Turkey test run

Discussion in 'Poultry' started by rsnovi, Oct 31, 2014.

  1. Hello,

    I am going to smoke my first turkey tomorrow in preparation for Thanksgiving. Any recommendation on a rub that isn't full of chili powder or cumin? Maybe something a little more traditional for thanksgiving.

    I have a 6 pound bone in turkey breast that came in a 15% solution.

    Last edited: Oct 31, 2014
  2. You can always use Salt pepper and garlic along with some poultry seasoning as your rub
  3. Thanks. I'll give it a shot.
  4. I like to rub Tony's on mine
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Keeping it simple is the best. SPOG really is all you need. (Salt Pepper Onion Garlic).
  6. I end up going simple with a little bit if poultry seasoning and paprika added to it. I have had the breast in for about 1.5 hours at 300 degrees with some peach wood. I think it will be done in less than an hour from now.
    Last edited: Nov 1, 2014
  7. End result was pretty good. Sorry I didn't get any photos.

    The combination of the rub and peach wood was unique and tasty. The turkey was enhanced so I didn't brine, but it was flavorful.

    I am not sure if I would change anything for thanksgiving other than make a bigger turkey.
  8. Good job! If you like it, your guests will like it even more.
  9. Thanks. I was happy to see my smoker was able to reach its max temp of 300 degrees in mid 30 degree windy weather today.

    I have never had a smoker that you could use in lower than 60 degrees.

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