Dry-Brined-and-Marinated Smoked Turkey

Southern Living
Dry-Brined-and-Marinated Smoked TurkeyRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Make Ahead: Dry-brine the turkey two days before Thanksgiving, and smoke it the next day. Cut the turkey into pieces (legs, breast, wings, etc.), and place in a zip-top plastic bag. Store in refrigerator. About an hour before dinner, place turkey pieces in a single layer on a baking sheet, and cover with aluminum foil. Warm in 300° oven until heated.

Makes 10 to 12 servings

Ingredients

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1 (12- to 14-lb.) whole fresh or frozen, thawed, turkey
1 cup apple cider
2 tablespoons dark brown sugar
1 tablespoon kosher salt
3 cups hickory wood chips

Preparation

Hands-on: 30 Minutes
Total: 15 Hours, 40 Minutes

1. Pat turkey dry with paper towels. Reserve 2 Tbsp. Turkey Dry Rub; sprinkle remaining dry rub over entire turkey, rubbing into skin. Chill turkey 10 to 24 hours.

2. Prepare smoker according to manufacturer's instructions, bringing internal temperature to 250° to 260°; maintain temperature 15 to 20 minutes.

3. Stir together apple cider, brown sugar, salt, and reserved 2 Tbsp. Turkey Dry Rub. Attach needle to marinade injector, and fill with cider mixture according to package directions. Inject top of turkey, thighs, and legs at 1-inch intervals with cider mixture. Add wood chips to coals, and smoke turkey, maintaining temperature inside smoker between 250° and 260°, for 5 to 6 hours or until a meat thermometer inserted into thickest portion registers 160°.

4. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

MAKE-AHEAD TIP

Before beginning our make-ahead plan, clean out your fridge to free up space for your turkey, which will need room to chill for 10 to 24 hours.

Created date

October 2015