*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!
- 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)
2 to 3 days before roasting:
- 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:
- Combine hot water, salt, and stir until salt dissolves into a large brining bag. Stir in vegetable broth and honey, add ice and stir.
- 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:
- Remove turkey from the brine and dry thoroughly, rubbing the bird well with vegetable oil.
- Heat grill to approximately 400 degrees F
- 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.
- Set turkey over indirect heat, and insert a probe thermometer into the thickest part of the breast meet.
- Close lid and cook for 1 hour.
- 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.
- 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!!!