This Christmas, I’m going to make my first home-made smoked turkey. I can’t wait to taste it. It will require getting up very early in the morning to put the turkey in the smoker, but that’s allright. I figure getting up early will allow me time to get the turkey out of the way, start a pot of coffee, and take a shower before opening presents. When it’s time to open the presents, I’ll be able to relax and enjoy it.

Today, I’m going to begin marinating the turkey in a honey brine, and I’m going to begin soaking some apple wood chips in apple juice and white wine. The honey brine will be made by boiling one gallon of water with one pound of kosher salt. After the salt is dissolved in the water, I’ll add one pound of honey, two quarts of chicken broth, and one cup of whole cloves. Once the brine is made, I’ll take the turkey out of the plastic and remove the giblet bag and the pop-up timer. Then I’ll place the turkey in the brine and immediately add some ice, as much ice as will fit in the container. The turkey will soak this way for two days, defrosting at the same time as it absorbs the flavor. continue reading »