Honey-Brined and Smoked Turkey

Ingredients

• 1 turkey, 12-14 lbs., washed
• 7 quarts very cold water
• 2 quarts of vegetable stock
• 1 pound honey
• 1 cup kosher salt
• 1 bunch of fresh thyme
• 2 tablespoons whole peppercorns
• Vegetable Oil

Directions

1. In a medium saucepan, combine 1 quart of water with the honey and salt, and set it over medium heat. Stir until the salt has fully dissolved, then take the pan off the heat right away.
2. Transfer the honey-salt mixture to your brining container. Add 6 quarts of cold water, the vegetable stock, thyme, and peppercorns, then stir everything together.
3. Lower the turkey into the brine. If it wants to float, use a weight to hold it fully under the liquid. Refrigerate and brine for 12 to 18 hours.
4. Take the turkey out of the brine and dry it well with paper towels. Set it on a rack placed over a rimmed baking sheet, then leave it uncovered in the refrigerator overnight to air-dry. This part is optional, but it helps the skin get crisper.
5. Pull the turkey from the refrigerator, tuck the wings beneath the body, and tie the legs together. Lightly brush the turkey with vegetable oil, then let it come to room temperature while you get the smoker ready.
6. Heat your smoker to 350 to 400 degrees F. Add 2 to 3 small chunks of a mild smoking wood, such as apple or cherry.
7. Once the wood is lit and giving off smoke, put the turkey in the smoker. Smoke it until an instant read thermometer registers 165 degrees F in the thickest area of the breast, about 2 to 3 hours.
8. Take the turkey out of the smoker and let it rest, uncovered, for 20 to 30 minutes. Carve and serve.