Ingredients:

  • 12 lb whole turkey
  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tbsp whole black peppercorns
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 heads garlic, divided
  • 1 cup unsalted butter, softened
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp dried sage
  • 1 tsp black pepper
  • 1 large onion, quartered
  • 1 lemon, halved
  • 4 sprigs fresh parsley

Instructions:

  1. Prepare the brine by simmering half the water with salt and sugar until dissolved. Remove from heat and add the remaining cold water, peppercorns, and herbs.
  2. Place the turkey in a brining bucket, pour the cooled brine over it until fully submerged, and refrigerate for 12 to 24 hours.
  3. Remove turkey from brine and pat the skin bone-dry with paper towels.
  4. Loosen skin over the breast and stuff a generous amount of the butter rub (butter, smoked paprika, garlic powder, onion powder, cayenne, sage, and black pepper) directly onto the breast meat, then rub the remaining mixture on the exterior skin.
  5. Stuff the cavity with quartered onion, halved lemon, halved garlic, and parsley.
  6. Preheat pellet grill to 225°F (107°C) and smoke the turkey breast-side up until the internal breast temperature reaches 145°F (63°C).
  7. Increase grill temperature to 375°F (190°C) and continue cooking until the internal breast temperature reaches the safe minimum (165°F).
  8. Allow the turkey to rest before carving to redistribute juices.