Brine Smoked Turkey
Whether you fry, roast, grill or smoke a turkey, the process of brining makes the meat more tender, moist and flavorful.
1 (16 to 18 pound) 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
- 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.
- 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.
- Remove turkey from brine and dry well. Rub salt and pepper onto turkey skin. Stuff turkey with orange quarters and tie legs together.
- 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.