This festive bird is brined and smoked until juicy and perfect.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2019-11-14 18:00:07 |  220,545 Views |
Alton Brown Makes Honey-Brine Smoked Turkey | Good Eats: The Return with Alton Brown | Food Network
Serious Mealtimes / Fred Hardy
I thought I had the ultimate turkey when my family put it in the deep fryer but I was wrong. I have come to realize that true turkey perfection is achieved when the bird is brined and smoked which results in an incredibly juicy and savory piece of poultry.
I view turkey as a blank slate and the combination of brine (this year I’m going with a sweet honey variety) and smoke add tremendous flavor to an otherwise bland bird. I’ve found that the trick to this method is finding the perfect balance between the two main flavors and the best way to do this is to be careful not to over-smoke the turkey; cooking it between 350 and 400°F and using only a few pieces of light smoking wood such as apple or cherry.
