Favorite Turkey Rub for Thanksgiving?!?

[smokin stu]

I am brining my turkey before smoking it come this Thursday, but what do you guys like for a rub? You go more traditional poultry bbq rub or do you go with a garlic herb butter?

 

[gmc2003]

I like garlic and herb.

Chris

 

[noboundaries]

I use Litehouse Poultry seasoning. It is mostly dried herbs. I only use salt in the cavity.

 

[chilerelleno]

My homemade chicken rub is a modified version of Montreal Chicken, it works great on turkey too
Lots of herbs in it, mix with butter and rub on and/or under the skin.

Chicken Rub
1C Lawry's Seasoned Salt
1/2C paprika
1/8C each tumeric, garlic, onion and coriander powder
1T each black pepper, crushed thyme, crushed rosemary, dried lemon peel and parsley flakes.

Of course fresh herbs and butter will take it to the next level.
Rub this under your bird's skin and baste with leftovers.

The Herb Butter
3 sticks of softened butter
1/8C of my basic pork rub
1/8C Montreal Chicken Spice
2T fresh Rosemary
1T each fresh Thyme and Lemon Thyme
Mix all well and rub under and atop the skin of the bird
Used leftover to baste the bird once during smoking

 

[chef jimmyj]

More than what you ask for but I will post it anyway...JJ

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...

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 WildTurkey 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

 

[smokin stu]

Wow thanks for the input everyone...I think I have an idea now what I'm doing now. Hopefully I will have some pictures to share later in the week. Enjoy your Thanksgiving and good luck to all those rolling smoke!

 

[phatbac]

I Inject with tony C's creole butter then coat the outside with a little bit for crisp skin and flavor.

creolebutter.jpeg

• phatbac
• Dec 15, 2016

My family loves it.

Happy Smoking,
phatbac (Aaron)

 

[Mike F]

where do you get tony C's creole butter? maybe a local thing? i'm on the west coast

 

[comer4tide]

Mike, Walmart typically carries it here in the south, might try amazon

 

[smokin stu]

Yeah Mike I'm in the Rocky Mountains and Walmart has it here.

 

[browneyesvictim]

Its easy to make your own Creole butter! Many on the web and of course this forum. I only buy it when I want a new injector, lol!


Creole Butter
1 can beer of choice
1 pound butter
1 tablespoon Big Time BBQ Rub (or your favorite rub)
1 tablespoon paprika
1 tablespoon freshly ground white pepper
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon freshly and finely ground black pepper
1 teaspoon cayenne

Melt the butter in saucepan.
Add the beer and spices.
Mix well.
Let cool, then inject.

Note: Run your spices through a spice grinder to uber fine consistency. Optionally you can filter/strain the liquid. This prevents plugging of the needle.

 

[Colleen T]

Mike F, Smart and Final in California usually has it around Thanksgiving. Sometimes the creole butter is harder to find than the other flavors.

 

[smokin stu]

Well this was late and sorry for not having a picture of the whole bird. I brined the turkey for 24hrs, injected with Cajun butter and used a poultry drub rub. Smoked for 3 hrs using apple wood.