Turkey Rub

Robo2015

Greetings all, my first forum post!  Does anyone have a good rub receipe for their thanksgiving smoked turkey? My plan was to keep it simple with a 1-1-1 brine and pecan wood chips.  Asking for some Dizzy Pig rubs for Christmas, but they won't be here in time....so, time to go to the spice rack!

blasting

@Robo2015   Welcome to the forum, and good luck.

I've only smoked one turkey, so others can give better input, but be sure to post your cook and let us know how it goes.

I injected mine with herb butter and dusted with cornstarch and yardbird.  

jabam

my go to rub is Rub your Chicken, but have used Lawry season salt in a pinch. 

WeberWho

Coffee Rub:

http://www.thebgenest.com/m/forums/topic/Mickey-s-Coffee-Rub

fishlessman

bell's seasoning mixed with duck fat, frozen, sliced, and slid under the skin on the beasts theres bell seasoning clone recipes on the web if your outside newengland

clone recipe,

Ingredients Nutrition

Servings 5 Units US

• 1 tablespoon rosemary
• 1 tablespoon oregano
• 1 teaspoon sage
• 1 tablespoon ginger
• 1 tablespoon marjoram
• 1 tablespoon thyme
• 1 teaspoon pepper

Ladeback69

I am using this on my turkey this year and in the brine.  https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

SmokeyPitt

My favorite is just salt and pepper followed by herb butter on and under the skin. 

bgebrent

^^^^^ is the way I too prefer it, especially sage butter. 

lousubcap

Another vote for @SmokeyPitt's approach. 

TrailRunner

jabam said:

my go to rub is Rub your Chicken, but have used Lawry season salt in a pinch. 

I used this to do wings the other night and it's great!!!!!

Thatgrimguy

We do SPOG for the rub and an aromatic brine with onions, garlic, and fresh herbs.

Robo2015

Thanks for all the tips everyone!  I'll post some pics when the big day comes

BhamMan

I must cook my Turkey today for Thanksgiving tomorrow. I will need to refridgerate the bird overnight. This is a 19lb bird and my first. Anyone have some tips or "to do's" that will make it taste as good as if I served it today? I hate not serving right off the Egg, but it is a lunch Thanksgiving.

Mickey

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.