If you’ve ever smoked a turkey and ended up with dry breast meat or uneven cooking, this is the method that fixes it for good.
This Dry Brined & Spatchcocked Smoked Turkey keeps things classic – seasoned deep with coarse salt, laid flat for even heat, and smoked steady for that perfect balance of juicy, crispy, and flavorful.
By removing the backbone and flattening the bird, the dark and white meat cook evenly, and the dry brine draws flavor all the way through. A simple butter glaze at the end gives it that signature Old 36 shine – golden, savory, and full of smoked depth.
Whether you’re feeding the family on Thanksgiving or firing up the pit for a weekend cook, this method delivers every time. Simple, proven, and built for flavor.
Dry Brined Smoked Turkey
Ingredients
Dry Brine
- Coarse kosher salt – ½ tsp per lb of turkey
Rub
- 1½ tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp crushed bay leaf
- 1 tsp brown sugar
- ½ tsp ground coriander
- ½ tsp dried parsley or oregano
- Light coat of olive oil or neutral oil
Gravy Drip Pan
- 2 onions quartered, skins on
- 2 carrots chopped
- 1 rib celery with leaves
- 4 garlic cloves smashed
- 1 small apple quartered
- ½ cup apple juice
- ¼ cup apple cider vinegar
- 2 qts low-sodium chicken stock
- 1 tsp dried thyme
- ½ –1 tsp Italian seasoning
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 –2 Tbsp butter
Browned Butter Glaze
- 1 stick ½ cup unsalted butter
- 1 Tbsp brown sugar
- ½ tsp smoked paprika
Instructions
Spatchcock & Trim
- Remove backbone. Cut breastbone slightly and press flat.
- Trim loose skin/fat and save for the drip pan.
Dry Brine
- Pat turkey dry and apply ½ tsp salt per lb over and under skin.
- Refrigerate uncovered 18–24 hours on a wire rack.
Rub & Rest
- Remove from fridge and pat surface dry.
- Oil lightly, apply rub evenly.
- Rest 45–60 min at room temp.
Roast Aromatics & Build Drip Pan
- Roast onions, carrots, celery, garlic, and apple at 425°F for 20–25 min.
- Transfer to pan and add apple juice, bourbon, stock, herbs, tomato paste, butter.
- Place pan beneath turkey in smoker.
Smoke Turkey
- Preheat smoker to 285–300°F with pecan and cherry wood.
- Smoke until 160°F breast / 175°F thigh (~2½ hours for 12 lb bird).
Rest & Glaze
- Remove and rest uncovered 30–45 min.
- Brown butter in pan until golden, let rest 1 min, then stir in brown sugar and paprika.
- Brush warm glaze over turkey.
Strain Drippings & Serve
- Strain pan contents, reduce liquid to desired thickness, and finish with butter.
- Carve and serve with smoked gravy.
