Honey Smoked Turkey Recipes

Steps:

• Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
• Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
• In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
• Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
• Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
• Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
• Recipe Summary.
• Difficulty: Easy
• Prep Time: 15 minutes
• Inactive Prep Time: 13 minutes
• Cook Time: 4 hours
• Yield: 10 to 12 servings.

Steps:

• In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
• I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.

Steps:

• Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.
• Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.
• Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.
• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.
• Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.
• Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.