Thanksgiving is coming and the turkey’s getting fat … or something like that …….. Honey brined smoked turkey on the Big Green Egg

I smoked my first three turkeys last November – one for the office and then two more on Thanksgiving.  They turned out better than I had hoped. I expected the folks at the office to be nice and tell me it was good whether it was or not, but the family (it grows to between 15 and 25 here on Thanksgiving) liked it enough to eat two of them.

I got my ideas from a combination of Alton Brown, Meathead at Amazing Ribs, and Big T.

Ingredients:

  • 1 gallon Hot water
  • 1 lb. Kosher salt
  • 2 Quarts  Vegetable broth (may substitute chicken broth or water in a pinch)
  • 1 lb. Honey
  • large bag of ice
  • Turkey (If your turkey is frozen, plan AHEAD, so that you have it thawed before time to cook.  It takes longer to thaw than you might think.)

Directions:

  1. Combine the hot water and salt in an extra large cooler, and stir until the salt dissolves.
  2. Stir in the vegetable broth and honey.
  3. Add enough ice to cover the bird, and stir.
  4. Place the turkey in the brine with the breast side up.
  5. Brine 8-12 hours.
  6. Rinse the turkey with water inside and out to remove the brine.
  7. Heat BGE to 325 degrees.
  8. Spray turkey with Pam olive oil.
  9. Wrap the wings and drumsticks in aluminum foil.
  10. Add apple wood to grill and immediately put turkey on BGE. There should be a pan under the grill with apple juice in it, and the turkey should be on a V rack.  (My vote is to cook it breast side up, but there is definitely NOT universal agreement on this question.)
  11. After one hour, remove the foil from the turkey.
  12. When the deepest part of the breast reaches 160 degrees, remove from grill.  (This should take about 12-15 minutes per pound – if you did not start with a frozen bird.)
  13. Cover with foil for 30 minutes; then carve and serve.
If any of you are feeling adventurous, try this with a mixture of  apple and pecan wood.  I may give that a try with one of the birds this year.
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One Response to “Thanksgiving is coming and the turkey’s getting fat … or something like that …….. Honey brined smoked turkey on the Big Green Egg”

  1. […] The Big Green Egg Lawyer – W. Scott Jones Cooking on the Big Green Egg and general ramblings « Thanksgiving is coming and the turkey’s getting fat … or something like that …&#82… […]

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