• Rub Ingredients
• ½ c Spanish paprika
• ¼ c chile powder
• 1 T garlic powder
• 1 T onion powder
• 1 T dried oregano
• 1 T dried thyme
• 1 ½ t chile de arbol
• ½ t cayenne powder

• Brine Ingredients
• 1 ½ c kosher salt
• ¼ c light brown sugar
• 4 garlic cloves
• 2 bay leaves
• 1 large Spanish onion, quartered

• turkey
• canola oil
• apple wood chips

Combine the rub ingredients. Reserve ½ for later use.

Disolve the salt and sugar in 2 gallons of water. Wisk in ½ of the rub. Add the remaining brine ingredients.

Add turkey, cover and refrigerate for 12-24 hours.

Remove turkey from brine and dry. Coat with the oil and apply rub.

Smoke at 350 for two or more hours, until thigh temperature is 165. Remove from smoker and let rest for 30 minutes.

Preparation time: 24 hours
Cooking time: 2 ½ hours
Resting time: 30 minutes

Bobby Flay