Preparation:
Taste the rub--none of the ingredients should overpower another, if one does, adjust.
Rub the turkey inside and out, and refrigerate over night.
Cook the turkey breast side down. Mop when you adjust your fire. I used plain water in my water pan, and cooked for around 24 hours as I recall.
When the turkey was nearly done, I brought it in the house to finish in the oven. (Needed the gravy!)
This is the same way I do chicken, and haven't received one complaint yet.
Note that all my ingredients are approximate amounts, and I don't always use all of them. It's all to taste, and all depends on what I got. Always starts with paprika and garlic thou |
