Check the bbq temperature and make sure it never exceeds 325F.
Prep time: 30 mins to prep + (3 days to defrost 12 hours to brine)
- Defrost the frozen turkey in the refrigerator three days before cooking. Once the turkey is defrosted uncover packaging and pat turkey dry with paper towel. Cover with a generous amount of kosher salt and place back in the fridge uncovered for 12 hours to dry brine.
- Remove the turkey from fridge and rinse off salt in the sink, then dry with paper towel.
- Remove the giblets and neck from inside the cavity. Mix the dry rub ingredients, coat the turkey in a thin layer of extra virgin olive oil and then add the dry rub. Make sure to coat the turkey fully. Season inside the cavity with the dry rub. Truss the legs with twine.
- Heat your kettle bbq to 300f to 325f. I use a mix of charcoal, applewood and cherrywood chips to smoke the turkey. Place the turkey on the side of the grill off the heat. This will allow it to smoke at a lower temperature.
- 5, Fill a spray container with apple juice and spray the turkey every 30 minutes.
- After two hours start checking the internal temperature of the turkey with a digital thermometer. Once the breast of the turkey reaches 165F remove from the grill.
- Use your leftover turkey to create a turkey poutine with the New York Fries poutine kit. Season with sea salt and minced chives.