This Smoked Turkey is a sure winner for your Thanksgiving dinner. Best with a spatchcock turkey, it uses a dry brine and is smothered in an herb mixture that leaves it juicy and delicious. Perfect for your pellet grill or smoker.
– 1 whole fresh turkey 14-15 lbs, spatchcocked (meaning the backbone is removed) and thawed
– 5 tbsp Diamond Crystal kosher salt
– 1 large stem of fresh rosemary
– 10-12 leaves of fresh sage
– 3 to 4 large stems of fresh thyme
– 1/2 cup ghee or butter, softened
Start by dry brining your turkey. First line a baking sheet with foil. Dry off the turkey with paper towels.
Lift the skin of the turkey at the tail end and separate the skin from the meat gently with your fingers. Do this near the breasts and on the drumsticks & thighs .
Place the kosher salt in a small container, then take pinches of that salt and rub it over the meat of the turkey, under the skin. Be sure & cover the breasts, legs, & thighs.
When ready to cook, preheat the smoker to 250F & take turkey out of the fridge to warm for at least 30 minutes. Chop the herbs and place them in a bowl with the ghee (or butter). Mash together to combine.
Spread any remaining herbed ghee onto the skin of the turkey, then place it in the preheated smoker. Insert a temperature probe into the breast if you have one and set the temp to 145F.