Dry Brined Turkey on a Pellet Grill

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can provide a similar flavor with less sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch for flavor.

Cut the backbone out of the turkey using chicken shears and flatten it (spatchcock).

Mix 4 tablespoons of kosher salt with 1 tablespoon of Texas sugar in a bowl.

Rub the salt mixture all over the turkey, including under the skin.

Place the turkey on a rack in a pan and refrigerate for at least 12 hours, up to 2 days.

Preheat the pellet grill to 325°F (163°C).

Place the turkey directly on the grill grates.

Cook the turkey until the internal temperature reaches 160°F (71°C) in the deepest part of the breast, which takes about 2 hours and 20 minutes.

Let the turkey rest before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens