Can someone help me with a good turkey rub for the smoker? I will be smoking a turkey for the first time this year and would like a super tasty rub for the bird. I'd prefer rubs that you have used and enjoy, rather than just google results. Thanks all! :-)
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Yo Darell! Scottw was bombed some great sounding rub by :eevis. Check in with him.

And by the title of this thread, I thought we'd have to 'rub for a turkey' like rubbing the buddha's belly for good luck... :-):-)
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Basic poultry blend that I would use...

1 part tumeric powder
3 parts paprika
1 part crushed (not to powder) corriander seeds
2 parts ground black pepper
2 parts fresh thyme (can use oregano and thyme)
1 part fresh lavender
6 parts sea salt
4 parts crushed garlic
4 parts olive oil

Mix and mash all together with enough olive oil to get it done. Push rub under skin, around the outside, and the sautee veggies with rest and slightly sauteed veggies inside cavity.
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A rub will flavor the outside of the turkey. A brine will get into the meat and give you better results(juicier) when smoking.
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I know that, bro. :-)

We already have a kick ass brine. I want a rub so that the outside is as tasty as the inside. :-)
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Yeah, I'd like a rub & a tug too.
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If you like a little spice, I have used this rub for the last 4 years.

Dry Rub

INGREDIENTS:
• 1/2 cup paprika
• 3 tablespoons cayenne pepper
• 5 tablespoons freshly ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme
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1.Darrell
2.mrreindeer
3.Big Vito
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:-):-):-):-)
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Darrell, care to share your brine with me? I'm smoking a turkey for the first time this year and am looking for one.
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Sure, I will get the recipe from my lady and post it up ASAP.
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:-)
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Thanks bud :-)
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I've used this one for the last three years. It's a paste, and meant for a roasted turkey, but I don't see why it wouldn't work for you. Got it from 'Pairings with Andrea Immer'

24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs. olive oil
2 sprigs fresh thyme
2 Tbs. finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Roast the shallots and garlic with a bit of oil until very tender, but not brown, then toss all the ingredients into a food processor.

Rub ~2/3 of the paste under the skin of the bird, and the remaining 1/3 on the outside.
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his name is Darrell, not bud, dood:-)
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:-) :-)
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Darrell,

I've done them a couple of different ways, all with excellent results, including BBQ. Are you doing anything special with your brine? Typical salt and sugar?

What are you looking for in your rub?
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Alright here it is:

2 cups Kosher salt, 2 cups brown sugar (make sure it dissolved).
A handful of fresh Rosemary, Tyme, and, Sage.
10 "cuties" tangerines cut in half and the rinds thrown in as well.
2 large jugs of apple juice and the rest of the bucket or cooler with cold water.
Make sure the mix gets down inside the bird when it's in the mixture so it kind of sinks.

I think that's it. :-)
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I'll be using it for the birds this year. Thanks!

Are you going to smoke 1 large turkey or 2 small? I haven't decided yet..
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I think 1 large, maybe 2 small now that I think of it. :-)
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