Turkey , Dry Brine , Smoker , Sage
Best for: A traditional Thanksgiving centerpiece with gentle wood smoke.
A simple overnight dry brine gives this turkey a well-seasoned start before it meets the smoker. Sage, pepper and a little applewood keep the flavor familiar enough for the whole family table.
Grill: Smoker or covered grill with indirect heat at 300°F and a drip pan; use a modest amount of applewood. Equipment: Smoker or covered grill, rack and rimmed pan, drip pan, kitchen scale, probe and instant-read thermometers, carving board.
Ingredients
4–5 Hours Dry brine: 24 hours. Rest: 30 minutes. Total: 28 hours 55 minutes–29 hours 55 minutes.
- 1 fully thawed 12 lb whole turkey, not enhanced, self-basting or kosher, neck and giblets removed
- 30 g kosher salt
- 2 teaspoons coarse black pepper
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 3 tablespoons neutral oil
- 2 cups water, for the drip pan
Directions
Pat the turkey dry without rinsing it. Combine the salt, pepper, sage, thyme and garlic powder.
Gently loosen the breast skin and distribute the mixture over the meat, skin and cavity. Place breast-side up on a rack over a rimmed pan and refrigerate uncovered at or below 40°F for 24 hours, away from ready-to-eat food.
Heat the smoker to 300°F. Set the drip pan beneath the bird with 2 cups water; keep it from blocking airflow and replenish with hot water if it dries out.
Rub the turkey with oil, tuck the wing tips and leave the cavity unstuffed. Smoke breast-side up with the lid closed, maintaining 300°F, for approximately 4–5 hours; start checking at 3½ hours.
Remove only when the thickest breast and innermost thigh and wing all reach at least 165°F without the thermometer touching bone. Shield dark areas loosely with foil if needed while cooking continues.
Rest loosely tented for 30 minutes before carving. Refrigerate carved leftovers in shallow containers within 2 hours of cooking.
Grilling tip: A clean, lightly smoking fire lets the turkey taste like turkey rather than a mouthful of wood smoke.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
