1/2 Cup of Prepared Rub (I used a rub called Sweet Money)
1 Teaspoon of Cinnamon
1 Tablespoon of Salt
Pat the turkey dry.
(optional) I cut a large part of the backbone out of the turkey with a pair of sturdy kitchen shears made for cutting through shellfish. This is an advanced technique called spatchcocking. If you opt not to do this total cook time may be extended.
Place all the dry ingredients in a very large bowl and mix.
Place the turkey in the bowl and rub it down on all sides.
Smoke for 2 hours using pecan, peach or applewood ( I used pecan).
Remove from smoker and completely cover it with tin foil.
Place in a roasting pan and roast at 350 degrees F for 2- and a half more hours until the internal temp reads 160-165 degrees F