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*I served this last year for the first time, and it’s become a staple – everyone loved it, and we look forward to this preparation every year!

Ingredients:

  • 1 gallon hot water
  • 1 pound kosher salt
  • 2 quarts vegetable broth
  • 1 pound honey
  • 1 (7-pound) bag of ice
  • 1 (15-20 pound) turkey, giblets removed
  • Vegetable oil (for rubbing turkey)

 

Directions:

2 to 3 days before roasting:

  1. Begin thawing the turkey in the refrigerator (plan for about a day, for every 4 pounds of turkey).

The night before you plan to cook:

  1. Combine hot water, salt, and stir until salt dissolves into a large brining bag. Stir in vegetable broth and honey, add ice and stir.
  2. Place turkey in the brine, breast side up, and place back in refrigerator to brine overnight, up to 12 hours or so.

On Thanksgiving Day:

  1. Remove turkey from the brine and dry thoroughly, rubbing the bird well with vegetable oil.
  2. Heat grill to approximately 400 degrees F
  3. Build a smoke bomb: Place a cup of hickory wood chips in the center of double layers of heavy-duty aluminum foil, and gather up edges, making a small pouch that is open at the top. Set pouch directly on charcoal or on the metal bar over the gas flame.
  4. Set turkey over indirect heat, and insert a probe thermometer into the thickest part of the breast meet.
  5. Close lid and cook for 1 hour.
  6. At 1 hour, check turkey. If skin is golden brown, cover with aluminum foil and continue cooking. After 1 hour, replace wood chips with a second cup.
  7. Once the bird reaches 165 degrees F, remove from the grill, cover with aluminum foil, and allow to rest for 1 hour.

 

Thank you Alton Brown for this amazing recipe!!!

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