Honey-Citrus Brined Smoked Turkey

Ingredients 0/13

Step 1

Stir kosher salt into hot water in a large cooler until it’s fully dissolved. Then add the vegetable broth, honey, and orange juice. Toss in some ice cubes to cool the brine down. Place the turkey breast-side up into the cooler, close the lid, and let it soak in the fridge or a cold spot overnight, or for up to 12 hours. Just make sure the brine stays below 40°F.

Step 2

When you’re ready to cook, take the turkey out of the brine and pat it dry really well with paper towels. Mix some vegetable oil with poultry seasoning and rub this all over the turkey. Stuff the cavity with chunks of apple, celery, onion, and orange for extra flavor.

Step 3

Heat your grill to about 400°F, setting it up for indirect cooking, and give the grate a light oiling. To add smoke, make a little pouch out of aluminum foil and put around a cup of hickory or cherry wood chips inside. Leave the top open and place this “smoke bomb” right on the coals or gas burner.

Step 4

Put the turkey on the grill away from direct heat. Stick a probe thermometer into the thickest part of the breast, careful not to hit any bones, and set it to alert you when it reaches 160°F. After an hour, check the skin—if it’s already nicely browned, tent the breast, legs, and wings with foil. Swap out the old smoke pouch for a fresh one, close the grill, and keep cooking for another 2 to 3 hours until the thermometer hits 160°F.

Step 5

Once done, pull the turkey off, remove the fruit and veggies from the cavity, cover it loosely with foil, and let it rest for about an hour before carving. This will help keep the meat juicy and flavorful.