Ingredients:

  • 2 gallons cold filtered water
  • 1 cup kosher salt
  • 1/2 cup coconut sugar
  • 4 cloves garlic, smashed
  • 3 stalks rosemary, bruised
  • 1 tbsp black peppercorns
  • 13 lb whole turkey, thawed completely
  • 1/4 cup avocado oil
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground sage
  • 1 tbsp baking powder

Instructions:

  1. Dissolve the kosher salt and coconut sugar in 2 gallons of water. Add 4 cloves garlic, 3 stalks rosemary, and 1 tbsp peppercorns.
  2. Submerge the turkey entirely in the chilled brine and refrigerate for 24 hours to ensure maximum moisture retention.
  3. Remove the turkey from the brine and pat the skin extremely dry with paper towels. Discard the brine.
  4. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, ground sage, and baking powder.
  5. Coat the entire surface of the turkey with avocado oil, then apply the dry rub seasoning evenly over the skin.
  6. Preheat your pellet grill to 225°F (107°C). Place the turkey on the grates. Smoke for 3 hours or until the skin begins to turn a light golden brown.
  7. Increase the grill temperature to 350°F (177°C). Continue cooking until the internal temperature of the thickest part of the breast reaches 160°F (71°C) to crisp the skin.
  8. Remove the turkey from the grill and let it rest for at least 30 minutes before carving to allow juices to redistribute. Rest until the internal temperature reaches 165°F (74°C).