Whole turnkey (1 pc.)
Brown sugar (3 tbsp.)
Salt (1 tbsp.)
Gound cumin (2 tsp.)
Dried oregano (2 tsp.)
Dried sage (2 tsp.)
Ground mustard (2 tsp.)
Smoked paprika (2 tsp.)
Dried thyme (1 tsp.)
Ground coriander (1 tsp.)
Wash the turkey, remove the giblets and neck, then pat the turkey dry.
Mix together all of the dried spices in a small bowl.
Pat the spices all over the skin of the turkey.
Cover the turkey with plastic wrap and allow it to sit for 30 minutes while the smoker comes to temperature.
Set the smoker temperature to 120°C. Remove the plastic wrap. Place the turkey in a foil pan and place it on the grill.
Close the grill lid and allow the turkey to cook for 30 minutes per pound. Use a meat thermometer inserted into the thickest part of the thigh (making sure it is not touching bone) to read the internal temperature. The turkey is done when the temperature reaches 74°C.
Remove the turkey from the smoker and allow it to rest for 15 minutes before slicing.
**If you'd like, you can baste the turkey a few times during cooking with the juices, or brush it with oil.