Ingredients

• Turkey:
  • 1 whole turkey (12–14 lbs), thawed
• Dry Brine:
  • ¼ cup kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
• For Smoking:
  • Wood pellets (apple, cherry, hickory, or pecan)
  • Optional: fresh herbs (e.g., rosemary, thyme) for cavity

Preparation Steps

1. Apply the Dry Brine:

   • In a bowl, mix all dry brine ingredients.
   • Pat the turkey dry with paper towels.
   • Gently separate the skin from the breast meat and apply some brine directly onto the meat.
   • Rub the remaining brine evenly over the entire turkey, including the cavity.
   • Place the turkey on a wire rack over a baking sheet and refrigerate, uncovered, for 24–48 hours. This air-drying helps achieve crispy skin.

2. Prepare the Pellet Grill:

   • Set the pellet grill to 325°F (163°C) using your choice of wood pellets.
   • Allow the grill to preheat thoroughly.

3. Smoke the Turkey:

   • Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
   • Optional: place fresh herbs inside the cavity for added aroma.
   • Place the turkey breast-side up directly on the grill grates.
   • Smoke until the internal temperature reaches 160°F (71°C) in the breast and 175°F (79°C) in the thigh, approximately 3–4 hours.
   • Rotate the turkey or cover any parts with foil if they brown too quickly.

4. Rest and Serve:

   • Carefully remove the turkey from the grill and let it rest for 20–30 minutes, loosely tented with foil.
   • Carve and serve.