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The dry brine used on the turkey is inspired by a wet brine that Gena sells through her brand Fire & Flavor (fireandflavor.com).

Recipe by Southern Living November 2014


Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

30 mins
17 hrs 15 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Remove giblets and neck from turkey; pat turkey dry. Rub 1/4 cup Herb-Salt Dry Brine into cavity. Rub skin with remaining brine. Cover and chill 14 to 24 hours.

  • Soak wood chips 30 minutes.

  • Meanwhile, rinse turkey; drain cavity well, and pat dry. Place carrots and next 2 ingredients in cavity. Tie ends of legs together with kitchen string; tuck wing tips under.

  • Light 1 side of grill, heating to 300° to 325° (medium-low) heat, leaving other side unlit. Close grill lid, and maintain internal temperature at 300° to 325°.

  • Drain wood chips, and place in center of a 12- x 20-inch piece of heavy-duty aluminum foil. Wrap to form a packet. Pierce several holes in packet; place directly on lit side of grill.

  • Place 1 disposable roasting pan inside second pan. Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper.

  • Smoke turkey, covered with grill lid and maintaining internal temperature at 300° to 325°, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165°. Remove carrots, onion, and apple from cavity, and discard. Let turkey stand 30 minutes at room temperature before slicing.