I butchered two of our turkeys yesterday and it being my first time plucking turkey I messed the time in the scalding water up, apparently not enough time like 20 seconds and the feathers don't all come off very well. So on the next one I doubled the time in the scalding water and the skin pulled off with the feathers so apparently it was too long. So here is the problem, I now have two 24 pound skinless turkeys that I want to smoke. one to eat Thursday and the other to smoke and then freeze. I plan on brining them with this brine.
My problem is the rub recipe. I don't have a good poultry rub recipe and was hoping somebody here would share one. Thanks in advance
- [font="]1 gallon hot water[/font]
- [font="]1 pound kosher salt[/font]
- [font="]2 quarts vegetable broth[/font]
- [font="]½ lb brown sugar[/font]
- [font="]1 pound honey[/font]
My problem is the rub recipe. I don't have a good poultry rub recipe and was hoping somebody here would share one. Thanks in advance