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Turkey rub for first turkey smoke???

post #1 of 15
Thread Starter 
Anyone have a good turkey rub? I will be doing my first turkey tomorrow, plan on brining it tonight with a solution of water, kosher salt, and brown sugar. I was going to fill the cavity with apple and orange pieces and some coke, then smoke at 325 over hickory and cherry. If anyone has any suggestions on a good rub, I would appreciate it. Thanks!!
post #2 of 15
You really don't want to over spice a turkey. Good ol salt and pepper will work. I do like to use Memphis Rub thou. Google it for the ingredients.
post #3 of 15
If you brine... they won't whine. Flash gave you some good advise, especially on your first smoke. You'll have plenty of time to try other taste goodies on future smokes. Good luck on the Smoke!
post #4 of 15
Put the rub in the brine. No need to add any to the surface after the brine. If you do rub, make sure the rub has NO SALT!!!

There is a plenty of info on poultry brine on the web, where I get it, or check out the left side of the main SMF forums page under brine.

I have no advise on crisp'n the skin as I have never done it right, then again we don't care for the skin so not on the top of my list.

I add cajun spices to all my brines, just a thought.

Good luck
post #5 of 15
Thread Starter 
Thanks, I googled it and found one that I am going to use. I am going to put it in the brine and not worry about rubbing it on. Thanks again for the advise!!
post #6 of 15
Hey guys, does the salt in the brine mix have to be Kosher salt, or will regular table salt work? Whats the difference?

Gonna smoke 2 of them birds thurs.

post #7 of 15
From the weber virtual bullet web site.

"Some people say that kosher salt tastes "cleaner" than table salt because it does not contain the anti-caking agents added to table salt. Some people prefer non-iodized table salt over iodized table salt, believing that potassium iodide creates an off-taste. However, these flavor differences melt away when salt is diluted in water."
post #8 of 15
I don't rub turkeys but I do sprinkle garlic powder, onion powder and cajun spice on em!
post #9 of 15
So, since I live in the sticks, and can't get to the store for kosher, If I use table salt, no big deal?
Thanks for the reply
post #10 of 15
I buy salt with no Iodine at walmarts and it works fine
post #11 of 15
kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer.

To replace kosher salt with table salt in a recipe, the required quantity of salt should be reduced by half
post #12 of 15
I will also be doing my first turkey smoke this week, mine is in a water/salt/brownsugar/tony catchetere's cajun seasoning...and then I will "rub"...more like sprinkle though, more cajun seasoning on it after a coating of butter is on it...I will also use the brine as an inject on it...just a thought
post #13 of 15

I am adding a little Liquid crab boil to my Brine. First time smoking a turkey. I plan on injecting also. I have used Cajun injector brand on chicken and it came out great but I would prefer to make my own. Any suggestions? From what I am hearing it is not a good Idea to rub a turkey after brining.


Thanks,  Kevin

post #14 of 15

Welp, I don't brine.  It aint one of my family traditions and I like to kick it old school when the new wears offn the process I may get around to giving it a try.  I own a big stainless steal syringe I got from my Vet over 20 years ago.  Only thing I ever did to it is change THE O- RING.  Ya walk into any store down here and there are shelves full of injections.  We like to control our own ingredients so I make my own.  butter, beer, lemon juice, liquid crab boil, and Cajun spices.  I put it in a pot on the stove and let it steep for a while maryin' the flavors. 

post #15 of 15
I'm with Cappy, I inject rather than brine a whole bird.
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