Ingredients Jump to Instructions ↓

  1. 16 to 18 pounds Honeysuckle White Whole Turkey

  2. 1 cup kosher salt

  3. 1 cup firmly packed brown sugar

  4. 8 quarts stock, vegetable (2 gallons)

  5. 2 cups grapefruit juice

  6. 1 onion, quartered

  7. 1 tablespoon ground black pepper

  8. 4 bay leaves

  9. 10 pounds ice (1 bag)

  10. 8 quarts cold water (2 gallons)

  11. 2 tablespoons Worcestershire sauce

  12. 6 oranges, quartered

Instructions Jump to Ingredients ↑

  1. Mix salt, brown sugar, vegetable stock, grapefruit juice, onion, pepper, and bay leaves in a stockpot and bring to a boil until sugar and salt are well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for at least 6 hours, or preferably, overnight. Remove turkey from brine and dry well. Rub salt and pepper onto turkey skin. Stuff turkey with orange quarters and tie legs together. Smoke turkey in a smoker set to 250 F for about 7 hours, until internal temperature is 170 F (hickory chips may be added). Remove and let rest for 45 minutes before serving.


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