Dry-brined and Smoked Turkey

Our motto frequently bears repeating – When cooking for a crowd, prepare in advance and stick to your specialties for the main course. This smoked, dry-brined turkey is ideal for this.  It was the perfect centerpiece for a large family gathering last weekend.  Don’t save turkey for special occasions such as Thanksgiving!

HAPPY 60th BIRTHDAY HAL!

DRY BRINED SMOKED TURKEY

The dry brining process requires preparing the bird 3 days in advance of putting it on the smoker.   This step will take 10 minutes max. Then pop it in the refrigerator and forget about it for 3 days.  If you love juicy, flavour-rich turkey, this is the recipe for you!

15 lb fresh turkey

3 tablespoons coarse salt

1 tsp herbes de provence

1 tsp lemon zest

Begin 3 days before cooking:

Prepare the turkey by removing the neck and gizzards, wash it inside and out and pat dry.

Combine the coarse salt, herbes de provence and lemon zest in a bowl. This mixture will be sprinkled on the turkey, inside and out, concentrating on rubbing it into the breasts, thighs and legs. Place the turkey into a thick sealable plastic bag,  squeeze out the air and close. If you can not find a sealable bag, do the best that you can to wrap it so that it doesn’t leak all over the refrigerator- possibly placing the wrapped turkey inside a stock pot or roasting pan. Chill in the refrigerator for 3 days.

The day that the turkey is to be eaten:

Remove the turkey from the refrigerator, unwrap it and pat it dry. Let stand at room temperature for 1 hour. 

Light the Broil King Keg and adjust the settings for a constant temperature of 300°F. Scatter soaked apple or cherry wood chips over the coals. Fill the drip pan with water and replace the cooking grids.  Place the turkey on the grid and close the lid.  We put it on at noon and it was finished at 7. 

Be sure to follow our golden rule: Use a meat thermometer! Turkey is finished when the temperature of the breast meat reaches 170°F/77°C.  We always pull it off when the temperature reaches 165°F, then let it rest, covered for 20 minutes before carving.  Do not worry if it is finished earlier than you want to serve it. It will stay moist and flavourful, even if it has to stand for an hour while you are finishing up the other dishes that you are preparing. (Even better if some of  your guests brought a few dishes to complete the meal).

Crunchy colelslaw with mango and watermelon radishes!

Nice to have a full house!