Dry Brined Turkey
This is an amazing, delicious way to get a juicy bird on your table with just 3 hours of cooking time. Give yourself about 12-24 hours for brining before you cook!
Equipment
- kitchen shears
- pastry brush
- pan and rack or aluminum foil
Ingredients
- 11-15 pound turkey
- 1 cup dry brine
- 1/2 cup melted compound herb butter
Instructions
- Once the turkey is defrosted, remove gravy bag and any residual ice and rinse the bird.
- Then season liberally with dry brine rub. Coat the outside and a bit on the inside. Set in a pan with a rack or aluminum foil snake and place uncovered in the fridge for at least 12 hours.
- After 12+ hours, remove the bird, cut out the backbone and flatten it.
- Brush with melted butter and place in Traeger grill preheated to 350°.
- Grill until internal temperature hits 160-165° and juices run clear.