For cajun smoked flavor, add ½ teaspoon of dried cayenne pepper and 1 teaspoon of louisiana cajun seasoning to the rub.

Thanksgiving turkey rub for smoking. Set aside until ready to use. Homemade spice rub will add plenty of flavor to your thanksgiving turkey, and also works well with chicken, pork and beef. First thing in the morning remove the turkey from the brine and rinse it under cold water to remove the excess salt flavor from the skin.

The cajun turkey rub (for the deep louisiana flavor) 8. The garlic butter rub (get the best from your dry brining) 5. Place the seasoned turkey on the grill rack over the water pan.

Monitor the smoker temperature at least hourly to ensure it stays between 225°f and 250°f. Reserve for another use or discard. If not using right away, store this turkey seasoning in a sealed container at room temperature for up to two months.

Place all of the ingredients into a bowl, and mix until well combined. Put your stuffed turkey onto the grills over indirect heat and close the lid. Stir together salt, brown sugar, thyme, rosemary, sage, black pepper, and garlic powder in a small bowl.

Add cold coals to the bottom basket, four to six at a time, as needed to keep smoker temperature between 225°f and 250°f. If you have table salt, or the salt that is typically iodized and in a blue circular container, do not use it. My colleague becky krystal just this year once more sang the praises of the turkey prepared in a humble oven bag.

Reduce the oven temperature to. The citrus and herb butter rub 6. (wendy goodfriend) spread the oil over the whole turkey, so the rub sticks and becomes pastelike.