a bit more work than your average roasted turkey, but it is definitely worth the effort. The flavor is amazing and it will impress your guests.

basem duqmaq

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I let the turkey rest for 30 minutes before carving it. This helped the juices redistribute and made the meat even more tender.

Amrita subedi

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I cooked the turkey to an internal temperature of 165 degrees Fahrenheit and it was perfect. The meat was cooked through but still moist.

Luz Moreno

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I brined the turkey for 24 hours and it made a big difference in the flavor. The turkey was so moist and juicy.

Morsalin Bokul

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I used a different type of wood chips for the smoke and it gave the turkey a unique flavor. I will definitely be experimenting with different woods in the future.