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!
- 11-15 pound turkey
- 1 cup dry brine
- 1/2 cup melted compound herb butter
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.