Submerge turkey in brine for 24 hours

Next day pat dry and rub down with olive oil. Mix rub ingredients and pat on turkey saving a small amount to add to water for basting

Cook turkey upright. Cut slit in top and baste as smoking. Takes about 8 hours on treager. (Took 6 hours at 180 for 10-12 lb turkey) we’ve also smoked for 4-5 hours then put in sou vide at 165 until 30 min before eating. Place back on smoker in foil pan to crisp up.