Whether you fry, roast, grill or smoke a turkey, the process of brining makes the meat more tender, moist and flavorful.

Brine Smoked Turkey

16 to 18 pounds Honeysuckle White Whole Turkey
1 cup kosher salt
1 cup firmly packed brown sugar
8 quarts stock, vegetable (2 gallons)
2 cups grapefruit juice
1 onion, quartered
1 tablespoon ground black pepper
4 bay leaves
10 pounds ice (1 bag)
8 quarts cold water (2 gallons)
2 tablespoons Worcestershire sauce
6 oranges, quartered

1. Mix salt, brown sugar, vegetable stock, grapefruit juice, onion, pepper, and bay leaves in a stockpot and bring to a boil until sugar and salt are well dissolved. Remove from heat and cool.
2. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for at least 6 hours, or preferably, overnight.
3. Remove turkey from brine and dry well. Rub salt and pepper onto turkey skin. Stuff turkey with orange quarters and tie legs together.
4. Smoke turkey in a smoker set to 250°F (120°C) for about 7 hours, until internal temperature is 170°F (80°C). Hickory chips may be added. Remove and let rest for 45 minutes before serving.

Makes 7 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.