Dry Brine for Smoking a Turkey

This dry brine works wonders to elevate the taste and juiciness of your turkey.

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Prep Time: 5

Brining Time: 2

Total Time: 2 5

batch

Author: Laura Lynch

Remove the turkey from the packaging and discard any giblets inside. Pat dry the turkey with a paper towel.
With the breast-side up, sprinkle the salt all over the surface of the turkey, then flip over and coat the underside.
Place the turkey on a large baking sheet or tray with a lip and cover with plastic wrap. Place it in the fridge.
Dry brine it for 24 hours to 2 days before cooking. Rub off any excess salt with a paper towel and place the turkey in a roasting tray.
Preheat your smoker to 225-250°F (107-121°C). Place the turkey in the roasting tray in the smoker and close the lid. Aim for an internal temperature of 165°F (75°C). It will take approximately 30 minutes per pound.

In the oven: Preheat your oven to 325°F (165°C). Place the turkey breast-side up in a roasting pan. Tuck the wings under and loosely tie the legs together. Roast based on the weight, approximately 13 minutes per pound. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
On the grill: Preheat your grill to medium-high (about 350°F or 175°C). Turn on only one side of the grill to create indirect heat. Place the turkey breast-side up on the grill away from direct heat. Cover and grill, maintaining the temperature. Grill time is similar to oven roasting. Check for an internal temperature of 165°F (75°C).

Dry brine from 12 hours to 2 days before cooking.
You can use a mixture of salt and seasonings that you like. Or just use plain salt.
When done brining, wipe off excess salt with a paper towel. It's not necessary to remove it all.
Place the turkey in a roasting tray on the smoker to catch all the juices, with which you can make gravy.
Be careful not to transfer any juices from the turkey to your refrigerator.