Tangilicious Turkey (Slap Yo' Daddy)

Ingredients

• 1 whole natural turkey, thawed (12-20 lbs) — NOT pre-brined, injected, enhanced, or koshered
• 1 stick sweet cream butter, melted, mixed with 1/2 cup vegetable oil
• 1/2 cup SYD Original rub (or: 1 part kosher salt, 1/2 part black pepper, 1/2 part mild chili powder, 1/2 part garlic powder)
• Orange Tang, a medium coat (a pizza-cheese shaker makes application easy)
• Apple wood chunks for the smoker

Method

1. Remove neck and giblets, trim excess fat and the tail, pat dry inside and out, and make sure the cavity is wide open for even cooking.
2. Set the turkey breast-side up in a roasting pan and rub the melted butter-oil mixture all over, inside and out.
3. Apply a medium, even coating of Orange Tang from a shaker. Wait 5 minutes for it to absorb, then touch up missed spots.
4. Apply a medium coating of rub all over, outside and inside — less is more; you should still see skin under the rub.
5. Refrigerate uncovered for at least a day (max 2 — use less rub if going 2 days) so the dry brine takes effect; the surface will turn tacky.
6. Start the smoker and settle it at 275°F.
7. Put the turkey in cold from the fridge, breast-side up — cold meat into a hot smoker builds the pink smoke ring. Toss in a couple of tennis-ball-sized apple wood chunks, adding one every half hour; stop when the skin reaches the color you like.
8. After 1.5 hours, check whether a crust is forming. Once the crust has set, spray with water every 15 minutes until done — this keeps the bird moist.
9. Cook 3 to 6 hours depending on size: 160°F in the breast, 170°F in the thigh. Tent with foil (and cover wing tips) if the skin darkens too fast; finish in the oven if the color is perfect but the bird is not done.
10. Rest at least 30 minutes (a 170°F oven holds it warm) before carving.