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Smoking a turkey breast and using the slaughterhouse brine. Need a good rub

post #1 of 9
Thread Starter 

Hey gang, I have a 7lb turkey brining in the Slaughterhouse recipe. I just realized that I don't have a rub to compliment the brine. I would like one that's not going to heavily overtake the flavors used in the brine.


Would someone recommend a rub that will compliment the Slaughterhouse brine.


Thank you!

post #2 of 9

I have two poultry rubs I use.  One is my own concoction, the other is my lazy day rub. 

 

My own has no sugar and does very well on Turkey.

 

Kosher Salt 4 Tblsp
Granulated Onion 4 Tblsp
Granulated Garlic 2 Tblsp plus 2 tsp.
Black Pepper 2 Tblsp
White Pepper 1 Tblsp plus 1 tsp.
Dry Mustard 1 Tblsp plus 1 tsp.
Ground Celery Seed 1 Tblsp plus 1 tsp.
Thyme 1 Tblsp plus 1 tsp.
Ground Bay Leaves 2 tsp
Ceyenne 1 tsp

 

My lazy day rub is equal parts Kirkland Organic No-Salt Seasoning and Turbinado sugar.  A little salt if you want.

post #3 of 9
Thread Starter 
Quote:
Originally Posted by scooper View Post

I have two poultry rubs I use.  One is my own concoction, the other is my lazy day rub. 

 

My own has no sugar and does very well on Turkey.

 

Kosher Salt 4 Tblsp
Granulated Onion 4 Tblsp
Granulated Garlic 2 Tblsp plus 2 tsp.
Black Pepper 2 Tblsp
White Pepper 1 Tblsp plus 1 tsp.
Dry Mustard 1 Tblsp plus 1 tsp.
Ground Celery Seed 1 Tblsp plus 1 tsp.
Thyme 1 Tblsp plus 1 tsp.
Ground Bay Leaves 2 tsp
Ceyenne 1 tsp

 

My lazy day rub is equal parts Kirkland Organic No-Salt Seasoning and Turbinado sugar.  A little salt if you want.


Hi Scooper, thanks for the advice. While I like your rub, since I'm using the Slaughterhouse brine, which calls for 1/2 cup of Kosher salt, I don't want to add any salt to the rub. But I'm going to keep your rub in my recipe book. Thanks again!

 

post #4 of 9

I've had my best results ever with the competition chicken brine, & just seasoning heavily with salt & pepper.  

post #5 of 9

I use that brine all the time. My favorite rub to add for turkey is as follows:

 

Melt 1/4 to 1/2 stick of butter (depending on size of bird or breast), mix in 1 Tbsp. of poultry seasoning, rub under and over skin. Then sprinkle and rub a little kosher salt and cracked pepper ontop of skin (salt helps crisp the skin).

 

You still taste the flavors of the brine, but get a really nice depth with the sage in the poultry seasoning.

post #6 of 9

I have used this

 

1 Package Zesty Italian Dressing mix

1/4 tsp Ground Cloves

1 tsp Cajun Spice (Louisiana Cajun Seasoning)

1 1/2 tsp Garlic Powder
1 1/2 tsp Celery Seed

1 1/2 tsp Pickling spice

1 Tbsp Dark Brown Sugar

Grind spices and rub, or mix with 1/2-1 stick soft no salt butter and put under skin.

post #7 of 9

Montreal chicken seasoning!

post #8 of 9
Quote:
Originally Posted by SmokinAl View Post

Montreal chicken seasoning!



I forgot about that!

 

And the herb butter under the skin.

 

Two winners!

post #9 of 9

Enough salt will come from the brine. Butter under the skin, and then again on top of the skin, cayanne pepper, onion powder, garlic powder, and a little chili powder.  I don't even measure, since I only make enough for that one bird.

 

Good luck!

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