Forget every other Thanksgiving Turkey Recipe and DO THIS INSTEAD | In today's show, it's the Masterbuilt Gravity Series 1050 and a dry brined Turkey. I've tried many ways trying to perfect my thanksgiving Turkey and this here will produce the best results. 3 days later and the Turkey is still moist in the fridge! Trust me, use this method this year and you'll never go back to smoking a Thanksgiving Turkey any other way. Of course, I am talking about dry brining your Turkey!!

Is it better to wet or dry brine a turkey?
The turkey only picks up salt and water from the wet brine, which means any flavor impact from aromatics is minimal. A dry brine, however, imparts far more flavor directly into the meat because of the close contact between the spice mixture and turkey meat. The flavor is much richer and more intense.


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✅✅✅✅✅✅✅✅SHOW NOTES✅✅✅✅✅✅✅✅
Dry Brine
3Tbs Kosher Salt
1Tbs Baking powder.
1 Tbs Rosemary
1-2 Tbs fresh Thyme
Incorporate well!


Brine for 48 Hrs wrapped. You can Un-Wrap for the last 6-8 Hrs.
Take out of the fridge 2 Hours before cooking

Separate the skin from the breast meat. All the way!
Thoroughly pat the turkey dry inside and out with paper towels.

Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside, and the remaining 1/4 inside the cavity. Refrigerate uncovered for 48 hours

Place turkey on a cooling rack in a roasting pan covered tightly with saran wrap then in the fridge for a 48 Hour rest..

After the 48 Hour rest pat dry and stuff the cavity with celery, sage, rosemary, and thyme.

325-350f till the thickest part of the breast hits 160f
1.3 Hours in rotating the bird for even cooking!

Make sure you rest your bird out of the pan for 15 min.

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