Dry Brined Smoked Turkey
This dry brine smoked turkey is perfectly seasoned with a blend of garlic, rosemary, thyme, sage, and a hint of orange zest. The dry brine ensures a moist, flavorful bird with crispy, golden skin. By adding salt and herbs to the bird, moisture and intense flavors are drawn into the bird, giving you the juiciest turkey meat you have ever had! Part of the brine mixture will get blended with butter to make a flavorful baste butter that goes on the bird as it cooks, giving it a beautiful gold and crispy skin. This turkey is the perfect centerpiece for your Thanksgiving and holiday celebrations.
Servings: 20 Servings
Equipment
Ingredients
For the Dry Brine
- 8 to 10 garlic cloves
- 3 tablespoons fresh rosemary minced (1 tablespoon dried)
- 3 tablespoons fresh thyme (1 tablespoon dried)
- 3 tablespoons fresh sage minced (1 tablespoon dried)
- 1 tablespoon fresh oregano minced (1 teaspoon dried)
- 1 tablespoon dried celery seed
- 1 tablespoon whole black peppercorns
- 3 fresh or dry bay leaves chopped or crumbled
- zest of 2 oranges
- 1/3 cup kosher salt
- 1/3 cup brown sugar
For the Turkey
- 1 16 to 18 pound turkey thawed
- 1 onion quartered
- 1 orange quartered
- 6 tablespoons butter melted
- 3 to 4 tablespoons dry brine mixture from above
Instructions
Prep the Turkey
- Remove the giblet and gravy package (if there is one) inside the cavity of the turkey. Remove any plastic or metal cages or pop-up thermometers.
- Set a rack in a roasting pan or on a rimmed baking sheet. Place the turkey on the rack (the rack will allow air to circulate under the turkey).
- Use paper towels to pat the turkey dry, inside and out.
Make the Dry Brine
- Combine the first eight ingredients (the garlic and all the herbs) in a food processor with a blade attachment. Pulse until the herbs are finely minced. Add the salt, sugar, and orange zest. Pulse to combine.
- Remove 3 to 4 tablespoons of the herbed brine mixture and place in a covered dish in the fridge. You will save this smaller portion of the mixture for a few days and use it to make a herbed butter baste when you cook the turkey.
Dry Brine the Turkey
- Loosen the skin on the turkey breast by sliding a spoon (turned upside down) under the skin. The spoon will slide under the skin without piercing it. Alternatively, if your hands are small enough, just slide your hands under the skin.
- Spread about a third of the herbed brine mixture under the skin. Spread the rest of the brine mixture on the outside and in the cavity of the turkey.
- Refrigerate the turkey for 48 to 72 hours.
Smoke the Turkey
- Remove the turkey from the fridge. Do not rinse the brine off of the turkey. Preheat the Traeger to 225°F.
- While the smoker heats up, stuff the cavity of the turkey with the onion and orange wedges. Tuck the wings behind the back of the turkey and tie the ankles together with baker's twine (this step is optional, but it makes the turkey look nicer and helps it cook more evenly).
- Stick a leave-in thermometer into the thickest part of the turkey breast.
- Place the turkey on the smoker and close the lid (keep the turkey in the roasting pan).
- Place 6 tablespoons of butter in a microwavable bowl. Add the reserved herb/brine mixture and melt it in the microwave.
- After the turkey cooks for 1 hour, increase the heat on the Traeger to 350°F. Baste the turkey with the melted butter mixture and close the lid.
- Continue basting the turkey every 30 to 40 minutes until the temperature on the meat thermometer reaches 160°F to 165°F. This usually takes 2-1/2 to 3-1/2 hours for a 14 to 16-pound turkey. The time will vary, so make sure you cook the bird until the internal temperature reaches 160°F to 165°F.
- Remove the turkey from the Traeger smoker, cover with foil, and let rest for 20 minutes.
- Slice and serve!
Notes
- You don’t need to rinse the herbed dry brine off the turkey prior to cooking.
- Use a reliable meat thermometer so you can monitor the cook and ensure the best results.
- The FDA recommends cooking turkey to an internal temperature of 165°F. I usually remove the turkey when it reaches 160°F. The carry-over heat typically brings the temperature up to 165°F.
- Cook the turkey based on temperature and not time. You can use the time chart in the post as a general guideline to help you plan an average cooking time.
Nutrition
Serving: 1g | Calories: 599kcal | Carbohydrates: 6g | Protein: 74g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 276mg | Sodium: 2194mg | Potassium: 1085mg | Fiber: 1g | Sugar: 4g | Vitamin A: 198IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 7mg