dry brine z grill turkey
1 farm fresh turkey, any size
1 Teaspoon kosher salt per pound of turkey
As Needed fresh thyme
As Needed fresh rosemary
As Needed fresh sage
As Needed fresh parsley
Make sure to plan ahead, this recipe requires multiple days of brine 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 a 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, set Z Grill temperature to 180˚F and preheat, lid closed for 15 minutes.
Place the turkey on grill, breast up. Smoke the turkey for 3 to 4 hours.
After 3 to 4 hours, increase the grill temperature to 325°F and continue to cook turkey until it reaches an internal temperature of 165°F. Enjoy! Post-Smoke Cooking Time: 10 to 13 pounds | 1-1/2 to 2-1/4 hours 14 to 23 pounds | 2 to 3 hours 24-27 pounds | 3 to 3-1/4 hours 28-30 pounds | 3-1/2 to 4-1/2 hours