Eosinophilic Esophagitis Friendly Gluten Free Smoked Whole Turkey
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Learn more →Ingredients
10 servings
For the turkey
- 1 whole turkey (12–14 lb), thawed, giblets and neck removed
For the dry brine
- 3 tbsp kosher salt
- 1 tbsp black pepper, coarsely ground
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 tsp brown sugar
For the butter rub
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
For the cavity
- 1 lemon, halved
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
For the smoker
- 2 cups apple juice
- 2 cups water
- 4 cups hardwood chunks or chips (apple, cherry, or hickory)
Instructions
- 1
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and brown sugar. Stir until evenly mixed.
- 2
Pat the turkey completely dry inside and out with paper towels. Rub the dry brine mixture all over the outside of the bird, under the breast skin (gently loosen the skin with your fingers and rub directly onto the meat), and inside the cavity. Place the turkey breast-side up on a wire rack set over a large rimmed baking sheet. Refrigerate uncovered for at least 24 hours and up to 48 hours.
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