Last Updated on 4 months by Neha Deshmukh

Smoky Turkey Recipe – Dry-Brined & Grilled to Perfection

Hey everyone! There’s just something magical about a perfectly cooked turkey, isn’t there? Especially when it’s infused with smoky flavor. I first made this recipe a few years ago for a Diwali gathering with friends, and it was a huge hit. It’s become a tradition ever since! This isn’t your average turkey recipe; the dry-brining and grilling take it to a whole new level. Let’s get cooking!

Why You’ll Love This Recipe

This smoky turkey recipe is a game-changer. Dry-brining ensures incredibly moist and flavorful meat, while grilling imparts a delicious smoky aroma that you just can’t get from the oven. It’s surprisingly easy, even for beginner grill masters, and the results are seriously impressive. Plus, it’s perfect for festive occasions like Thanksgiving, Christmas, or even a special Diwali feast!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 turkey (10-12 lbs / 4.5-5.4 kg)
• 2 Tbsp kosher salt (approx. 30g)
• 2 Tbsp olive oil (approx. 30ml)
• Black pepper to taste
• 1-2 Tbsp flour (approx. 8-16g)
• 1.5 to 2 cups chicken stock (360-480ml)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Kosher Salt: The Importance of Dry-Brining

Don’t skip the dry-brining! Kosher salt is best because of its larger crystals, which help draw out moisture and then get reabsorbed, seasoning the turkey from the inside out. It’s the secret to a juicy bird.

Olive Oil: Choosing the Right Quality

A good quality olive oil adds a subtle richness. Extra virgin olive oil is lovely, but regular olive oil works just fine for this recipe.

Turkey: Selecting a Fresh vs. Frozen Bird

Fresh is always best if you can get it! But a frozen turkey works perfectly well – just make sure it’s completely thawed before you start. Allow plenty of time for thawing in the refrigerator (about 24 hours for every 5 lbs/2.3kg).

Chicken Stock: Homemade vs. Store-Bought Options

Homemade chicken stock is amazing if you have the time, but a good quality store-bought stock is perfectly acceptable. Low-sodium is a good choice, as you can always add more salt later.

Wood Chips: Best Wood Varieties for Smoky Flavor

For that classic smoky flavor, I love using hickory or applewood chips. Mesquite is great if you want a bolder, more intense smoke. Soak the wood chips in water for at least 30 minutes before using them – this helps them smolder and create more smoke.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Dry-brine the turkey: First things first, remove the giblets (save them for gravy!). Then, liberally sprinkle the kosher salt all over the entire bird, inside and out. Don’t be shy! Double-bag the turkey and pop it in the fridge for 2-3 days. Remember to turn it every 12 hours to ensure even seasoning.
2. Prepare the grill: Set up your grill for indirect heat. If you’re using charcoal or a kamado grill, arrange the coals to one side. For a gas grill, use wood chips in a smoker box and heat to 400°F (200°C). Place a low-sided roasting pan in the grill to preheat.
3. Roast the turkey: Place the turkey breast-side up in the preheated pan. Cook for approximately 10 minutes per pound (about 450-540 minutes for a 10-12lb turkey), checking the internal temperature. You’re aiming for 160°F (71°C) in the breast and 170°F (77°C) in the thigh.
4. Make the gravy: While the turkey rests, remove excess fat from the drippings, leaving about 2 tablespoons. Whisk in the flour to create a roux, then gradually add the chicken stock while simmering. Keep stirring until the gravy thickens. Strain if it’s lumpy.
5. Serve: Carve the turkey and serve it with that glorious smoky gravy, alongside your favorite seasonal sides.

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving Perfectly Crispy Skin

Pat the turkey skin dry with paper towels before grilling. This helps it crisp up beautifully. You can also brush it with a little olive oil during the last 30 minutes of cooking.

Maintaining Grill Temperature for Even Cooking

Keeping a consistent grill temperature is key. Use a grill thermometer to monitor the heat and adjust the vents or burners as needed.

Ensuring Turkey is Cooked Through

A meat thermometer is your best friend! Always check the internal temperature in both the breast and the thigh to ensure the turkey is cooked through.

Resting Time: Why It’s Crucial

Don’t skip the resting period! Letting the turkey rest for 20 minutes allows the juices to redistribute, resulting in a more tender and flavorful bird.

Dry-Brining Timing: Adjusting for Turkey Size

For smaller turkeys (under 10 lbs), 2 days of dry-brining is sufficient. For larger turkeys (over 12 lbs), you can dry-brine for up to 3 days.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Adding a Spicy Rub

My friend, Priya, loves to add a pinch of cayenne pepper or chili powder to the salt rub for a little kick.

Festival Adaptations: Thanksgiving & Christmas Turkey

This recipe is perfect for both Thanksgiving and Christmas! You can add festive herbs like rosemary and thyme to the rub.

Vegan Option: (Discuss alternative main courses for vegan guests)

For vegan guests, a hearty lentil loaf with a smoky paprika glaze is a fantastic alternative. Or a stuffed butternut squash!

Gluten-Free Gravy: Using Gluten-Free Flour

Simply substitute the regular flour with a gluten-free all-purpose flour blend for a delicious gluten-free gravy.

Serving Suggestions

This turkey pairs beautifully with:

• Mashed potatoes
• Roasted vegetables (Brussels sprouts, carrots, sweet potatoes)
• Cranberry sauce
• Stuffing (or rice pilau for a more Indian-inspired side!)

Storage Instructions

Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.

FAQs

Let’s answer some common questions:

How long can a turkey be dry-brined in the refrigerator?

Up to 3 days is generally safe, but I wouldn’t go beyond that.

What is the best way to check the internal temperature of a turkey?

Use a meat thermometer! Insert it into the thickest part of the breast and thigh, avoiding the bone.

Can I use a different type of stock for the gravy?

Absolutely! Vegetable stock or even turkey stock will work.

What if I don’t have a grill – can I roast this turkey in the oven?

Yes, you can! Roast at 325°F (160°C) for approximately 3-4 hours, or until the internal temperature reaches 160°F (71°C) in the breast and 170°F (77°C) in the thigh.

How do I prevent the turkey from drying out during grilling?

Dry-brining is the biggest help! Also, baste the turkey with its own juices or a little olive oil during the last hour of cooking.