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Turkey seasoning
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scaryangel
Posts: 135
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?
Comments
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The Don told me to use Coffee rub. I did and it was great.Be careful, man! I've got a beverage here.
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I like McCormak Montreal, done lightly. Traeger Sweet rub is also good.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I like DP Red Eye on just about everything.
______________________________________________I love lamp.. -
Next time try Rhulman's charcuterie. Best turkey I ever made.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I have the book but I'm too lazy to look it up right now...is it cured?
______________________________________________I love lamp.. -
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....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
@ Doc Eggerton What is Rhulman's charcuterie?
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nolaegghead said:I have the book but I'm too lazy to look it up right now...is it cured?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
scaryangel said:@ Doc Eggerton What is Rhulman's charcuterie?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Rhulman's book will open up a huge new universe of cooking in the old world (pre-refrigeration) tradition.
______________________________________________I love lamp.. -
I will get the book. Thanks
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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.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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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.
______________________________________________I love lamp..
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