Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Turkey Rub

BeerBQBeerBQ Posts: 117
edited 1:06PM in EggHead Forum
Looking for a good rub for the turkey this year - watcha got?


  • go to and order fred's turkey rub. .. its great on turkey, as a seasoning in the gravy and its great in things like your stuffing too. ...i really like it!!!
  • MickeyMickey Posts: 18,748
    THis is what I will be doing next week and have the past several years on spatchcocked turkey.
    Kona hard to find, use expresso ground fine instant.
    VERY GOOD on Turkey.... done many times, just ask MainEgg..

    Rub, Kona Coffee, Hungry Man
    1/4 cup salt
    1/2 cup brown sugar
    1/2 cup ancho-chili powder
    1/2 cup expresso ground (very fine) Kona coffee
    1/4 cup garlic powder
    1/4 cup ground black pepper
    1 Mix all and keep in an air tight container.
    I use on spatchcocked turkey / direct at 350/400 high in dome....
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Hawg FanHawg Fan Posts: 1,463
    Hey Mickey. Do you have any pics of the spatchcock turkey? I'd love to see them and hear your comments about the cook.

    Any road will take you there if you don't know where you're going.


    Tulsa, OK
  • MickeyMickey Posts: 18,748
    Sorry but no pictures of spatchcocked turkey (did send the coffee rubbed turkey legs).
    This is very easy (hard part is the cutting out the backbone, and that's not hard).
    I leave out the turkey in the fridge overnight uncovered for the skin. An hour or so before grilling I do the rub.
    Add very little(cherry/pecan)once more very little to the fire.
    Use the adj rig high up at 400 / skin side up and never turn.
    A 12/13 lb bird is ready in a little over an hour.
    Nothing to it, easy.... Very good turkey.
    Could not get my mind around coffee on turkey, but MainEgg said it would work, she was and is always right...
    Would say good luck, but you will not need it.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Seperate the skin and rub under, between the skin and meat...A little on the skin is good too.....

    2 T. crushed, dried lemon (omani)
    2 t. thyme leaves, rubbed
    1 t. rosemary leaves, rubbed
    1 t. rubbed sage
    1 t. parsley
    1 t. salt
    1 t. fresh ground pepper
    1 t. garlic powder
Sign In or Register to comment.
Click here for Forum Use Guidelines.