Honey Brined Smoked Turkey

Each year I take the time to smoke our Thanksgiving turkey.  This year I stumbled upon this recipe and decided to give it a try.  It cooks at a higher temp than most so I decided to go a little lower and slower with a slightly smaller turkey.  My turkey was just over 14lbs and it cooked in about 5 hours.  Be sure to start the brining process twelve or more hours before you plan to smoke your turkey.

Printable recipe

Ingredients
1 gallon hot water
1 cup kosher salt
1 lb honey
2 quarts vegetable broth
1 bag of ice
1 fresh or thawed turkey around 15 lbs
4 Tbsps. Herb butter, at room temperature
4 Tbsps. Herb butter, melted


Directions
Brine:
Heat a gallon of water until boiling. In a large (54 quart) cooler*, combine hot water and salt and stir until dissolved. Stir in honey and vegetable broth until combined. Add the ice, stir, and submerge the turkey breast side up in the brine. Cover and allow to sit 12 hours.

Preheat smoker to 250°F. Remove turkey from the brine and pat it dry with paper towels.  Carefully loosen the skin and rub herb butter directly on to the turkey meat underneath the skin.  Brush outside of turkey skin with melted butter.  Smoke the turkey for approximately 20-30 minutes per pound keeping the temperature at 250°. Remove the meat when the thickest part of the breast is 165°F. Cover with foil and allow to rest 30 minutes to an hour before carving.

*Feel free to use a large pot if a cooler if not available but you may need to alter the amounts to fit your container.