British BBQ Society Forums

Away from all the political banter here......WHO, has the BEST festive Turkey Rub, and are you prepared to share it with us all?? .................................................. Adie and Steve, this includes you!

don't worry about the rub but make sure you brine....... I go simple with salt, sugar,bay leaves, sage and onion in the brine, season with white pepper , baste with bacon fat and butter and sprinkle with sweet noble paprika towards the end for a lovely colour....cooked a butterfly turkey breast like this last night [ at 225 F with oak so no crispy skin ] and it was unbelievably moist. I couldn't stop eating it all day.

Hey Lee,

Hope you and Claire are keeping well.

I'd agree with John about not bothering with a rub for the turkey.

i brinded my turkey last year which was great but this year I'm going to try injecting my Turkey instead, this is what i'll be trying.

1/4 cup melted butter
1/4 cup chicken stock
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground bay leaf
1 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon finely ground black pepper

thanks John/Ed, will brine...........maybe I should have titled it - "Tips , Tricks and Hints for Turkey!"
P.S.....overnight brine??

8 hours should be fine

Swindon_Ed wrote:Hey Lee,

Hope you and Claire are keeping well.

I'd agree with John about not bothering with a rub for the turkey.

i brinded my turkey last year which was great but this year I'm going to try injecting my Turkey instead, this is what i'll be trying.

1/4 cup melted butter
1/4 cup chicken stock
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground bay leaf
1 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon finely ground black pepper

Please bear in mind I'm new to this sort of thing, do you inject THROUGH the skin or wriggle the injector under it?

neither keith.........you keep the bird under water (brine) for 8 hrs!

MrBlue wrote:neither keith.........you keep the bird under water (brine) for 8 hrs!

Keith was referring to Eds post which said he was going to inject it this year.

Sorry Toby, I was just messin................hence the ( )
anyway.............HAPPY CHRISTMAS TO ALL FORUM MEMBERS!

keith157 wrote:Please bear in mind I'm new to this sort of thing, do you inject THROUGH the skin or wriggle the injector under it?

i'll be injecting unget the skin, as i've found with chicken, if cooked without the skin it can make the top layer of the meat tough.