Smoked Dry Brined Turkey

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Smoked Dry Brined Turkey

Smoked Dry Brined Turkey

Learn how to smoke the dry brined turkey, a main dish perfect for thanksgiving table.
Prep Time 15 minutes

Equipment

  • Z Grills Smoker Grill
  • Cheery pellets

Ingredients

  • 10-15 lb Turkey
  • 1/2 cup Kosher salt
  • 1/4 Cup brown sugar
  • 2 TBSP thyme
  • Granulated Garlic

Onions，Celery，Apples，Carrots，Thyme

2-1 Salt Brown Sugar ratio：1/2 cup salt，1/4 cup brown sugar，2 TBS thyme

Instructions

  • Unpack the bird and remove the giblet and neck
  • Mix together 2-1 kosher salt, brown sugar, and thyme
  • Make sure the bird is dry
  • Pull back the skin above the breast
  • Massage the breast under the skin and all parts outside the bird
  • Put in a trey on a rack and in the fridge for 24/48 hours. 48 hours is preferred.
  • After the 48 hours remove the plastic wrap and let air dry in the fridge for another few hours.
  • Remove and allow to come up to room temperature for 1 hour.
  • Load the pit with cherry pellets by z grills
  • Preheat the grill @325f
  • While the pit is coming up to temperature, stuff the cavity with the following. Onions, Celery, Carrots, Apples, and thyme.
  • Once covered with your favorite rub. Make sure NO SALT is used. I'm using granulated garlic only
  • At the 1 hour mark check that the bird is cooking evenly across the surface. Turn or rotate as needed. Do that for an hour 2-3 until an internal temperature of 165 breast, 185 leg, thigh is reached.
  • Remove once your temp is reached. Let rest slice and enjoy!
Cost: 25
Keyword: Thanksgiving

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