rub for turkey?

Discussion in 'Poultry' started by jim beam, Oct 25, 2015.

  1. jim beam

    jim beam Newbie

    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?
     
  2. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    I use the same rub on everything whether its ribs chicken or turkey
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  4. jim beam

    jim beam Newbie

    Thank you JJ!
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    ,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 . . .
     
    sfprankster likes this.
  6. 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!


    Sent from my iPhone using Tapatalk
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
    Last edited: Nov 1, 2015
  8. This makes everything switch from a hobby to actual work. [​IMG]

    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.
     
  9. 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.


    Sent from my iPhone using Tapatalk
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Glad to help...Here's to a Happy Thanksgiving...[​IMG]...JJ
     
  11. bdillard

    bdillard Newbie

    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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