Step 1

Spatchcock the turkey the day before you'll be smoking it.

Step 2

Apply the dry brine to the underside of the bird, the skin, and underneath the skin.

Step 3

Place the turkey on a cookie sheet uncovered and let it cool in the fridge for 12-24 hours.

Step 4

Smoke the turkey at 225 degrees for 2 hours.

Step 5

Adjust the temperature up to 350 degrees and cook the turkey until the internal temperature hits 160 degrees.

Step 6

Let the turkey rest for 15 minutes before slicing - this allows adequate time for the turkey to rise in temp to a safe eating temperature of 165 degrees.