Smoked Turkey with Citrus Honey Brine

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

Step 1

Mix the hot water and kosher salt in a large cooler, stirring until the salt is fully dissolved. Add the vegetable broth, honey, and orange juice, then toss in some ice cubes to cool the brine down. Place the turkey in the cooler breast side up, close the lid, and keep it somewhere cold overnight or up to 12 hours. Just make sure the brine stays below 40°F.

Step 2

When you’re ready, take the turkey out of the brine and pat it completely dry with paper towels. In a small bowl, combine vegetable oil with poultry seasoning and rub it all over the bird. Stuff the cavity with apple slices, celery, onion, and orange pieces for extra flavor.

Step 3

Preheat your grill to about 400°F for indirect cooking and lightly oil the grate. To add smoke, make a little “smoke bomb” by placing a cup of hickory or cherry wood chips in the center of a double layer of aluminum foil. Gather the edges up to make a pouch but leave the top open. Place this directly over the coals or on the gas grill’s flame bar.

Step 4

Set the turkey on the grill away from direct heat. Insert a probe thermometer into the thickest part of the breast without touching bone, and close the lid. Aim for an internal temperature of 160°F.

Step 5

After about an hour, check the bird—if the skin is already nicely browned, cover the breast, legs, and wings loosely with foil to prevent over-browning. Swap out the smoke bomb for a fresh one, close the lid, and keep cooking until the thermometer hits 160°F, which might take another 2 to 3 hours.

Step 6

Once done, remove the fruit and veggies from the cavity, tent the turkey with foil, and let it rest for an hour before carving. This helps keep it juicy and flavorful.