Perfect Honey-Glazed Smoked Turkey with Citrus Herb Brine

Transform your holiday table with this showstopping smoked turkey, finished with a gorgeous Honey House Clover Honey glaze. Our foolproof brining method and step-by-step smoking instructions ensure a juicy, flavorful bird with beautiful mahogany skin that will have your guests asking for seconds.

Why You'll Love This Recipe

The citrus-herb brine ensures perfectly seasoned, juicy meat throughout
Natural honey glaze creates an irresistible sweet and savory finish
Smoking at 300°F provides the perfect balance of smoke flavor and tenderness
Make-ahead brining process helps manage cooking day timing
Professional-level results with straightforward instructions
Perfect blend of traditional and barbecue flavors

Ingredients

For the Brine

1 gallon water
1 cup kosher salt
1 cup sugar
2 tablespoons black peppercorns
1 teaspoon juniper berries
4-5 fresh thyme sprigs
1 handful fresh sage leaves
1 tablespoon fresh rosemary
3 bay leaves (fresh or dried)
2 cinnamon sticks
2 oranges, juiced and halved
1 lemon, juiced and halved
Ice, as needed

For the Turkey

1 (12-14 pound) whole turkey
Butter, softened, for under skin
Olive oil, for coating
Heath Riles Garlic Jalapeño Rub (or your favorite BBQ rub)
Heath Riles Competition BBQ Rub (or your favorite BBQ rub)
Honey House Clover Honey, for glazing

Pro Tips for the Perfect Smoked Turkey

Brine Temperature: Ensure brine is completely cooled before adding turkey
Pat Dry: Thoroughly drying the turkey after brining ensures crispy skin
Wishbone Removal: Taking out the wishbone before cooking makes carving easier
Temperature Control: Maintain steady 300°F smoking temperature
Honey Glazing: Multiple thin layers of honey create the perfect finish
Resting Time: Don't skip the rest period - it ensures juicy meat

Step-by-Step Instructions

Brining Process (24 hours ahead)

In a stockpot over medium heat, combine water, salt, and sugar; stir until dissolved
Add herbs and spices, simmer for 15 minutes
Remove from heat and add 2 quarts ice cubes to chill mixture
Once brine is completely cold, submerge turkey and brine for 24 hours

Smoking the Turkey

Remove turkey from brine, pat thoroughly dry
Remove wishbone for easier carving
Tuck wing tips under turkey
Gently separate skin from meat and insert softened butter under skin
Coat exterior with olive oil
Season lightly with Heath Riles Garlic Jalapeño and Competition BBQ rubs (or your preferred rubs)
Preheat smoker to 300°F
Smoke for approximately 3½ hours (time may vary with turkey size)
Begin glazing with Honey House Honey at 155°F internal temperature
Continue glazing every 10 minutes until internal temperature reaches 160°F
Remove from smoker, tent with foil, and let rest until temperature reaches 165°F
Carve tableside and serve

Recipe Tips

For the Brine

Use a brining bag or food-safe container large enough to keep turkey fully submerged
Keep turkey refrigerated while brining
Turn turkey occasionally during brining if not fully submerged

For Smoking

Remove turkey from refrigerator 1 hour before smoking
Use good quality wood chips or pellets - fruit woods work especially well
Keep smoker lid closed as much as possible
Use a reliable meat thermometer for accurate temperature readings
Apply honey glaze in thin, even layers

Storage & Leftovers

Refrigerate leftover turkey within 2 hours of cooking
Store in airtight containers for up to 4 days
Use leftover turkey for sandwiches, soups, or casseroles
Freeze leftover turkey for up to 3 months

Recipe Notes

The combination of a flavorful brine, quality BBQ rubs, and the natural sweetness of Honey House Honey creates a turkey that's truly memorable. The honey glaze adds a beautiful mahogany color and delicious flavor that complements both the herbs from the brine and the smoky notes from the cooking process.