jefff929
Pacific wonderland, wet side
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Alright get your mind out of the gutter... 
This here is a serious post.
I'm BBQing a turkey. So, I went to the cupboard and... whoa, there is all kind of pork and beef rub, made so long ago I don't even know what is in it.
Looked here and didn't find any rubs that don't contain cayenne pepper. I'm feeding old and young folks, gotta keep it mellow, so it has to be alright for those with a delicate palate.
My plan is to take a day and BBQ a bird and then later this week pop it in the oven for a while to warm it up and make stinky house.
When I'm done it will look like this.
Got the apple wood ready and the grill is clean so now all I need is little bird rub of some kind.
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Leo Benson
CT
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Joined: 04/30/2003
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hmmmm..... so I'd probably use some salt, some brown sugar, maybe some onion and garlic powder, black pepper, some poulry type herbs like sage or poultry seasoning? maybe some lemon pepper? sweet paprika?
Maybe I'd rub the turkey with some honey and cider syrup and then rub on the dry rub.
I dunno, just daydreaming.
Your pic looks great, though!
I smoked a turkey last year, but this year DH has already put away the smoker, so it's roasted turkey this year.
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lizbard
Nacogdoches, TX
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I wouldn't put anything sweet on it when you are grilling because it will make it burn faster without cooking.
I found this site where they talk of grilling a turkey. If you found a rub recipe, I would leave out the cayenne pepper and any other spices you know are too hot for the family. If they like hot spices, they can always use hot sauce on their own portion.
Here is the web site telling about bar b queing a turkey.
http://www.reluctantgourmet.com/grilled_turkey.htm
Good luck. You might check something on Food Channel and Bobby Flay. He does a lot of grilling.
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SWMO
Southwest Missouri
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Turkey rub for me is not a whole lot different in other rubs when it comes to the basics.
For one Turkey mine would be 2 T salt, 2 T paprika, 1 T garlic powder, 1 T onion powder, 1 T black pepper, 1 T ground sage, 1 t thyme, and 1 t rosemary.
Put a quartered apple and onion, a couple of smashed garlic cloves and some fresh sage and thyme in the cavity.
I would coat the bird generously in oil, and then add the rub. You should brine it if its not more than a 2% solution bird and cook it hot, not low and slow like BBQ.
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jefff929
Pacific wonderland, wet side
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Thanks for all the ideas.
My plan is to keep the temp between 140F and 225F if I can, ideal is about 170. I will be using my water pan, indirect heat and spritzing with apple juice.
When I do chicken I have found a white sauce I like to cover in at the end, got the recipe off the web someplace. If you make extra white sauce you can keep it overnight in the fridge and it makes a good dipping sauce too.
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SWMO
Southwest Missouri
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Quote:
My plan is to keep the temp between 140F and 225F
That's too low in my opinion. Poultry doesn't need to be cooked that low, and some question the safety of it. The reason for low and slow for red meat its to soften the connective tissue and make it tender. If you brine a turkey to keep it moist tenderness isn't an issue. You should rest it covered in foil after it gets in the 160 range, it will continue to cook some and it should be moist.
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Super_Dave
Sacramento, CA
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I grill or smoke chiken or turkey at the prescribed baking temperature, around 325. Brine your bird and cook the standard time as opposed to a 12 hour + ordeal.
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fla-gypsy
North Florida
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This is mine that I use for smoking Turkey.
Turkey Dry Rub Recipe
4 Tablespoons onion powder
2 Tablespoon paprika
4 teaspoons white granulated sugar
2 teaspoon celery salt
2 teaspoon black pepper
2 teaspoon powdered sage
1 teaspoon cayenne pepper
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jefff929
Pacific wonderland, wet side
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I'm going to have to do more planing next year.
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