Dry-Brined Smoked Turkey

Servings

12

Active Time

30 minutes

Total Time

27 hours, 30 minutes

Instructions

Chop rosemary and thyme (leaves only). Combine brown sugar, salt, rosemary, thyme, and smoked paprika. Place turkey on roasting pan rack and 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 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 vegetable oil and wrap ends of legs with foil. Place on grill over pan.

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.

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 (plus additional, if more smoke desired)
  • Nonstick aluminum foil
  • 1/4 cup vegetable oil
  • 1 (9- x 13-inch) aluminum pan

        Instructions

        Chop rosemary and thyme (leaves only). Combine brown sugar, salt, rosemary, thyme, and smoked paprika. Place turkey on roasting pan rack and 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 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 vegetable oil and wrap ends of legs with foil. Place on grill over pan.

        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.

        Nutritional Information

        CALORIES (per 1/12 recipe) 500kcal; FAT 23g; SAT FAT 6g; TRANS FAT 0g; CHOL 260mg; SODIUM 1210mg; CARB 2g; FIBER 0g; SUGARS 2g (Incl. 1g Added Sugars); PROTEIN 69g; VIT D 6%; CALC 2%; IRON 15%, POTAS 15%

        Source: Publix Aprons® recipe