A delightful twist on the classic smoked turkey, featuring a maple-infused brine for a sweet and savory flavor.
Combine the hot water and kosher salt in a large cooler, stirring until the salt dissolves.
Ensure the salt is fully dissolved to evenly season the turkey.
Add the vegetable broth and maple syrup to the brine, stirring to combine.
Mix thoroughly to distribute the flavors evenly.
Add the ice to the brine to cool it down.
Cooling the brine prevents premature cooking of the turkey.
Place the turkey in the brine, breast side up, ensuring it is fully submerged. Cover and refrigerate overnight or up to 12 hours.
Use a weight to keep the turkey submerged if necessary.
Remove the turkey from the brine and pat it dry with paper towels.
Drying the turkey helps achieve a crispy skin during smoking.
Rub the turkey thoroughly with vegetable oil.
The oil helps the skin brown and crisp up nicely.
Preheat the grill to 400°F and prepare a smoke bomb with hickory wood chips using aluminum foil.
Ensure the smoke bomb is placed directly on the heat source for optimal smoke production.
Place the turkey on the grill over indirect heat. Insert a probe thermometer into the thickest part of the breast and set it to 160°F.
Monitor the temperature to avoid overcooking.
Check the turkey after 1 hour. If the skin is golden brown, cover it with aluminum foil and continue cooking. Replace the wood chips with a fresh batch.
Replacing the wood chips ensures consistent smoke flavor.
Once the turkey reaches 160°F, remove it from the grill, cover with foil, and let it rest for 1 hour.
Resting allows the juices to redistribute, keeping the meat moist.
Carve the turkey and serve with your favorite sides.
Use a sharp knife for clean slices and a beautiful presentation.
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