How to Smoke a Turkey (Art of Manliness)

Ingredients

• 1 turkey (12–14 pounds recommended, or a larger bird spatchcocked)
• 2 cups kosher salt
• ¼ cup black pepper
• 3 tablespoons dried herbs (herbes de Provence blend works great)
• Softened butter, for the skin and cavity
• Minced rosemary and sage (optional, for the butter)
• 3 sticks butter (for basting)
• A few sprigs fresh rosemary and sage (for basting butter)
• Oak and apple wood pellets (or hickory, cherry, or pecan)

Method

1. If serving more than a dozen people, cook two smaller turkeys (12–14 pounds each) instead of one large one.
2. If using a larger turkey, plan to spatchcock it for even cooking.
3. If the turkey is frozen, thaw it completely, remove the giblets and neck, rinse inside and out with cool water, and pat dry.
4. Mix 2 cups kosher salt, ¼ cup black pepper, and 3 tablespoons dried herbs to make the dry brine.
5. Liberally cover the turkey inside and out with the dry brine mixture.
6. Place the turkey in a large foil pan, uncovered, and refrigerate for 24 hours (or use an ice chest with 2–3 inches of ice, monitoring the temperature).
7. After 24 hours, rinse the turkey under cold water inside and out and pat completely dry.
8. If the turkey is 18+ pounds, spatchcock it: place breast-side down, cut along both sides of the backbone with kitchen shears and remove it (save for stock), then flip breast-side up and press down on the breastbone until it cracks and lies flat.
9. Slather softened butter all over the turkey and inside the cavity; optionally mix the butter with minced rosemary and sage.
10. Heat the smoker to 300°F using oak and apple pellets (or hickory, cherry, or pecan).
11. Place the turkey breast-side up on the smoker grill (or flat, skin side up, if spatchcocked), with a foil pan beneath to catch drippings for gravy.
12. Smoke for about 3½ to 4 hours, or until internal temperature reaches 165°F in the thickest part of the breast and at the leg-thigh junction.
13. Melt three sticks of butter in a saucepan with a few sprigs of rosemary and sage.
14. Baste the turkey with the butter mixture every hour while it cooks.
15. Once the turkey reaches temperature, remove from the smoker and let rest for 20–30 minutes before carving.
16. Carve and serve.