Dry Brine Turkey

Ingredients

• 12 pounds turkey (defrosted)
• ¼ cup Kosher salt (coarse)
• avocado oil

Steps

1. 1

   Prepare your bird. Remove the giblets and neck from the turkey cavity, then pat the turkey completely dry inside and out with paper towels.

2. 2

   Dry brine. Sprinkle salt evenly over the entire turkey, including under the skin on the breasts. Place the turkey on a baking sheet and refrigerate uncovered. Brine your turkey for 24-48 hours, or at least 1 hour per pound. This allows the salt to season the meat and draw out the moisture.

3. 3

   Preheat the smoker. Fire up your smoker and set it to 350 degrees F. You can use any wood you love, but I recommend something like for turkey, like apple, cherry, or pecan.

4. 4

   Prepare the turkey for smoking. While your smoker is heating up, remove the turkey from the refrigerator. Wipe off any excess salt with paper towels, then spray the turkey with a coating of cooking oil. I recommend avocado oil because it has a high smoke point and won’t affect flavor.

5. 5

   Smoke the turkey. Place the turkey breast side up directly on the smoker grates, then close the lid. Cook your turkey until the internal temperature hits 160 degrees F in the breasts and 170 F in the thighs using a reliable meat thermometer. This should take 2 to 2 ½ hours for a 12-pound turkey, but every bird and smoker is a little different. Always cook to internal temperature, not time.

6. 6

   Rest, slice, and serve. Pull the turkey off the smoker and let it rest for 20-30 minutes, tented loosely with foil. Resting the turkey allows all the juices to redistribute so you don’t lose all the flavor you worked so hard to achieve. The carryover heat will bring the turkey up to 165 degrees F in the breasts and 175 degrees F in the thighs. Once rested, carve your turkey, then serve with all your favorite Thanksgiving sides.