Dry-Brined-and-Marinated Smoked Turkey

Pat turkey dry with paper towels. Reserve 2 Tbsp. Turkey Dry Rub; sprinkle remaining dry rub over entire turkey, rubbing into skin. Chill turkey 10 to 24 hours.

Prepare smoker according to manufacturer's instructions, bringing internal temperature to 250° to 260°; maintain temperature 15 to 20 minutes.

Stir together apple cider, brown sugar, salt, and reserved 2 Tbsp. Turkey Dry Rub. Attach needle to marinade injector, and fill with cider mixture according to package directions. Inject top of turkey, thighs, and legs at 1-inch intervals with cider mixture. Add wood chips to coals, and smoke turkey, maintaining temperature inside smoker between 250° and 260°, for 5 to 6 hours or until a meat thermometer inserted into thickest portion registers 160°.

Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

MAKE-AHEAD TIP

Before beginning our make-ahead plan, clean out your fridge to free up space for your turkey, which will need room to chill for 10 to 24 hours.