Dry-Brined Smoked Turkey

Of all the ways you can prepare a turkey, this one stands out. Go big with this easy-to-follow recipe for your Thanksgiving table this year.

Servings
12
Active Time
30 minutes
Total Time
23 hours, 30 minutes
Dry-Brined Smoked Turkey

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 1/4 cup vegetable oil and wrap ends of legs with foil. Place on grill over pan.

4. Smoke approximately 2 hours (keeping lid closed for 1 1/2 hours before checking temperature) until browned and 165°F. Let stand 15 minutes to rest before carving. Serve.

OTHER PREPARATION

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.

Ingredients

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 1/4 cup brown sugar

  • 1/4 cup kosher salt

  • 1 tablespoon smoked paprika

  • 1/4 cup vegetable oil

  • 1 whole turkey (12–14 lb)

  • 2 cups hickory wood chips, divided (plus additional, if more smoke desired)

  • Nonstick aluminum foil

  • 1 tablespoon + 1/4 cup vegetable oil

  • 1 (13- x 9-inch) aluminum pan

More recipe info

Instructions

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 1/4 cup vegetable oil and wrap ends of legs with foil. Place on grill over pan.

4. Smoke approximately 2 hours (keeping lid closed for 1 1/2 hours before checking temperature) until browned and 165°F. Let stand 15 minutes to rest before carving. Serve.

OTHER PREPARATION

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.

Nutritional Information

CALORIES 500kcal; FAT 23g; SAT FAT 6g; TRANS FAT 0g; CHOL260mg; SODIUM 1210mg; CARB 2g; FIBER 0g; SUGARS 2g; PROTEIN 69g; POTASSIUM 15%; VIT D 6%; CALC 2%; IRON 15%

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