1tablespoonKosher salt(measure out a ½ cup, you probably won't use all of it.)
1cupbuttersoftened
½cupmaple syrupor honey
½teaspoonblack pepper
6clovesgarlicminced
6leavessage
4sprigsrosemary
½cupparsleychopped
Dry Rub
½cupdark brown sugar
1 tablespoonsmoked paprika
1tablespoonsweet paprika
1teaspoonblack pepper
1teaspooncumin
1 teaspoongarlic powder
1 teaspoonmustard powder
½teaspoonespresso powder or ground/instant coffee
Instructions
Dry-Brine Your (Defrosted) Turkey:
To avoid over-salting, measure out ½ cup of kosher salt. You may or may not use the entirety depending upon the size of your turkey.
Using your hands, and at a distance from the turkey of about 6 inches, begin to liberally coat the outside of the turkey with the salt. Do not be afraid. You want your turkey completely covered with a nice layer of salt without it being competely encrusted on.
Transfer the salted turkey to either a wire rack or plate lined with a clean tea towel (or paper towel) and refrigerate uncovered for 24 hours or loosely coveredif dry-brining for 48 hours or up to 72 hours. The best cover to use is cheesecloth or clean tea towels, but plastic wrap will also work just do not tightly wrap the bird. This is done to prevent excessive moisture loss that can occur after 24 hours.
Aromatics are not necessary as they will not do much or anything.
You do not need to rinse a dry brined turkey afterward!
Make The Herb Butter:
You can make this herb butter rub ahead of time and let it sit on the counter to soften on the day of Just don't accidentally add any more salt! Adjust the amount of butter, garlic, and maple syrup needed to the size of your turkey. It's better to make too much than too little.
Combine softened butter with the minced garlic, maple syrup (or honey), chopped parsley, and spices. Take the leaves off from half of your rosemary and add them too.
(Make a double batch of this if you plan on basting your turkey with herbed butter, otherwise just use plain unsalted melted butter for basting.)
Or:
Sauté the garlic and spices in the butter for a slightly different flavour profile. Stir in the maple syrup or honey at the end with the herbs.
Smoke The Turkey:
Allow your brined and dry turkey to sit at room temperature, uncovered, for about an hour.
Preheat your Traeger Grill (or whichever smoker you are using) on the Smoke setting with the lid closed for 5 minutes until a fire is established.
Meanwhile, rub the turkey inside and out with the herbed butter, getting underneath the skin as much as possible. Add the sage leaves underneath the skin.
Now sprinkle the dry rub on the outside too. You will not use all of the dry rub you made. Season liberally.
Place the turkey directly on the grill, breast up. Place the remaining sprigs of rosemary directly on top of turkey.
Smoke your turkey for 3 hours, never allowing the temperatures to go up past 225° farenheit.
If the temperature fluctuations are too high, introduce a bowl of ice water in a grill-safe vessel to bring down the temps for more consistent smoking.
After smoking for the 3-4 hours, it's time to turn the heat up to 325° fahrenheit and cook the turkey until the internal temperature reaches 165°. For a 10-15 lbs turkey that is usually about 1 ½ - 2 ½ hours post-smoking time.
Baste the turkey with the herbed butter hourly. You can use plain butter too instead or if you run out of the herbed stuff.
Remove the turkey from the grill, let it rest tented in foil for 30 minutes before carving and serving.