Dry Brine Z Grill Turkey
desired size Farm Fresh Turkey
1 Tbsp. per pound of turkey Kosher Salt
thyme, as needed
Rosemary, as needed
Sage, as needed
Parsley, as needed
Plan ahead! This recipe requires overnight time.
Combine desired amounts of thyme, rosemary, sage, and/or parsley with kosher salt.
Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity. Place turkey in the bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days.
On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
When ready to cook on day 4, set temperature to 225˚F and preheat, lid closed for 15 minutes.
Place the turkey on grill, breast up. Smoke the turkey for 3 to 4 hours
Smoke the turkey for 3 to 4 hours.
After 3-4 hours, set the temperature to 325°F and preheat, lid closed (10-15 minutes). Cook turkey until it reaches an internal temperature of 165°F. Enjoy!
Post-Smoke Cooking Time:
10-13 lbs. | 1-1/2 to 2 ¼ hours
14-23 lbs. | 2 to 3 hours
24-27 lbs. | 3 to 3 ¼ hours
28-30 lbs. | 3 ½ to 4 ½ hours
*Cook times will vary depending on set and ambient temperatures.
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