Recipes · Main Dishes
Martin’s Bar-B-Que Joint Smoked Turkey
- Chef / source
- Pat Marti
- Meal
- Holiday, Main courses
- Issue
- November 2023
Ingredients
1 12-15 lb. whole turkey
1 oz. Big Hoss Rub (recipe follows, or purchase online or in-store)
For the Big Hoss Rub:
(Yields 5 cups, save the rest for other smoked meats.)
1½ cups packed light brown sugar
1 cup kosher salt, Diamond Crystal preferred
1 cup garlic salt
1/2 cup granulated sugar
1/2 cup sweet paprika
3 Tbs. lemon pepper
2 Tbs. chile powder, Santa Cruz brand, made from Hatch chiles, preferred
1 Tbs. plus 1 tsp. mustard powder
1 Tbs. freshly ground black pepper
1 Tbs. cayenne pepper
1 tsp. ground ginger
1/2 tsp. ground cinnamon
Method
In a medium bowl, whisk together all the rub ingredients. Store in an airtight container in a cool, dry place for up to one month.
For the turkey:
Thaw turkey, if necessary, and remove giblets.
Coat the turkey evenly with one ounce of the rub, making sure to not overpack. Smoke at 250°F for four to six hours, until the turkey hits 165°F.
Note: Check the temperature at about three to three and half hours to see how much longer is needed.
