When smoking a whole turkey, season your brined bird with a mix of spices and herbs. We suggest using both a wet and dry rub. Use the dry rub within the turkey's cavity while using the wet rub to coat the outside of the bird.
Mix all dry ingredients together.
Dust the inner cavity of the turkey with one tablespoon of the dry ingredients.
Mix the remaining dry ingredients with the vegetable to make a wet rub, or paste.
Gently separate the skin from the meat of the bird. Message the wet rub into the meat underneath the skin. Be careful. Do not completely remove the skin from the bird.
Use all remaining wet rub to coat the outside of the bird.