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rub for turkey?

post #1 of 11
Thread Starter 

Hey all

 

Thanksgiving is a month away and already I am salivating at the thought of a smoked turkey.  I smoked one last year and it was fantastic.  Trouble is, I can't remember what I used for a rub.  Maybe my go to rib rub, just can't remember.

 

What do you guys use for a turkey rub?

post #2 of 11

I use the same rub on everything whether its ribs chicken or turkey

post #3 of 11

I Brine plus use these Rubs. Try the Gravy...JJ

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

Mild but Wild Chix Rub

 

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

 

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

 

Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 

 

Smokey Turkey Gravy

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

 

post #4 of 11
Thread Starter 

Thank you JJ!

post #5 of 11
,I have a solution to your not remembering ! ! ! Start a BBQ .Log book . Helps in tweaking your recipes , methods of cooking and anything you want !

Have fun and . . .
post #6 of 11
I'm in the same boat. I smoked our first turkey last year. It was a hit. The wife expects a repeat performance this year. I can't remember what I put in the brine. I think the rub was my standard chicken mix? I believe I did it beer butt style with a 16 oz can and stuffed the neck hole with an orange? I really should take notes! We all remember it being wonderful. I can't remember how I did it though! I'm looking forward to trying again though!


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post #7 of 11

Growler, I have been usng this Brine 25 years...

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

 

The nice thing is it is easily made your own. I have added coarse ground Coriander Seed and Dill Seed with great success. All Dry or Fresh Herbs including Parsley, Sage, Rosemary, Onion and Garlic work well. Citrus Juice instead of Vinegar is great too...JJ

post #8 of 11
Quote:
Originally Posted by oldschoolbbq View Post

,I have a solution to your not remembering ! ! ! Start a BBQ .Log book . Helps in tweaking your recipes , methods of cooking and anything you want !

Have fun and . . .

 

This makes everything switch from a hobby to actual work. :icon_eek:

 

 

 

 

It's something I use religiously. I created a smoking log using Excel spreadsheets. The headers have changed occasionally, but the pertinent information is easily located and used to repeat smoking successes.

post #9 of 11
Yes Chef Jimmy! I'm sure that was the brine I used last year. If not, that's what I'm using this year. Looks perfect to me. Hope the rest of the smoke goes well.


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post #10 of 11
Quote:
Originally Posted by growler46901 View Post

Yes Chef Jimmy! I'm sure that was the brine I used last year. If not, that's what I'm using this year. Looks perfect to me. Hope the rest of the smoke goes well.


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Glad to help...Here's to a Happy Thanksgiving...cheers.gif...JJ

post #11 of 11

Try the Alton Brown Brine recipe.... (AKA Food Network) Use it for Turkey and its always a hit... Chicken as well!

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