This recipe combines the smoky richness of slow-cooked turkey with a bright, citrusy honey brine that keeps the meat juicy and flavorful. It’s perfect for adding a delicious twist to your next gathering or holiday meal.
Start by mixing the hot water and kosher salt in a large cooler, stirring until the salt is fully dissolved. Add the vegetable broth, honey, and orange juice, then toss in some ice cubes to cool the brine down. Place the turkey in the cooler breast side up, close the lid, and keep it somewhere cold overnight or up to 12 hours. Just make sure the brine stays below 40°F.
When you’re ready, take the turkey out of the brine and pat it completely dry with paper towels. In a small bowl, combine vegetable oil with poultry seasoning and rub it all over the bird. Stuff the cavity with apple slices, celery, onion, and orange pieces for extra flavor.
Preheat your grill to about 400°F for indirect cooking and lightly oil the grate. To add smoke, make a little “smoke bomb” by placing a cup of hickory or cherry wood chips in the center of a double layer of aluminum foil. Gather the edges up to make a pouch but leave the top open. Place this directly over the coals or on the gas grill’s flame bar.
Set the turkey on the grill away from direct heat. Insert a probe thermometer into the thickest part of the breast without touching bone, and close the lid. Aim for an internal temperature of 160°F.
After about an hour, check the bird—if the skin is already nicely browned, cover the breast, legs, and wings loosely with foil to prevent over-browning. Swap out the smoke bomb for a fresh one, close the lid, and keep cooking until the thermometer hits 160°F, which might take another 2 to 3 hours.
Once done, remove the fruit and veggies from the cavity, tent the turkey with foil, and let it rest for an hour before carving. This helps keep it juicy and flavorful.
- Use a meat thermometer to ensure the turkey is cooked perfectly without drying out.
- Allow the turkey to rest after smoking to let the juices redistribute.
- Soak wood chips in water for about 30 minutes before smoking to create flavorful smoke.
This dish balances smoky flavors with a bright, sweet citrus honey brine. The brine keeps the meat juicy and tender, while the smoke adds a rich depth. It’s a great way to enjoy turkey with a fresh twist.
Serve alongside roasted vegetables or a fresh green salad to complement the smoky and sweet flavors. Mashed potatoes or rice also pair well, soaking up the delicious juices.
Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep the meat moist, or use it cold in sandwiches and salads. For longer storage, freeze portions for up to 3 months.
