HONEY BRINED SMOKED TURKEY: Steelheader.net- Steelhead, Salmon and trout fishing

This is a new-to-me recipe that I used for Thanksgiving this year. Got it off the internet - author is Alton Brown from Foodnetwork.

My derivations
I varied my application from his by using two [9-lb] breasts instead of the whole bird. Also, instead of doing it in the grill, I smoked mine in a Bradley.

Ingredients

1 GALLON HOT WATER
1 POUND KOSHER SALT
2 QUARTS VEGETABLE BROTH
1 POUND HONEY
1 [7-OZ] BAG OF ICE CUBES
1 [15-20-LB] TURKEY, WITH GIBLETS REMOVED VEGETABLE OIL, FOR RUBBING TURKEY [I used two 8-9 pound turkey breasts instead]

Directions
COMBINE HOT WATER AND THE SALT IN A 54-QUART COOLER. STIR UNTIL THE SALT DISSOLVES. STIR IN VEGETABLE BROTH AND THE HONEY TILL DISSOLVED. 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 TURKEY FROM THE BRINE AND DRY THOROUGHLY. RUB THE BIRD THOROUGHLY WITH THE VEGETABLE OIL.

HEAT THE GRILL TO 400 DEGREES F. [I used the Bradley smoker instead.]

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. [I didn't have to use foil in the smoker. I did use the Bradley hickory fuel pucks.]

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, REMOVE FROM GRILL, COVER WITH ALUMINUM FOIL, AND ALLOW TO REST 1 HOUR. CARVE AND SERVE.

PREP TIME: 15 MINUTES
COOK TIME: 4 HOURS [It took 5 to 5-1/2 hrs in the smoker.]
TEMPERATURE: 400 grill
SERVINGS: 10-12

This was definitely the best smoked turkey I've ever had.

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TEAM JACKSON BALDWIN
TEAM MOOSE DROOL