Smoked Dry Brined Turkey

Learn how to smoke the dry brined turkey, a main dish perfect for thanksgiving table.
Prep Time 15 minutes


  • Z Grills Smoker Grill
  • Cheery pellets


  • 10-15 lb Turkey
  • 1/2 cup Kosher salt
  • 1/4 Cup brown sugar
  • 2 TBSP thyme
  • Granulated Garlic


    2-1 Salt Brown Sugar ratio:1/2 cup salt,1/4 cup brown sugar,2 TBS thyme


      • Unpack the bird and remove the giblet and neck
      • Mix together 2-1 kosher salt, brown sugar, and thyme
      • Make sure the bird is dry
      • Pull back the skin above the breast
      • Massage the breast under the skin and all parts outside the bird
      • Put in a trey on a rack and in the fridge for 24/48 hours. 48 hours is preferred.
      • After the 48 hours remove the plastic wrap and let air dry in the fridge for another few hours.
      • Remove and allow to come up to room temperature for 1 hour.
      • Load the pit with cherry pellets by z grills
      • Preheat the grill @325f
      • While the pit is coming up to temperature, stuff the cavity with the following. Onions, Celery, Carrots, Apples, and thyme.
      • Once covered with your favorite rub. Make sure NO SALT is used. I'm using granulated garlic only
      • At the 1 hour mark check that the bird is cooking evenly across the surface. Turn or rotate as needed. Do that for an hour 2-3 until an internal temperature of 165 breast, 185 leg, thigh is reached.
      • Remove once your temp is reached. Let rest slice and enjoy!
      Cost: 25
      Keyword: Thanksgiving

      About The Author

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      Z Grills

      Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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