Imagine a turkey so juicy, so perfectly seasoned, that it becomes the talk of your holiday feast! This Honey-Smoked Turkey isn't just another poultry dish—it's a culinary masterpiece that transforms an ordinary meal into an extraordinary experience. With a golden, crispy skin infused with sweet honey and aromatic herbs, this recipe promises to elevate your cooking game and create memories that will have everyone asking for seconds (and the recipe)!
Prep Time: 12 hrs
Cook Time: 4 hrs
Total Time: 16 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup honey
- 1 cup kosher salt
- 1 gallon water
- 1 tbsp black peppercorns
- 1 tbsp thyme
- 1 tbsp rosemary
Instructions
- In a large pot, combine water, kosher salt, honey, black peppercorns, thyme, and rosemary. Heat the mixture, stirring until salt completely dissolves, then cool the brine to room temperature.
- Remove giblets and neck from turkey cavity. Rinse turkey thoroughly inside and outside with cold water. Pat dry completely with paper towels.
- Place turkey in a large food-safe brining bag or non-reactive container. Pour cooled brine over turkey, ensuring it's fully submerged. Seal or cover and refrigerate for 12 hours.
- Remove turkey from brine after 12 hours. Rinse turkey thoroughly under cold water to remove excess salt. Pat dry completely with clean paper towels.
- Prepare smoker by preheating to 225-250°F. Use fruit wood like apple or cherry for best flavor profile.
- Place turkey breast-side up on smoker rack. Insert meat thermometer into thickest part of thigh, avoiding bone.
- Smoke turkey for approximately 4 hours, or until internal temperature reaches 165°F at the thickest part of the thigh and breast.
- Remove turkey from smoker and let rest for 20-30 minutes before carving to allow juices to redistribute.
- Carve and serve, enjoying the honey-infused smoky flavor of the perfectly prepared turkey.
Tips
- Temperature is Key: Use a reliable meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F without overcooking.
- Wood Selection Matters: Choose fruit woods like apple or cherry for a subtle, sweet smoke flavor that complements the honey brine.
- Brining Perfection: Ensure the turkey is completely submerged during brining and keep it refrigerated to prevent bacterial growth.
- Pat Dry Thoroughly: After brining, make sure to pat the turkey completely dry. This helps achieve that crispy, golden skin everyone loves.
- Resting is Crucial: Allow the turkey to rest after smoking to let the juices redistribute, ensuring each slice is moist and flavorful.
- Prep Ahead: The long brining and smoking process requires planning, so start your preparation well in advance of your meal.
- Don't Rush: Low and slow is the mantra for smoking. Maintain a consistent smoker temperature between 225-250°F for the best results.
Nutrition Facts
Calories: 1107kcal
Carbohydrates: g
Protein: g
Fat: 50g
Saturated Fat: g
Cholesterol: 2500mg
