Ingredients:

  • 13 lb whole turkey, fresh or thawed
  • 2 tbsp avocado oil
  • 3 tbsp Kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp cracked black pepper
  • 1 tsp dried sage
  • 1 tsp garlic powder
  • 1/2 tsp baking powder
  • 1/2 cup unsalted butter, melted
  • 2 sprigs fresh rosemary, minced
  • 3 cloves garlic, grated

Instructions:

  1. Ensure your 13 lb turkey is completely thawed. Pat it dry with paper towels until the skin feels tacky, not slimy.
  2. Rub the 2 tbsp avocado oil all over the turkey, including under the skin of the breast where possible.
  3. Combine the 3 tbsp Kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp dried sage, and 1/2 tsp baking powder in a small bowl.
  4. Sprinkle the rub evenly over the bird. Don't forget the cavity and the crevices under the wings.
  5. Place the turkey on a rack over a tray in the fridge for at least 4 hours (or up to 24). This 'dry brine' period is non negotiable for skin texture.
  6. Set your smoker to 225°F using fruitwood or hickory pellets. Wait until the smoke is thin and blue before putting the bird on.
  7. Place the turkey breast side up on the grates. Smoke for about 2.5 hours until the internal temp reaches 110°F.
  8. Increase the smoker temp to 325°F. This higher heat is what renders the fat and crisps the skin.
  9. Melt the 1/2 cup unsalted butter and stir in the 2 sprigs minced rosemary and 3 grated garlic cloves.
  10. Once the turkey hits 145°F, brush it generously with the garlic butter. Continue cooking until the breast hits 165°F and the skin is deep gold.
  11. Remove from the heat and let it sit for at least 20 minutes. This allows the velvety juices to redistribute so they don't pour out when you carve.