Ultimate Citrus-Infused Smoked Turkey with Honey Brine

Ingredients

• A gallon of steaming water
• A pound of kosher salt
• Two quarts of flavorful vegetable broth
• Two jars of honey, each weighing 8 ounces
• A cup of freshly squeezed orange juice
• A bag of ice cubes weighing 7 pounds
• A whole turkey weighing 15 pounds, with the neck and giblets removed
• A quarter cup of vegetable oil
• A teaspoon of aromatic poultry seasoning
• One Granny Smith apple, cored and sliced into large chunks
• One stalk of celery, chopped into chunks
• One small onion, cut into chunks
• One orange, quartered

Step 1

Begin by creating a brine mixture by combining hot water and kosher salt in a large cooler, ensuring thorough stirring until the salt dissolves completely. Enhance the mixture by incorporating vegetable broth, honey, and a splash of tangy orange juice. Introduce ice cubes into the blend, then gently submerge the turkey into the brine, positioning it with the breast side facing up, before sealing the cooler lid. Find a cool spot to house the cooler, allowing the turkey to soak and absorb the flavorful brine overnight or for a maximum of 12 hours, ensuring that the brine remains at a temperature below 40 degrees F (4 degrees C).

Step 2

Once the marinating process is complete, carefully extract the turkey from the brine, dispose of the brine, and pat the turkey dry using paper towels. Create a seasoned oil mixture by combining vegetable oil with poultry seasoning in a bowl, then proceed to rub the turkey thoroughly with this aromatic blend. Enhance the flavors further by stuffing the turkey cavity with a delightful assortment of apple, celery, onion, and orange pieces.

Step 3

Prepare your outdoor grill by preheating it to 400 degrees F (205 degrees C) for indirect heat and lightly oiling the grate. Construct a 'smoke bomb' by enclosing around 1 cup of hickory or cherry wood chips within a doubled piece of 12x12-inch aluminum foil, fashioning a pouch with the edges while leaving the top open. Position the smoke bomb directly onto the coals for charcoal grills or atop the flame bar for gas grills.

Step 4

Place the turkey on the grill, ensuring indirect heat, and insert a probe thermometer into the thickest section of the turkey breast, being cautious not to touch any bones. Seal the grill and set the probe thermometer to alert at 160 degrees F (70 degrees C).

Step 5

Grill the turkey for an initial hour, examining the skin for a golden-brown hue; if achieved, shield the breast, legs, and wings with aluminum foil. Swap the smoke bomb with a fresh one, close the cover, and continue grilling until the thermometer registers 160 degrees F (70 degrees C), typically requiring an additional 2 to 3 hours. Once done, remove the fruit and vegetable stuffing from the cavity, tent the turkey with foil, and allow it to rest for an hour before carving into succulent slices.