Honey Smoked Turkey Recipes

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HONEY BRINED SMOKED TURKEY



Honey Brined Smoked Turkey image

Recipe courtesy Alton Brown, 2004 See this recipe on air Tuesday Nov. 13 at 12:00 AM ET/PT. Show: Food Network Specials Episode: All Star Thanksgiving

Provided by Punkinfaery

Categories     Whole Turkey

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 gallon hot water
1 lb kosher salt
2 quarts vegetable broth
1 lb honey
1 (7 lb) bag ice
1 (15 -20 lb) whole turkey, with giblets removed
2 tablespoons vegetable oil, for rubbing

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.

Nutrition Facts : Calories 958.9, Fat 42.7, SaturatedFat 11.6, Cholesterol 338.6, Sodium 17943, Carbohydrate 37.4, Fiber 0.1, Sugar 37.3, Protein 101.8

ROASTED HONEY BOURBON GLAZED TURKEY RECIPE | TRAEGER GRILLS



Roasted Honey Bourbon Glazed Turkey Recipe | Traeger Grills image

Traeger's Honey Bourbon Turkey Recipe is the perfect way to try new flavor on a turkey.

Provided by Traeger Kitchen

Categories     Poultry

Number Of Ingredients 8

(18-20 lb) turkey
Traeger Fin & Feather Rub
bourbon
honey
brown sugar
apple cider vinegar
Dijon mustard
salt and pepper

Steps:

  • When ready to cook, set the temperature to 375℉ and preheat for 15 minutes. Truss the turkey legs together. Season the exterior of the bird and the cavity with Traeger Fin and Feather Rub.
  • Place the turkey directly on the grill grate and cook for 20-30 minutes at 375℉ or until the skin begins to brown.
  • After 30 minutes, reduce the temperature to 325℉ and continue to cook until internal temperature registers 165℉ when an instant read thermometer is inserted into the thickest part of the breast, about 3-4 hours.
  • For the Whiskey Glaze: Combine all ingredients in a small saucepan and bring to a boil. Reduce the temperature and let simmer 15-20 minutes or until thick enough to coat the back of a spoon. Remove from heat and set aside.
  • During the last ten minutes of cooking, brush the glaze on the turkey while on the grill and cook until the glaze is set, about 10 minutes. Remove from grill and let rest 10-15 minutes before carving. Enjoy! *Cook times will vary depending on set and ambient temperatures.

HONEY SMOKED TURKEY



Honey Smoked Turkey image

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

Provided by ABAYIFO

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
½ pound mesquite wood chips

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.

Nutrition Facts : Calories 647 calories, Carbohydrate 25.3 g, Cholesterol 228.5 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.9 g, SaturatedFat 7.9 g, Sodium 776.3 mg, Sugar 24.6 g

SMOKED HONEY-GLAZED TURKEY BREAST



Smoked Honey-Glazed Turkey Breast image

Turkey might be most famously roasted, but it also lends itself to smoking. The honey glaze in this recipe makes this especially delicious.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 4h10m

Yield 6

Number Of Ingredients 6

1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter
1 lemon (juiced)
1/2 teaspoon salt
1 (3 to 3 1/2-pound) skinless, boneless turkey breast

Steps:

  • Gather the ingredients.
  • Heat honey, sherry, and butter in a saucepan over a low heat long enough to melt the butter. Stir until even.
  • Remove from heat and add the lemon juice and salt. Let cool.
  • Wash and pat dry the turkey breast.
  • Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours.
  • Prepare smoker.
  • Smoke turkey breast at a temperature between 225 and 250 F for 2 1/2 to 4 hours, depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 F.
  • Serve with your choice of sides and enjoy!

Nutrition Facts : Calories 443 kcal, Carbohydrate 35 g, Cholesterol 173 mg, Fiber 1 g, Protein 47 g, SaturatedFat 3 g, Sodium 1931 mg, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 6 g

HONEY BRINED SMOKED TURKEY



Honey Brined Smoked Turkey image

This is the best Thanksgiving turkey you could possibly imagine. The first time my husband cooked it he was concerned about it getting done, left it on the grill a little longer than suggested, and it literally fell off the bone when we moved it to the serving plate, but I hardly had any leftovers to put away! We have also stuffed the turkey with sweet onion while smoking and it turned out wonderfully.

