Turkey seasoning

scaryangel · October 2012

Ok i am cooking my first turkey tomorrow. I have already spatchcocked it and it is in the refrigerator uncovered. I will probably cook it direct around 375 degrees on a raised grid unless you guys or girls have a better idea. What do you use to season your turkey?

travisstrick · October 2012

The Don told me to use Coffee rub. I did and it was great.

Doc_Eggerton · October 2012

I like McCormak Montreal, done lightly. Traeger Sweet rub is also good.

nolaegghead · October 2012

I like DP Red Eye on just about everything.

Doc_Eggerton · October 2012

Next time try Rhulman's charcuterie. Best turkey I ever made.

nolaegghead · October 2012

I have the book but I'm too lazy to look it up right now...is it cured?

Skiddymarker · October 2012

In keeping with turkey tradition, we like this:

2 Tbs (30ml) sage

1 Tbs (15ml) seasoned salt (Hy’s, Lawry’s your favorite), or sea salt

2 tsp (10ml) paprika

1 1/2 tsp (7.5ml) garlic

1 tsp (5ml) black pepper

Lightly oil the bird, shake on rub, and under the skin.

Poultry and sage, made for each other....

scaryangel · October 2012

@ Doc Eggerton What is Rhulman's charcuterie?

Doc_Eggerton · October 2012

nolaegghead said:

I have the book but I'm too lazy to look it up right now...is it cured?

Brine, for a couple of days before hot smoking.

Doc_Eggerton · October 2012

scaryangel said:

@ Doc Eggerton What is Rhulman's charcuterie?

Go to Amazon and search for that book. Charcuterie is cooking to preserve through curing, and it produces a unique flavor in the meats.

nolaegghead · October 2012

Rhulman's book will open up a huge new universe of cooking in the old world (pre-refrigeration) tradition.

scaryangel · October 2012

I will get the book. Thanks

Tjcoley · October 2012

Thanks @nolaegghead for pointing out the double post. Hadn't noticed. For turkey, I keep it simple with salt, pepper and poultry seasoning, using pecan wood for the smoke. The pecan gives a nice rich dark color and great taste.

nolaegghead · October 2012

I find pecan is the smoke I use the most. Although at the moment I'm using cherry on a salmon cold smoke in my new window AC invention. I'll post pics if I can find my compact flash reader. I used my DSLR, which rarely ever do for cooking. Need to, considering all the crappy pics I take with my cell.

Howdy, Stranger!

Forums

Turkey seasoning

Comments