Honey Brined Smoked Turkey
Elevate your holiday feast with this Honey Brined Smoked Turkey, a show-stopping centerpiece brimming with smoky-sweet aroma and incredible flavor. This recipe combines the magic of a honey-infused brine—featuring fresh herbs, garlic, and warming spices—with the deep, rich taste achieved through hours of slow smoking. The brine ensures the turkey remains irresistibly moist and juicy, while a paprika and olive oil rub enhances its golden, crispy skin. Perfectly cooked to tender perfection at 225°F, this turkey pairs beautifully with both traditional and modern side dishes. Whether you're using apple, cherry, or hickory wood chips, the result is a succulent, flavorful turkey that's bound to impress. Ideal for Thanksgiving or any special gathering, this recipe serves as a masterclass in combining brining and smoking to achieve unforgettable results.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 gallon Water
- 1 cup Kosher salt
- 1.5 cups Honey
- 1 cup Brown sugar
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 3 leaves Bay leaves
- 5 cloves Garlic
- 1 tablespoon Black peppercorns
- 4 cups Ice cubes
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Ground black pepper
Instructions
Ensure the turkey is fully thawed. Remove the neck and giblets from the cavity and pat the turkey dry with paper towels.
In a large stockpot, combine the water, kosher salt, honey, brown sugar, rosemary, thyme, bay leaves, garlic (smashed), and black peppercorns. Bring to a boil while stirring to dissolve the salt and sugar.
Remove the brine from heat and let it cool to room temperature. Then add the ice cubes to cool it further.
Place the turkey in a large brining bag or food-safe container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal the bag or cover the container, and refrigerate for 12-24 hours.
After brining, remove the turkey from the brine and rinse it thoroughly under cold water. Pat dry with paper towels.
Preheat your smoker to 225°F (107°C) and prepare the wood chips (choose apple, cherry, or hickory for best flavor).
Rub the turkey skin with olive oil, then sprinkle it evenly with paprika and ground black pepper.
Place the turkey breast side up on the smoker's rack. Insert a meat thermometer into the thickest part of the breast without touching bone.
Smoke the turkey at 225°F, basting occasionally with its drippings, until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh. This should take about 4.5-5 hours for a 12-pound turkey.
Once the turkey reaches the desired temperature, remove it from the smoker and tent it loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
Carve the turkey and serve immediately. Enjoy the smoky, sweet, and savory flavors!
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 11036 mg | 480% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 60.5 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
