Dry Brine Turkey
For my first 13 pound turkey, smoked 3 hours and grilled 2 hours for 165 degrees.
Ingredients
- 1 thawed turkey, any size
- 1/2 teaspoon kosher salt per pound of turkey (this is already scaled back for a pre-brined/injected frozen turkey)
- Dried thyme
- Dried rosemary
- Dried sage
- Dried parsley
Instructions
- Mix an equal part of all "as needed" ingredients and the kosher salt into a shaker. An old spice container works fine.
- Rinse the turkey and pat dry with paper towels. Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity.
- Place turkey in a couple of plastic Sendik's bags or plastic wrap and seal tight. Place turkey in the fridge for 2 days. On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
- When ready to cook, set smoker temperature to 180?F and preheat, lid closed for 15 minutes.
- Place the turkey on grill, breast up. Smoke the turkey for 3 to 4 hours.
- Increase the grill temperature to 325°F and continue to cook turkey until it reaches an internal temperature of 165°F. Enjoy! Post-Smoke Cooking Time: 10 to 13 pounds | 1-1/2 to 2-1/4 hours 14 to 23 pounds | 2 to 3 hours 24-27 pounds | 3 to 3-1/4 hours 28-30 pounds | 3-1/2 to 4-1/2 hours
