Ingredients
- 10 - 20 LB TURKEY
- BLACKENED RB
- 3 TBSP PAPRIKA
- 3 TBSP GROUND MUSTARD
- 2 TSP GROUND THYME
- 2 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 TBSP BROWN SUGAR
- 2 TSP SALT
- 1 TBSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 1 TSP ANCHO CHILI PEPPER
- 1 TSP CHIPOTLE PEPPER
- 1 TSP CALIF. CHILE PEPPER
- 1 TSP GROUND NUTMEG
- 1 TSP GROUND CUMIN
Preparation
Step 1
MIX RUB TOGETHER IN A BOWL THEN PLACE INTO AN AIR TIGHT CONTAINER.
PREPARE A THAWED TURKEY, REMOVE THE INNARDS AND SKIN, RINSE OFF THE TURKEY.
APPLY THE RUB WITH A LIGHT TO MEDIUM COAT. PLACE INTO A CONTAINER LARGE ENOUGH TO HOLD THE TURKEY,,, COVER WITH FOIL OR PLASTIC WRAP THEN PLACE INTO FRIDGE OVER NIGHT...
REMOVE FROM FRIDGE AND PLACE ON COUNTER ALLOWING IT TO COME UP TO ROOM TEMP. PREPARE YOUR SMOKER AT THIS TIME AND PREHEAT IT
ONCE YOUR SMOKER HAS BEEN PREHEATED FOR 30 TO 45 MINUTES START THE SMOKE AND PLACE YOUR TURKEY IN THE SMOKER. SMOKE WITH APPLE, MAPLE, OAK FOR NO MORE THEN 4 HOURS.. IF YOU LIKE A STRONGER SMOKE USE MISQUITE OR HICKORY.
CONTINUE TO COOK TILL AN I.T, OF 180 F REMOVE AND LET REST 10 MINUTES PRIOR TO CARVING