Honey Brined Smoked Turkey

• 1 gallon hot water
• 1 pound kosher salt
• 2 quarts vegetable broth
• 1 pound honey
• 1 (7-pound) bag of ice
• 1 (15 to 20-pound) turkey, with giblets removed
• Vegetable oil, for rubbing turkey
• Hickory wood chips

1. Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
2. Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
3. Set the smoker to 300 degrees F and smoke with hickory wood chips until the Turkey reaches 160 degrees F. Insert a thermometer into the thickest part of the breast meat.
4. Due to the smoking process, the Turkey will be darker than you may be used to. Don't worry, this is normal.
5. Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

gallon hot water, kosher salt, vegetable broth, honey, of ice, turkey, vegetable oil, hickory wood chips

Taken from www.epicurious.com/recipes/member/views/honey-brined-smoked-turkey-50159396 (may not work)