Author Topic: Turkey Rubs  (Read 5957 times)

Offline zueth

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Turkey Rubs
« on: November 14, 2012, 10:10:55 am »
With Thanksgivign coming up, I am starting to think about what Rub I want to do on my Turkey.

Would like to hear what other have used for Rubs? I am thinking Jan's Rub this year.

In the past I have used the rub with love turkey rub and it was very good.

http://store.tomdouglas.com/rubs-c2.aspx

Offline Illinois Hokie

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Re: Turkey Rubs
« Reply #1 on: November 14, 2012, 01:00:49 pm »
I will be doing EVOO massage and then a rub of 2 Tbs my rub recipe (http://forum.bradleysmoker.com/index.php?topic=30373.msg359522.msg#359522) and 1 Tbs poultry seasoning. I'm then going to do a bacon weave over the bird because my mother in law specifically requested it.

Offline Habanero Smoker

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Re: Turkey Rubs
« Reply #2 on: November 14, 2012, 01:26:38 pm »
When it comes to my Thanksgiving turkey, I like to stick with the traditional flavors of the northeast.

This simple rub is surprisingly good:
Basic Poultry Rub


     I
         don't
                   inhale.
  ::)

Offline OU812

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Re: Turkey Rubs
« Reply #3 on: November 14, 2012, 05:33:35 pm »
I like this on a Thanksgiving turkey

1 1/2 tsp ground sage
1 1/2 tsp ground thyme
1 1/2 tsp ground marjoram
1 1/2 tsp ground savory
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground nutmeg

I coat the bird with peanut oil then the rub, let sit at room temp wile the cooker warms up

Dont forget to make some gravy outta then drippings  ;D

Offline KyNola

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Re: Turkey Rubs
« Reply #4 on: November 14, 2012, 05:49:21 pm »
With Thanksgivign coming up, I am starting to think about what Rub I want to do on my Turkey.
Would like to hear what other have used for Rubs? I am thinking Jan's Rub this year.
Good choice! ;)

Offline TedEbear

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Re: Turkey Rubs
« Reply #5 on: November 15, 2012, 05:09:31 am »
Last Thanksgiving I used this Rub With Love Turkey Rub.  It tasted pretty good and I'm going to use it again.



Offline zueth

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Re: Turkey Rubs
« Reply #6 on: November 16, 2012, 01:04:06 pm »
With Thanksgivign coming up, I am starting to think about what Rub I want to do on my Turkey.
Would like to hear what other have used for Rubs? I am thinking Jan's Rub this year.
Good choice! ;)

Anybody now if the sugar in the Jan's rub will cause the skin to burn when cooking in SRG?

Offline Ka Honu

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Re: Turkey Rubs
« Reply #7 on: November 16, 2012, 01:13:33 pm »
Anybody now if the sugar in the Jan's rub will cause the skin to burn when cooking in SRG?

I've never had a problem with it.

Although not necessarily "traditional" for Thanksgiving, I've also have had success with a Cajun rub and with the rub from Saveur.com's Chile-Rubbed Roast Turkey.

Offline zueth

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Re: Turkey Rubs
« Reply #8 on: November 16, 2012, 02:09:00 pm »
Anybody now if the sugar in the Jan's rub will cause the skin to burn when cooking in SRG?

I've never had a problem with it.

Although not necessarily "traditional" for Thanksgiving, I've also have had success with a Cajun rub and with the rub from Saveur.com's Chile-Rubbed Roast Turkey.


Thanks, yes the rub with love that I used, had those more traditional flavors.

Offline zueth

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Re: Turkey Rubs
« Reply #9 on: November 17, 2012, 02:20:22 pm »
I like this on a Thanksgiving turkey

1 1/2 tsp ground sage
1 1/2 tsp ground thyme
1 1/2 tsp ground marjoram
1 1/2 tsp ground savory
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground nutmeg

I coat the bird with peanut oil then the rub, let sit at room temp wile the cooker warms up

Dont forget to make some gravy outta then drippings  ;D

That rub sounds good, does that make enough for one turkey?

Offline OU812

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Re: Turkey Rubs
« Reply #10 on: November 18, 2012, 07:37:30 am »
I like this on a Thanksgiving turkey

1 1/2 tsp ground sage
1 1/2 tsp ground thyme
1 1/2 tsp ground marjoram
1 1/2 tsp ground savory
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground nutmeg

I coat the bird with peanut oil then the rub, let sit at room temp wile the cooker warms up

Dont forget to make some gravy outta then drippings  ;D

That rub sounds good, does that make enough for one turkey?

Its perfect for a 10 lb bird

You might want to double it for a big turkey

Offline Tenpoint5

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Re: Turkey Rubs
« Reply #11 on: November 18, 2012, 07:40:56 am »
Light rub of oil then some Slap Your Momma will be going on my bird.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline zueth

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Re: Turkey Rubs
« Reply #12 on: November 19, 2012, 10:22:46 am »
I have done the Cajun seasoning before when deep frying a bird and it always turned out good.  Never have done it when smoking.  This is what I used. 

http://shop.tonychachere.com/seasonings-c-8030.html

Have you done it before, how did you like the result.

Offline cajunboudreaux

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Re: Turkey Rubs
« Reply #13 on: November 19, 2012, 11:56:30 am »
Here is what i did last week for a company party. I made a Brine using 1 cup Jans rub, 2 cups apple juice, 1 can reg coca cola, 1 sliced orange (squeezed), 1 apple (cut and chopped), 1 small bottle of Louisiana hot sauce all in 5 gallon bucket. fill half way with water place turkey in brine and cover with ice. attach lid. Brine for 24 hours.. Remove from Brine rinse well, inject with tony chacheres creole butter (doctored up a bit with jalapeno juice and La hot sauce ) cover with frenchs yellow mustard and apply jans rub and HOT slap yo mama to outside then deep fry at 325 for 31/2 minutes per pound in peanut oil.. remove let rest for 15 minutes then carve and serve. Thats it.
Laissez les bon temps rouler

Offline KyNola

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Re: Turkey Rubs
« Reply #14 on: November 19, 2012, 02:44:11 pm »
Here is what i did last week for a company party. I made a Brine using 1 cup Jans rub, 2 cups apple juice, 1 can reg coca cola, 1 sliced orange (squeezed), 1 apple (cut and chopped), 1 small bottle of Louisiana hot sauce all in 5 gallon bucket. fill half way with water place turkey in brine and cover with ice. attach lid. Brine for 24 hours.. Remove from Brine rinse well, inject with tony chacheres creole butter (doctored up a bit with jalapeno juice and La hot sauce ) cover with frenchs yellow mustard and apply jans rub and HOT slap yo mama to outside then deep fry at 325 for 31/2 minutes per pound in peanut oil.. remove let rest for 15 minutes then carve and serve. Thats it.
WOW!  I'll bet that was some kind of good.