I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. But, like many things in life, I made it too hard when I should have just followed the same steps for other roasted chicken recipes I’ve made, like this Peruvian-style pollo asado and herb-roasted spatchcock. The same steps as turkey – cooking is just (a lot) longer due to the size.
But before I talk about how to smoke a turkey, I want to talk about two things that have helped me roast chicken so well: olive oil mayonnaise and dry brining.
Smoking a turkey yields incredibly moist, flavorful meat when done right. While delicious on its own, dry brining takes the experience to the next level. This simple technique infuses the turkey with seasoning while retaining natural juices. Discover why dry brining is a must for superior smoked turkey.
What is Dry Brining?
Dry brining involves rubbing the raw turkey all over with salt, herbs, and spices. You then refrigerate it uncovered for 24-48 hours before smoking. Unlike wet brining where the turkey sits in a saltwater solution, dry brining uses the salt and extended time to penetrate deep into the meat.
The salt draws out moisture, condenses proteins, and ruptures cell walls. This allows the turkey to absorb more smoke flavor during cooking. The salt also seasons the meat and helps it retain moisture, so it turns out incredibly juicy.
Benefits of Dry Brining Turkey
Dry brining offers numerous advantages over plain smoked turkey:
- Enhanced flavor – The salt and spices infuse the meat with seasoned flavor
- Improved texture – Protein changes make the meat more tender
- Increased juiciness – Drawing out moisture then allowing the turkey to reabsorb it seals in natural juices
- Better smoke absorption – Ruptured cell walls readily absorb smoky flavor
- Crispier skin – Salt removes moisture for excellent browning and crunch
- Easy to execute – A simple rub down with salt, refrigerate, and smoke
You get all these benefits from this low-effort, highly effective technique. It takes smoked turkey to new heights!
How to Dry Brine a Turkey for Smoking
Dry brining requires just a few easy steps:
1. Pat the Turkey Dry
Remove the turkey from packaging and pat it completely dry, inside and out. The dry surface allows the salt and seasoning to adhere evenly.
2. Apply Kosher Salt Liberally
Massage kosher salt all over the turkey, including deep under the skin. Use approximately 1 tablespoon salt per 4 pounds of turkey. The coarse grains distribute well and penetrate the meat.
3. Add Herbs and Spices (Optional)
For more flavor, rub in dried herbs, garlic powder, pepper, citrus zest, or any desired spices along with the salt.
4. Refrigerate 24-48 Hours
Place the turkey in a pan or on a rack uncovered in the fridge for 1-2 days. The extended time allows the salt to work its magic.
5. Rinse and Pat Dry
Rinse the turkey and pat it dry before smoking. This removes excess surface salt for balanced seasoning.
6. Smoke As Desired
Apply any additional rubs or seasoning as you normally would. Smoke until the breast reaches 165°F and thighs hit 175°F.
Step-by-Step Smoked Turkey Recipe
This step-by-step recipe from The Kitchn walks through brining, smoking, and roasting a full turkey for Thanksgiving dinner.
Ingredients:
- 1 12-14 lb. turkey
- 1⁄4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Apple or cherry wood chips
Instructions:
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Mix together salt, brown sugar, pepper, garlic powder, and onion powder. Pat turkey dry and rub spice mix all over. Refrigerate 24 hours.
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Rinse turkey and pat dry. Let sit at room temperature 1 hour.
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Prepare smoker or grill for indirect cooking at 225°F. Use apple or cherry wood for flavor.
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Smoke turkey for 2-3 hours until breast reaches 160°F.
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Finish in a 425°F oven until breast hits 165°F, about 40 minutes. Let rest 30 minutes before slicing.
Trash Can Turkey’s Dry Brining Tips
The Trash Can Turkey recommends the following for excellent dry brined smoked turkey:
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Reserve the neck and giblets to smoke alongside the turkey for extra flavor.
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Mix the salt with brown sugar, garlic, onion, and sage for a basic brine.
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Rinse just before smoking or the turkey can get too salty from sitting.
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Apply a spice rub after brining for a flavor crust. Try chili powder, cumin, paprika, parsley, and thyme.
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Inject melted butter into the thick breast and thighs for added moisture and flavor.
Get Perfectly Seasoned, Juicy Smoked Turkey
It only takes a simple dry brine to make smoked turkey far more appetizing. The salt and extended refrigeration time infuses the meat with flavor and moisture. Follow these handy tips for mouthwatering smoked turkey using the easy dry brining method. It takes your turkey from bland and dry to irresistibly juicy, smoky perfection.
Lower Saturated Fat Content
Olive oil mayonnaise has a significantly lower saturated fat content. As you may know, eating a lot of foods that are high in saturated fats can cause (LDL) cholesterol to build up in your blood vessels, which can cause problems with your heart. Alternatively, olive oil mayonnaise contains heart-healthy monounsaturated fats that support cardiovascular health.
Rich in Healthy Fats
Since olive oil is the primary ingredient in olive oil mayonnaise, you can reap the health benefits. The monounsaturated fatty acid in olive oil can aid in the absorption of fat-soluble vitamins and antioxidants.
Note: This doesn’t mean you should eat a lot of olive oil mayonnaise, and it also doesn’t mean eating a lot of it will give you a lot of heart-healthy fat. I’m only saying that consuming foods that are more heart-healthy, you reduce the likelihood of heart related diseases. ).
Dry Brined Turkey on a Pellet Grill
FAQ
Should you dry brine a turkey before smoking?
Do I rinse a turkey after dry brining?
Is dry brining a turkey worth it?