I’m all about making kick ass moist turkey on the grill and it’s almost that time again so I thought I would re-share this beautiful dry brine that just works so well. There are lots of options to make this happen and using meat science just works consistently. 🦃🦃🦃🦃🦃🦃🦃 Dry brining is a great option to maximize moisture and minimize fridge real estate. Spatchcocked turkey heading to the fridge to hang out for the next 48 hours. 12 lb spatchcocked all natural organic or heritage breed turkey 3 tbsp kosher salt 3 tbsp fresh thyme leaves 2 tbsp finely chopped fresh garlic 2 tbsp finely chopped sage 1 tsp black pepper Mix all of the brine ingredients together. Using a gloved hand - rub brine ingredients all over a 12lb turkey. (You can also place some under the skin of the breast, legs and thighs as well) Place turkey in a tray breast side up and cover with plastic wrap. Refrigerate for 24 hours. After 24 hours remove plastic wrap and leave turkey in the fridge uncovered for an additional 24 hours. Remove from fridge and dry off the turkey with paper towels. Do not rinse. Place turkey breast side up directly on the grill. Insert a temperature probe into the thickest part of the breast. Then roast (350F) or smoke (225F) your turkey until the internal temperature of the breast reaches 163-165F. Remove from grill and rest 15 minutes prior to slicing. 🔥 Check out the link in my profile for more epic gear for men & women from Duluth. . . . . . . #Duluthwoman #DuluthtradingCo. #Duluth #bbqlife #divaqbbq #un9to5er #divaqbbqrecipe #Forgeyourway #turkey #bbqturkey #drybrine #brineturkey #bbqreal #realdeal #turkeypro #bbqpro #grillpro #moistmeat #thanksgiving #thanksgivingturkey #traegergrills #traegerpro #turkeytime #traegernation #traegerturkey #traegerhood