I smoked a turkey on thanksgiving and it turned out really well, I think. However, I was not a fan of the traditional parsley, sage, rosemary and thyme that the recipe called on me to put between the skin and breast (mixed with olive oil to bring out the oil soluble parts of the herbs).
I will be smoking another turkey tomorrow. This time I thought that I would just mix my standard chicken dry rub with some olive oil and use it instead of all the traditonal turkey spices above.
The question I have is whether to put my dry rub and olive oil paste between the skin and breast or just on the outside? Anyone with experience?
I'll be using applewood as my smoking wood. Rockwood charcoal