Recipes
Dry-Brined Smoked Turkey
12 servings
27 hours, 30 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- ¼ cup brown sugar
- ¼ cup kosher salt
- 1 tablespoon smoked paprika
- 1 whole fresh turkey (12–14 lb)
- 2 cups hickory wood chips, divided (+ more, optional for additional smoke)
- Nonstick aluminum foil
- 1 tablespoon + ¼ cup vegetable oil
- 1 (13- x 9-inch) aluminum pan
Steps
- Chop rosemary and thyme (leaves only). Combine brown sugar, salt, rosemary, thyme and smoked paprika. Place turkey on roasting pan rack; coat with seasoning mixture (wash hands); chill 24 hours.
- Soak 1 cup wood chips in water 30 minutes; drain and combine with remaining dry chips. Wrap with foil to make a pouch, then poke holes for smoke to escape. Place foil pouch on opposite side of grill from flame. Rub grates with 1 tablespoon oil where turkey will sit (away from direct heat) and place aluminum pan underneath.
- Preheat grill to 350°F. Pat turkey lightly with paper towels to remove any excess seasoning mixture; coat with remaining ¼ cup vegetable oil and wrap ends of legs with foil. Place on grill over pan.
- Smoke approximately 2 hours (keeping lid closed 1 ½ hours before checking temperature) until browned and 165°F. Let stand 15 minutes to rest before carving. Serve.
Other Preparation Methods
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1. Line roasting pan and rack with foil. Combine brown sugar, salt, pumpkin pie spice, and coriander. Place turkey on roasting pan rack; coat all over with seasoning mixture, then chill 24 hours.
2. Preheat oven to 325°F. Pat turkey lightly with paper towels to remove any excess seasoning mixture; coat with spray. Roast per package instructions until browned and 165°F. Let stand 15 minutes to rest before carving. Serve.
Amount per 1⁄12 recipe serving: Calories 500, Total Fat 23g, Sat Fat 6g, Trans Fat 0g, Chol 260mg, Sodium 1210mg, Total Carb 2g, Fiber 0g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 69g, Vitamin D 6%, Calc 2%, Iron 15%, Potassium 15%