Roll Tide Recipe

Prepare and dry-brine turkey

Pat the turkey dry inside and out with paper towels. Mix 3 tbs kosher salt, 2 tbs brown sugar and 1 tsp freshly ground black pepper. Rub the turkey inside the cavity and all over the skin with the dry-brine mixture, then place on a rack in a tray uncovered in the refrigerator for 12–24 hours to dry and let flavors penetrate.

Bring turkey to room temperature

Remove the turkey from the refrigerator 1 hour before smoking so it comes closer to room temperature; reserve any juices in the tray for basting if desired.

Prep the smoker

Set up your pit or smoker for indirect smoking and stabilize at 225–250°F (107–121°C). Load 4 lbs charcoal and add 6 pieces of applewood or hickory chunks for smoke. Maintain consistent temperature throughout the cook.

Season and oil

Brush the turkey skin lightly with 2 tbs olive oil and season lightly with additional black pepper. Tie the legs and tuck the wing tips under the body for even cooking.

Smoke the turkey

Place the turkey breast-side up on the smoker grate. Smoke at 225–250°F until internal temperature reaches 160°F in the thickest part of the breast and 175°F in the thigh — about 4 to 5 hours for a 10–12 lb bird (time will vary). Add additional wood as needed to maintain smoke. Every hour you can baste lightly with melted butter if desired.

Rest and finish

When target temperatures are reached, remove the turkey and tent loosely with foil. Let rest 20–30 minutes; carryover heat will bring breast to about 165°F. Before carving, brush with 2 tbs melted butter and sprinkle chopped parsley or chives. Season with salt and pepper to taste.

Make the white sauce

In a bowl, whisk together 1 cup mayonnaise, 1 cup apple cider vinegar, 2 tbs prepared horseradish and 1 tbs Dijon mustard until smooth. Add 1 tsp granulated sugar, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp hot sauce if using. Taste and adjust seasoning — the sauce should be tangy, slightly spicy and pourable. Chill until serving. Sauce can be made up to 2 days ahead.

Prepare vegetables

Thinly slice 8 small cucumbers and place in a clean bowl. Add 1 cup thinly sliced pearl or red onion and 2 smashed garlic cloves.

Make quick brine

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 2 tbs granulated sugar, 1 tbs kosher salt, 1 tsp crushed black pepper, 1 tsp celery seed and 1 tsp mustard seeds. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Pickle the vegetables

Pour the warm brine over the cucumbers, onions and garlic. Stir to coat, then transfer everything to a clean jar or airtight container. Let cool to room temperature, then refrigerate at least 4 hours for flavors to meld; best after overnight. Stored in the fridge, pickles will keep up to 2 weeks.

Carve and plate

Carve the rested smoked turkey into breast slices, dark meat and wings. Arrange on a platter and spoon Alabama White Sauce on the side for dipping.

Plate with pickles

Serve a portion of the Alabama white pickles alongside the turkey — their tang and crunch cut through the rich smoked meat and creamy sauce.

Final garnish and serve

If desired, drizzle a little extra melted butter over slices of dark meat, sprinkle chopped parsley/chives, and offer additional salt and pepper to taste. Serve hot with pickles and white sauce on the side.