What Smoked turkey rubs and injections

sitnfat · 09-07-2012, 05:17 PM

Smokin my first turkey this weekend what are some of yalls favorite injections and rubs?

rgrizzle · 09-07-2012, 05:38 PM

I like to use Creole butter for a turkey injection. You can buy it at any wal-mart or grocery store. It seems to work well wtih chicken also

QandBrew · 09-07-2012, 05:58 PM

I second the creole butter and I like a rub that is made up of just herbs. Also recommend brining your bird.

Teamfour · 09-07-2012, 06:03 PM

Cajun Injector Creole Butter. I find it at Academy Sports. I also rub the bird down with liquid parkay and a sprinkling of cayenne powder. Stuff the bird with celery and apple slices to keep moisture in. I have been doing this for 30 yrs and have never brined.

DMSinTexas · 09-07-2012, 07:47 PM

I am a briner...Honestly I never found that the rub made a very big difference as most of the meat will never see it. Brine and smoke makes an awesome turkey in my opinion.

Happy Hapgood · 09-07-2012, 08:05 PM

I use this for Cajan fried turkey either with or without oil. Should work great for smoking a bird:

fingerlickin' · 09-07-2012, 10:18 PM

I usually just brine it and rub it down. I spatchcocked it last year with fantastic results. One of my favorite rubs for poultry is Plowboys Fin & Feather, Yardbird ain't to shabby either.

Manimal · 09-11-2012, 04:12 PM

I would have to agree with the rubbing with just herbs and garlic..I also baste with REAL butter every hour or so...make sure you get under the skin with your rub...I too have never brined, but will prolly try it this year.

QTEX · 09-12-2012, 09:57 AM

Better yet, brine and inject. That Cajun stuff is the bomb on turkey, i dont like that red spicy though, everything stays red and doesnt look natural imo, does taste good though..

Wampus · 09-12-2012, 10:56 AM

I don't inject, but BRINE as well. I've done a BBQ rub before in the holiday "off season", but for traditional holiday birds I like to make up a fresh herb butter and rub it with that.

markdtn · 09-12-2012, 12:29 PM

I use the maple one in the Chris Lilly book. I have made it twice and it has been popular both times.

motoeric · 10-25-2012, 03:55 PM

Whatever injection I use, I actually add some of our poultry rub. It has apple powder and goes nicely with the turkey.

Eric

KentuckyLandSales · 11-18-2012, 08:38 AM

ok all you briners - I have 'heard' that a frozen bird is already brined - "8% solution....".

So why not just buy a frozen bird and let it thaw in the fridge for 3 days? and skip the manual brining? talk to me men!

WineMaster · 11-18-2012, 10:39 AM

I brine all birds to put the flavor in the meat not just on the outside.

I use Smokin Okies Holiday brine and double the garlic. Always awsome.

sash501 · 11-18-2012, 01:11 PM

I was thinking injection too, but after reading some threads, I'm brining.

09-07-2012, 05:17 PM	#1
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	What Smoked turkey rubs and injections Smokin my first turkey this weekend what are some of yalls favorite injections and rubs? __________________ Rub Won Out BBQ Team,Brisket 180 club

09-07-2012, 05:38 PM	#2
rgrizzle Full Fledged Farker Join Date: 12-05-11 Location: Ironton, Ohio	I like to use Creole butter for a turkey injection. You can buy it at any wal-mart or grocery store. It seems to work well wtih chicken also __________________ Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood.

09-07-2012, 05:58 PM	#3
QandBrew Got Wood. Join Date: 07-01-12 Location: Waterville, OH	I second the creole butter and I like a rub that is made up of just herbs. Also recommend brining your bird. __________________ "That's just, like, your opinion, man." -The Dude

09-07-2012, 06:03 PM	#4
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Cajun Injector Creole Butter. I find it at Academy Sports. I also rub the bird down with liquid parkay and a sprinkling of cayenne powder. Stuff the bird with celery and apple slices to keep moisture in. I have been doing this for 30 yrs and have never brined. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

09-07-2012, 08:05 PM	#6
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	I use this for Cajan fried turkey either with or without oil. Should work great for smoking a bird: __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

09-07-2012, 07:47 PM	#5
DMSinTexas On the road to being a farker Join Date: 11-12-11 Location: Baton Rouge, LA	I am a briner...Honestly I never found that the rub made a very big difference as most of the meat will never see it. Brine and smoke makes an awesome turkey in my opinion.

09-07-2012, 10:18 PM	#7
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I usually just brine it and rub it down. I spatchcocked it last year with fantastic results. One of my favorite rubs for poultry is Plowboys Fin & Feather, Yardbird ain't to shabby either. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

09-11-2012, 04:12 PM	#8
Manimal Is lookin for wood to cook with. Join Date: 06-07-12 Location: Cherry Valley,Ca	I would have to agree with the rubbing with just herbs and garlic..I also baste with REAL butter every hour or so...make sure you get under the skin with your rub...I too have never brined, but will prolly try it this year.

09-12-2012, 09:57 AM	#9
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	Better yet, brine and inject. That Cajun stuff is the bomb on turkey, i dont like that red spicy though, everything stays red and doesnt look natural imo, does taste good though..

09-12-2012, 10:56 AM	#10
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I don't inject, but BRINE as well. I've done a BBQ rub before in the holiday "off season", but for traditional holiday birds I like to make up a fresh herb butter and rub it with that. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

09-12-2012, 12:29 PM	#11
markdtn is one Smokin' Farker Join Date: 06-03-10 Location: Chattanooga, TN	I use the maple one in the Chris Lilly book. I have made it twice and it has been popular both times.

10-25-2012, 03:55 PM	#12
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	Whatever injection I use, I actually add some of our poultry rub. It has apple powder and goes nicely with the turkey. Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

11-18-2012, 08:38 AM	#13
KentuckyLandSales Knows what a fatty is. Join Date: 08-31-08 Location: historic Perryville, KY	ok all you briners - I have 'heard' that a frozen bird is already brined - "8% solution....". So why not just buy a frozen bird and let it thaw in the fridge for 3 days? and skip the manual brining? talk to me men! __________________ Brad Simmons Kentucky's Bluegrass Region [URL="http://KYBBQFestival.com/"]KY BBQ Festival.com/[/URL]

11-18-2012, 10:39 AM	#14
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I brine all birds to put the flavor in the meat not just on the outside. I use Smokin Okies Holiday brine and double the garlic. Always awsome. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

11-18-2012, 01:11 PM	#15
sash501 Knows what a fatty is. Join Date: 05-25-12 Location: Delray Beach, FL	I was thinking injection too, but after reading some threads, I'm brining.