I smoked my first turkey for Thanksgiving. It was a 10lb. bird and it turned out great.
I dry brined it on Tuesday with kosher salt and baking powder. Wednesday I mixed up and rubbed it (minus the salt) with Hey Grill, Hey's sweet rub. I used regular paprika in place of the smoked paprika called for in the recipe. I was smoking the bird afterall. Smoked it Thursday at 250F with sugar maple. It took 3.5 hours to hit 165F internal.
The rub:
¼ cup dark brown sugar
1 Tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika ((hot or mild, whichever you prefer))
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
½ teaspoon cayenne pepper
