From Wet to Wonderful: Last year, Tommy mastered the art of moisture with a flavorful wet brine [   • Tommy's Smoked Turkey | How to Smoke ...  ], a technique that bathed our Thanksgiving turkey in a savory beer-infused solution. This year, he's embraced the transformative magic of a dry brine. Elevating simplicity to an art form, Tommy's latest creation promises a turkey that's perfectly seasoned from the crispy golden skin to the succulent heart. Let's make your holiday bird the talk of the table with this year's new recipe!

Step by step recipe:
1. Prepare the Z Grills Smoker:
- Load the Z Grills with cherry pellets in preparation for cooking.

2. Create the Dry Brine Mixture (48 Hours Before Cooking):
- Mix half a cup of kosher salt with a quarter cup of brown sugar (for a 12-pound turkey).
- Add two tablespoons of fresh thyme to the mixture.
- Pull back the skin from the turkey breast and rub the dry brine mixture under the skin and over the breast.
- Massage the mixture into the breast, reaching as far forward as possible.
- Apply the remaining dry brine mixture all over the turkey's skin, including the legs and wings, and inside the cavity.

3. Refrigerate the Turkey:
- Place the turkey in a tray with raised edges to catch any moisture.
- Loosely wrap the turkey with plastic wrap.
- Refrigerate the turkey for 48 hours.

4. Prepare the Turkey for Cooking:
- Preheat the Z Grills to 325 degrees Fahrenheit (know the hot spot of your grill).
- Stuff the turkey cavity with celery, onions, carrots, fresh thyme, and apple chunks.
- Avoid using any rubs with salt since the turkey has already been dry-brined.
- Season the turkey with granulated garlic for added flavor without oversalting.

5. Cook the Turkey:
- Place the turkey on the grill, with the legs and thighs over the heat source since they require more heat.
- Cook the turkey until it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the breast.
- During cooking, monitor the turkey, rotating it if necessary to ensure even cooking and to achieve a crispy skin.

6. Rest and Serve:
- Once the turkey reaches the proper internal temperature, remove it from the grill.
- Let the turkey rest for about 20 minutes to allow the juices to redistribute.
- Carve the turkey and serve, noting that the skin should be super crispy and the meat flavorful and not too salty.

Remember to always verify the internal temperature of the turkey with a meat thermometer to ensure it is safely cooked to 165 degrees Fahrenheit. Happy Thanksgiving! 🦃️🔥


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Z Grills' Amazing Recipe: https://blog.zgrills.com/recipes/
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Z GRILLS is a U.S.-based brand that has been making grills and smokers for over 30 years. With over 650,000 pellet grills sold and 85 million cooks made, Z Grills is committed to providing customers with high-quality pellets at affordable prices. Buy quality pellet grills direct from the people who made them.