Dry Brined Turkey

Directions

1. At least 8 hours before the cook, remove the neck and giblets from the turkey and save for gravy
2. Pat the turkey dry with paper towels and put on a rimmed baking sheet
3. Combine all the dry ingredients in a spice grinder
4. Pulse until the herbs are finely chopped and the salt mixture is pale green
5. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts
6. Refrigerate, uncovered, until 30 minutes before you are ready to cook

7. Set the Egg for indirect cooking with a convEGGtor at 350°F/177°C with apple chunks

8. Wipe the turkey with damp paper towel to remove excess salt and pat dry with paper towels
9. Stuff the cavity of the turkey with desired flavors and ingredients
10. Tie the legs together with kitchen twine
11. Place the turkey, breast-side up, in a large roasting pan and tuck the wings under the body
12. Add any desired seasonings and extra Cajun spice and flavor to the outside of the turkey
13. Let sit at room temperature for 30 minutes

14. Add the turkey to the Egg to smoke for 1½ hours

15. Baste the turkey with the pan drippings, adding 2 tbsp of butter (if desired) and up to ½ cup of water if the drippings are getting too dark
16. Continue to smoke the turkey, basting every 30 minutes and adding more water to the pan if needed

17. Remove the turkey from the Egg once the skin is golden brown and the internal temperature is 160°F

18. The turkey’s internal temperature will continue to rise a few degrees to reach the recommended 165°F

19. Transfer the turkey to a cutting board and let rest 30 minutes before carving