Description
Skip the hassle of brining and enjoy super crispy, flavorful No-Brine Smoked Turkey—perfect for any meal, with amazing leftovers! Note that you’ll need an aluminum pan and tin foil for the smoking process.
Ingredients
- 1 whole turkey, thawed
- 1 pound butter, divided
- approximately 1/2 cup organic season salt
Instructions
- Thaw your turkey (if frozen).
- Preheat your smoker to 325°F.
- Rub the turkey with butter—all over, under the skin, around the cavity—wherever you can get it! use about half a pound of cold butter, sliced into about 1/4 or 1/2-inch rounds.
- Pop any extra butter (from the first half-pound) inside the cavity.
- Generously cover the turkey with organic season salt. Be sure to get the sides and underside.
- Smoke the turkey for about 45 minutes to an hour or so uncovered, until the skin gets brown and crispy.
- Transfer the turkey to an aluminum pan and add the remaining half-pound butter by slicing it into rounds and spreading them over the turkey. Wrap turkey in foil and return to the smoker.
- Continue cooking for about 2 hours or until the internal temperature reaches 160°F. Smoking time depends on the size of the turkey. A smaller turkey will finish cooking sooner while a large turkey will require more time.
- Remove turkey from the smoker and let it rest in the foil for at least 30 minutes. This keeps all those delicious juices locked in. If your turkey will rest for longer than 30 minutes, I recommend placing it inside an oven set on warm or about 170°F
- Carve and enjoy!
Notes
Save 15% on my favorite unrefined sea salt, including this killer organic season salt blend, with code KEEPITREAL.
