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Citrus Honey Brined Smoked Turkey
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
750 minutes
Brine turkey in citrus-honey mix, smoke on grill for juicy, flavorful bird.
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
  • 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
Instructions:
  • Combine hot water and kosher salt in a large cooler, stirring until the salt dissolves. Add vegetable broth, honey, and orange juice. Drop in the ice cubes. Gently place the turkey breast side up into the brine, then seal the cooler. Chill the brine in a cold area and let the turkey marinate overnight or up to 12 hours, ensuring the temperature stays below 40°F (4°C).
  • 1. Take the turkey out of the brine, pat it dry with paper towels, and discard the brine. 2. Combine vegetable oil and poultry seasoning in a bowl, then rub the mixture all over the turkey. 3. Fill the turkey cavity with apple, celery, onion, and orange pieces.
  • Preheat the outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Create a 'smoke bomb' by placing 1 cup of hickory or cherry wood chips in the center of a 12x12-inch doubled piece of aluminum foil. Seal the foil by gathering the edges to form a pouch, leaving the top open. Place the smoke bomb directly on the coals for charcoal grilling, or on the flame bar of a gas grill.
  • Place the turkey on the indirect heat section of the grill, insert a probe thermometer into the thickest part of the turkey breast without touching bone, and set the temperature to 160°F (70°C) before closing the grill.
  • Grill the turkey for 1 hour, then check. If the skin is golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb, close the cover, and continue grilling until the probe thermometer reads 160°F (70°C), for 2 to 3 more hours. Take out the fruit and vegetable pieces from the cavity, cover the turkey with foil, and let it rest for 1 hour before carving.

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