Chef Anthony Endy's Smoked Turkey

November 22, 2019

Prep Time: 2 days   

Equipment Required: Ferno Grill, Roasting Pan, Brine Container,
Pot, Whisk, Knife, Thermometer

Yield: One 16-18lb Turkey



  • 8 cups Water
  • 2 Cups Apple Juice
  • ½ Cup Kosher Salt
  • 2 Cups Honey
  • 8 Sprigs Fresh Thyme
  • 3 Bay Leaves
  • 1 each Chile de Arbol, Chopped or Crumbled
  • 1 Tablespoon Freshly Ground Black Pepper
  • 1 Tablespoon Ground Cloves
  • Hard Wood Chips for Smoking soaked in water
    overnight (I recommend Oak, Almond, or Applewood)
  • 1 each 16-18lb All-Natural Turkey, giblets removed
  • Canola Oil, Salt, and Pepper

Basting Mop Sauce:

  • 1 Cup Turkey or Chicken Stock
  • 2 Tablespoons Honey
  • 2 Tablespoons Apple Cider


  1. Prepare the Brine: Place all ingredients into a
    large pot and place over medium high heat.
    Bring the mixture to a boil and whisk until the
    salt dissolves. Chill the brine in the refrigerator
    until completely cooled down to under 40
  2. Combine the brine with whole turkey until
    completely submerged – store covered and
    refrigerated overnight- up to 2 days.
  3. Remove the turkey from the fridge and take out
    out of brine. Pat turkey completely dry with
    paper towels. Allow to sit for 30 minutes to 1
    hour before cooking at room temperature.
  4. Meanwhile, prepare your Ferno Grill for indirect
    heat, at approximately 275 degrees F.
  5. Place the turkey in a roasting pan fitted with a
    rack. Brush the entire turkey with the oil and
    season to your liking with salt and pepper.
  6. Place the turkey in the Ferno Grill and cook for
    45 minutes.
  7. Meanwhile, mix together the chicken stock,
    honey and apple cider. Baste the turkey after
    cooking for 45 minutes. Repeat the basting
    every 45 minutes until the internal temperature
    of the thigh registers 165 degrees F and the
    breast registers 155 degrees F, about 3 1/2 to 4
    1/2 hours, depending on the size of the bird.
  8. Remove the turkey from the Ferno Grill and let
    it rest approximately 30 minutes before carving.

Learn more about Chef Anthony Endy of the Alisal Guest Ranch and Resort here.

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