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.