6 T Salt, sea 3 T black pepper 2 T garlic powder 2 eaground bay leaves 1 T dry mustard 1 T paprika 1 ea Turkey, defrosted 4 Tolive oil or butter
Use whatever size turkey you want, but under 20 pounds best for smoking. Get smoker ready.
Wash and rinse turkey. Pat dry.
Plan to cook 30-35 minutes per pound for Temp 235 25-30 minutes per pound at 250 degrees (best for larger turkeys)
Mix spices together and rub under turkey skin. Place on smoker and smoke. Turkey will be done when meat thermometer registers about 180 degrees. Check in a few spots to check it is cooked all over.
If desired, an hour before done, rub 2 tablespoons butter over skin. Repeat in half hour. If possible, reduce smoker heat to about 165 degrees.
Remove to platter when done. Cover with tin foil and let rest 15 minutes before cutting. If you need it to sit longer, cover tin foil with towel to help keep warm longer.