Make sure your turkey is completely thawed. Unwrap it, and remove and save the neck and giblets for another use. Rinse turkey in cool water then pat dry with paper towels.
To make a dry brine, mix together 1/2 cup Morton® Coarse Kosher Salt, 2 tablespoons smoked paprika, and 1/2 cup of Cajun seasoning in a small bowl. Rub the mixture all over the skin. Don’t forget to apply inside the cavity.
Refrigerate turkey, breast up, on a rimmed baking sheet loosely covered for 2 to 3 days.
Prepare your grill for smoking with hard wood lump coal or wood chips and have the heat around 225-250 degrees F.
If you have trouble setting the temp, you can put a tray of ice on or near the grill plate to cool the temperature.
Place the bird on a tray on the grill rack and cook / smoke this bird for 5- 6 hours at a temperature around 225-250 degrees F. Roughly this translates to 25 minutes a pound. You want to remove the turkey when the internal temperature of the breast at its deepest point is 165 degrees F.
While the turkey is smoking prepare the white barbeque sauce by combining the mayonnaise, apple cider vinegar, corn syrup, sweet paprika, prepared horseradish, lemon juice, and 2 tablespoons Morton® Coarse Kosher Salt. Mix thoroughly.
In the last hour of cooking baste the turkey in a glaze of the barbeque sauce.
Remove the bird when the internal temperature at the deepest part of the breast reaches 165 degrees F and put the bird on a platter for carving and let it rest.
Carve the bird and serve with the sauce.
- 1/2 Cup + 2 tabelspoons Morton® Coarse Kosher Salt
- 2 tablespoons smoked paprika
- 1/2 cup of Cajun seasoning
- 1 quart mayonnaise
- 3/4 quart apple cider vinegar
- 1/2 cup syrup or corn syrup
- 1 tablespoon sweet paprika
- 3 tablespoons prepared horseradish
- Juice of 1 lemon