This Thanksgiving, consider preparing a dry-brined, smoked turkey, which offers a less messy way to infuse the turkey with flavor without introducing liquids.
For smoked turkey, you'll need poultry shears, a cleaver, hickory wood chunks, and a meat thermometer. A frozen turkey will need a few days to thaw and one day for dry-brining.
Thaw the turkey and pat it dry, both inside and out, with paper towels before dry-brining. Using poultry shears, butterfly the turkey and coat it with your salt-and-herb rub.
Place the turkey in the refrigerator, uncovered, for at least one but up to three days. Four hours before dinner, heat the grill between 225 and 275 degrees Fahrenheit.
Grill the turkey, covered, until the thermometer registers 150 degrees in the breast and 165 degrees in the legs, then allow the turkey to rest for 15 minutes tented under foil.