From there, the flavor variations are endless.

Smoked turkey dry rub. You just spray on some olive oil, rub the turkey with this mixture you throw together in a small bowl and bam, you’re done. Pickle brine is a pretty straightforward 3:2:1 ratio. Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours.

Boil three parts vinegar, two parts water, and one part sugar. Jump to recipe print recipe. If all you have is garlic powder, then cut the portions in half for garlic.

If you want to save yourself some time on thanksgiving, you can purchase my sweet rub from the hey grill hey store. Every thanksgiving turkey needs a rub—and this turkey rub is simple and packed with flavor. Web open the lid of the grill and set to “smoke”.

In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns. Stir together salt, brown sugar, thyme, rosemary, sage, black pepper, and garlic powder in a small bowl. Less ink has been spilled in the quest for the holy grail than a more.

This dry rub for smoked turkey is delicious used on other meats as well, such as chicken, pork, or even salmon. The garlic butter rub (get the best from your dry brining) 5. Web transfer the turkey to the refrigerator to chill for at least 1 hour.

Alternatively, place the brining basin in a cool spot in your home and add the frozen soda bottles, replacing them every few hours to keep the water below 40°f (4°c). Web smoked turkey rub recipe. Web season the turkey all over, including the cavity, with the spice rub.