1 whole turkey 12 to 14 pounds (not over 15 lbs.), fresh or thawed if frozen, giblets and neck removed
1/8 cup First Street Peanut Oil or First Street Olive Oil
Stuffing (for aromatics, not to serve later):
2 yellow onions halved, papery skin removed
3 fresh apples stems removed and cut into wedges
3 cloves garlic pulled apart, papery skins removed, but left in the peel
The rub (combine the following ingredients):
1/4 cup First Street Paprika
1/4 cup salt (finely ground)
1/4 cup First Street Brown Sugar
1/4 cup First Street Granulated Garlic
1/4 cup First Street Ground Cumin
2 tbs. cup First Street Chili Powder
2 tbs. ground black pepper
2 tbs. First Street Cayenne (adjust to your spice tolerance)
2 tbs. First Street Onion Powder
1 tbs. First Street Ground Oregano
1 tsp. First Street Whole Thyme
Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will make the bird look prettier when cooked and will also help prevent the tips from burning. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
On cooking day, stuff the turkey cavity with the garlic, apples and onions. Rub the oil into the skin then rub the turkey rub all over.
Heat your smoker to 250°F following your smoker’s instructions. If you don’t have a smoker, you can do this in a regular coal or gas BBQ. In both cases you would have a tray underneath the grill rack and directly under the turkey which holds water (which you need to keep topped up throughout the day). This is what helps to keep the turkey moist. At the end of the day, you may also want to use combined water and drippings in the tray as your gravy base. For a coal BBQ, you would assemble a low bed of coals off to one side of the grill. For a gas grill you would light one burner on one end of the BBQ. Also, in both cases, you would put your smoker box next to the flames so that the wood has a chance to smoke. Either way, use apple (or your preferred) wood chips to start making the smoke in your cooker let it smoke for 15 minutes before putting the turkey in.
Put the turkey into the smoker and smoke for about 30 minutes per pound, until your thermometer reads 160°F in the thickest part of the breast meat. Once cooked, move the turkey to a clean roasting pan and allow the turkey to rest by placing some foil over it for about 20 minutes.