Once you've brined your turkey (see previous post) you are ready to apply a rub. The key to applying the rub is to apply it under the skin of the turkey. You can use any combination of spices for the rub, or use one of the many commercial rubs that are widely available. We decided, through trial and error, not to use a rub containing salt. We think the salt provided during the brining process is more than sufficient.
For our Thanksgiving turkey we used the following combination of spices.
Turkey Rub
2 Tablespoons smoked paprika
2 Tablespoons dried ground thyme
2 Tablespoons dried ground sage
2 Tablespoons New Mexico or other mild chile powder
Mix spices thoroughly.
Remove turkey from brining liquid and place on sheet pan. Do not rinse turkey. Gently use your fingers to separate the skin from the breasts and legs of turkey.
Try not to tear the skin. Generously rub entire surface of turkey, under the skin, with your spice mixture.
When finished with rub, skewer skin to the breast of the turkey.
Tie the legs with kitchen twine. Fold wings under the turkey.
Rub entire surface of outer skin with softened butter. Stuff cavity with oranges, apples, onions and some fresh sage and thyme or other herbs (do not cook stuffing inside the turkey). Cover turkey with cheese cloth soaked in butter.
Place turkey in smoker pre-heated to 250 degrees F. Cook turkey until thermometer inserted into breast reads 160 degrees F and the temperature of the thigh reads 175 degrees F. Because smoking invloves cooking at low temperatures, food safety is very important. It took us about 4 hours to smoke a 12 pound turkey. It should rest about 30 minutes after removing it from the smoker and before serving.
As I mentioned in my previous post, be sure to visit Cookshack for more information, food safety tips, and great recipe ideas.
I will post more pictures after Thanksgiving!
Happy Thanksgiving to everyone!
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