Lots of Turkey talk How about Rubs for the bird

WineMaster · Nov 16, 2012

Lots of Turkey threads already. Mostly Brining talk and such.
What is your favorite rub to use on the bird.
Mine is Dizzy Pig Pineapple head.

Q-Dat · Nov 16, 2012

Whatever rub I use, I like to mix it with a 50/50 butter mayo mixture. Does a nice job on the skin.

MS2SB · Nov 16, 2012

Slather with butter and S & P. Add a little poultry seasoning if you're feeling crazy.

chicagokp · Nov 16, 2012

softened butter with yardbird, making sure to also get under the skin. I usually just chuck an apple, onion and some orange in the cavity with a little rub.

sweetheatbbq · Nov 16, 2012

I have heard a lot of people talking about using mayo, how does it help?

Bonewagon · Nov 16, 2012

I usually slather a light coat of evoo and use Yardbird. Pineapple Head sounds like a great idea.

OregonBoy · Nov 16, 2012

Mayo huh? Please explain.

realspaazz · Nov 16, 2012

straight yardbird here!

Rich Parker · Nov 16, 2012

Kosmo's Dirty Bird for this years bird.

Southern Home Boy · Nov 17, 2012

Beer brined overnight, then rubbed with evoo then sprinkled with a mixture of salt, pepper, garlic powder, sage and rosemary. Cavity stuffed with sprigs of tarragon and rosemary and quartered onions soaked in bourbon.

sheepdad · Nov 17, 2012

Going to use Desert Gold this year. Love it on chicken and fish. What ever rub is used, a coating of evoo will break down most spices better than anything else and aid in the infusion into the meat and skin. Make sure you apply your oil and rub both on top and under the skin too.

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fingerlickin' · Nov 17, 2012

Plowboys Fin & Feather is the bomb on poultry. That hint of citrus really does it for me. :thumbup:

GreenDrake · Nov 17, 2012

I use mayo every time. Mayo is just egg and oil, a poor man's aioli. It helps mine with keeping the rub in place and the skin golden. YMMV. That being said the last two birds I did for a bbq class last weekend I rubbed with Simply Marvelous Season All, Sweet Seduction and Pecan. Another I added Big Dick's Dry Rub to it, both with outstanding results. I spatchcocked one and the the other whole to demonstrate time and temps for finished product. Here's a cross section of the spatched breast.

jacksedona · Nov 17, 2012

use a rub of paprika,garlic powder onion powder and mayo http://thebarbecuemaster.net

Gnaws on Pigs · Nov 17, 2012

I usually rub with olive oil or butter, then a heavy coat of a basic cajun/creole seasoning mix that I make up myself. Sometimes I like one rubbed with lemon juice, then a rub made of coarse salt, cracked pepper, fresh rosemary, fresh sage, and fresh thyme.

WineMaster · Nov 17, 2012

Thanks for all the tips. Definately gonna lay down a good coating of Olive oil.

QandBrew · Nov 17, 2012

I like to coat the skin with EVOO and use a rub made entirely of herbs. Rosemary, thyme, basil, parsley, oregano and bay leaves. Also cherry wood gives it a nice mohagony color.

Lots of Turkey talk How about Rubs for the bird

WineMaster

Babbling Farker

Q-Dat

Babbling Farker

MS2SB

is Blowin Smoke!

chicagokp

Babbling Farker

sweetheatbbq

Knows what a fatty is.

Bonewagon

Babbling Farker

OregonBoy

Got Wood.

realspaazz

Take a breath!

Rich Parker

Babbling Farker

Southern Home Boy

is Blowin Smoke!

sheepdad

Knows what a fatty is.

fingerlickin'

Quintessential Chatty Farker

GreenDrake

is Blowin Smoke!

jacksedona

Guest

Gnaws on Pigs

Guest

WineMaster

Babbling Farker

QandBrew

Got Wood.

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