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Export 5 ingredients for grocery delivery
Step 1
Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet or in aluminum roasting pan.
Step 2
Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours.
Step 3
Preheat smoker to 300°F, add water pan to smoker to keep the air in smoker moist.
Step 4
Use a paper towel to wipe most of the dry brine from the turkey skin. If you skip this step, the skin will be super salty.
Step 5
Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin.
Step 6
Brush olive oil onto turkey skin. In a small bowl, combine black pepper, garlic powder and paprika to form spice rub.
Step 7
Sprinkle spice rub onto turkey skin, rubbing in gently with your hands. Remember to get under the wings and any harder to reach areas.
Step 8
Smoke at 275-300°F for about 3.5 to 4 hours or until internal temperature reaches 165°F when measured in the thickest part of the breast, refilling water pan as necessary.
Step 9
Baste the bird every hour with juices from the drip pan.
Step 10
Allow bird to rest for about 15 minutes to allow juices to re-distribute before carving.
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