Provided by wendypindy

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 17h10m

Yield 12

Number Of Ingredients 8

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7 pound) bag of ice cubes
1 (15 to 20) pound turkey, giblets removed
¼ cup vegetable oil, or as needed
1 cup wood chips

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.

Nutrition Facts : Calories 1308.2 calories, Carbohydrate 34.5 g, Cholesterol 446.7 mg, Fat 57.9 g, Fiber 0.7 g, Protein 153.9 g, SaturatedFat 16.2 g, Sodium 15829.4 mg, Sugar 33.1 g

TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS



Traeger Smoked Turkey Recipe | Traeger Grills image

Our favorite smoked turkey recipe for Thanksgiving dinner. Use your pellet grill this year to free up oven space. Let that bird smoke its way to deliciousness.

Provided by Traeger Kitchen

Categories     Poultry

Number Of Ingredients 7

water
Traeger Rub
Sugar
minced garlic
Worcestershire sauce
(12-16 lb) fresh or frozen turkey, thawed, giblets removed
Canola oil

Steps:

  • Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
  • Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
  • Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
  • When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  • Insert the probe into the thickest part of the turkey breast. Place the pan with the turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
  • Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
  • Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!

HONEY, BUTTER, AND ORANGE INJECTED SMOKED TURKEY



Honey, Butter, and Orange Injected Smoked Turkey image

My family hardly ever eats turkey anymore that I haven't smoked. I tried this injection at Thanksgiving, and it is the best I've done yet. Enjoy.

Provided by Scotty Moore

Categories     Turkey Breasts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter, melted
1 shallot, sliced
1 garlic clove, sliced
4 teaspoons rubbed sage
1 teaspoon dried thyme
1/4 teaspoon salt
3/4 teaspoon cracked black pepper, fresh
1 tablespoon orange zest
1/2 cup white wine
2 oranges, juice of
honey, just
1 -2 turkey breast or 1 whole turkey

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.

Nutrition Facts : Calories 467.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 163.3, Sodium 319.2, Carbohydrate 5.1, Fiber 0.5, Sugar 2.6, Protein 41.9

HONEY BRINED SMOKED TURKEY



Honey Brined Smoked Turkey image

Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.

Provided by Alton Brown

Categories     main-dish

Time 13h

Yield 10 to 12 servings

Number Of Ingredients 7

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

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.

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HONEY BRINED SMOKED TURKEY RECIPE - ALTON BROWN
honey-brined-smoked-turkey-recipe-alton-brown image
Procedure. Combine the hot water and 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 …
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4.8/5 (4)
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Estimated Reading Time 2 mins
  • Combine the hot water and 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.
  • Using a double layer 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 with an opening 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 160ºF. Close the lid and cook for 1 hour.


SPICY HONEY SMOKED TURKEY BREASTS - FOX VALLEY FOODIE
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  • Heat your oven to 325 degrees. Remove the turkey breast from its packaging and leave the string netting on, this holds the turkey breast together as it cooks.
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HONEY GLAZED SMOKED TURKEY BREAST RECIPE
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2020-11-21 Brine the turkey. Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns. Stir to dissolve completely, then add a combination of 6 cups of cold water and ice. Place the turkey …
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  • Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns. Stir to dissolve completely, then add a combination of 6 cups of cold water and ice.
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  • Place 1 quart of water, the honey and salt in a medium sauce pan over medium heat. Stir until salt is completely dissolved and immediately remove from heat. Pour mixture into your brining container and add 6 quarts of cold water, vegetable stock, thyme, and peppercorns and stir to combine. Place the turkey in the brine, adding a weight to keep it completely submerged if necessary, place in the refrigerator and brine for 12 to 18 hours.
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HONEY SMOKED TURKEY BREAST RECIPE - HOWTOBBBQRIGHT
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  • Remove skin from turkey breast if present and trim excess fat. Season both turkey breast with Mississippi Grind seasoning. Mix Bird Booster Honey according to package directions and inject about 8oz into each breast spreading the injection sites around in a grid pattern.
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HONEY-BRINED AND SMOKED TURKEY RECIPE - …
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