Dry-Brined Smoked Turkey

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

1. 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.
2. 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.
3. 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.
4. 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.