Citrus Honey Brined Smoked Turkey

Brining the Turkey: In a large 54-quart cooler, combine hot water and kosher salt, stirring until the salt is completely dissolved. Add vegetable broth, honey, and orange juice to the mixture. Incorporate the ice cubes to rapidly cool the brine. Gently submerge the turkey (breast side up) in the brine, ensuring it's fully immersed. Seal the cooler and store in a consistently cold environment (below 40°F or 4°C) for 12 hours. (Prep time: 20 minutes, Brining time: 12 hours)

Preparing the Turkey for Smoking: Remove the turkey from the brine and thoroughly pat it dry, inside and out, using paper towels. In a small bowl, whisk together vegetable oil and poultry seasoning. Generously rub this mixture all over the turkey's skin. Stuff the cavity with the apple chunks, celery chunks, onion chunks, and orange quarters. (Prep time: 15 minutes)

Setting Up the Smoker: Preheat your outdoor grill to 400°F (205°C) for indirect heat. Lightly oil the grill grate to prevent sticking. Prepare a 'smoke bomb' by placing 1 cup of hickory or cherry wood chips in the center of a 12x12-inch piece of heavy-duty aluminum foil. Fold the foil around the chips to create a sealed pouch, leaving a small opening at the top for the smoke to escape. Place the smoke bomb directly onto the heat source (coals for charcoal grills, flame bar for gas grills). (Prep time: 15 minutes)

Smoking the Turkey: Position the turkey on the grill for indirect heat, ensuring it is not directly over the flames. Insert a probe thermometer into the thickest part of the turkey breast, being careful not to touch any bones. Set the thermometer to alert you when the internal temperature reaches 160°F (70°C). Close the grill lid and maintain a consistent temperature. (Cook time: 1 hour)

Continued Smoking and Resting: After 1 hour, check the turkey. If the skin is sufficiently golden brown, cover the breast, legs, and wings with aluminum foil to prevent over-browning. Replace the used smoke bomb with a fresh one to maintain consistent smoke flavor. Continue grilling until the probe thermometer registers 160°F (70°C), approximately 2-3 more hours. Once done, carefully remove the fruit and vegetable stuffing from the cavity. Cover the turkey loosely with aluminum foil and let it rest for a full hour before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful bird. (Cook time: 2-3 hours, Rest time: 1 hour)