Dry Brined Turkey by Chef Sandy

Time: 3+ hours cook time, plus 12-48 hours brine time

Ingredients:

• 1 3-pound bone-in turkey breast

• 1 Tbsp vegetable oil

• 1 Tbsp spicy deli mustard

• 2 Tbsp of barbecue spice mix, below

Barbecue Spice Mix:

• 2 Tbsp (35 grams) kosher salt

• 1 Tbsp paprika

• 1/2 tsp ground black pepper

• 1/2 tsp ground cumin seed

• 1/4 tsp ground cayenne pepper

• 1 tsp granulated garlic powder

• 1 tsp granulated onion powder

• 1 tsp ground sage

• 2 Tbsp (40 grams) light brown sugar

Rub turkey breast with oil and spicy mustard, both under breast skin and over. Rub spice mix likewise carefully under and over skin of turkey, being careful to keep skin intact. Put spiced turkey into a zipper-topped bag and refrigerate at least overnight and preferably for 2-3 days. 

Prepare SmokinTex smoker with 1oz hickory wood. 

Remove turkey breast from refrigerator and plastic wrapping and place on wire rack in smoker. Put temperature probe in the thickest part of meat, avoiding breast bone. Set smoker to 225°F degrees and smoke turkey until it reaches 150°F degrees, about 3 hours. Remove turkey from smoker and tent with foil for 10min.

Why dry brine?

Dry brine works much like a wet-brine, helping the meat retain moisture throughout the cooking process. Without adding extra liquid, the salt in the spice mix helps the cells within the meat draw up its moisture, and draws the spices into the meat as well.