Dry-Brined-And-Marinated Smoked Turkey

1. 1

   Pat turkey dry with paper towels. Reserve 2 Tbsp. Turkey Dry Rub; sprinkle remaining dry rub over entire turkey, rubbing into skin. Chill turkey 10 to 24 hours.

2. 2

   Prepare smoker according to manufacturer's instructions, bringing internal temperature to 250u00b0 to 260u00b0; maintain temperature 15 to 20 minutes.

3. 3

   Stir together apple cider, brown sugar, salt, and reserved 2 Tbsp. Turkey Dry Rub. Attach needle to marinade injector, and fill with cider mixture according to package directions. Inject top of turkey, thighs, and legs at 1-inch intervals with cider mixture. Add wood chips to coals, and smoke turkey, maintaining temperature inside smoker between 250u00b0 and 260u00b0, for 5 to 6 hours or until a meat thermometer inserted into thickest portion registers 160u00b0.

4. 4

   Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

5. 5

   MAKE-AHEAD TIP

6. 6

   Before beginning our make-ahead plan, clean out your fridge to free up space for your turkey, which will need room to chill for 10 to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.