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tlinville
Joined: 21 Nov 2009
Posts: 5
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 Posted: Nov 22 2009 Post subject: Gettin ready to do a turkey breast..... |
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| I have the brine figured out but i can't locate a rub. someone recomend one or link me one if possible. Any help and tips would be great |
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Cranky Buzzard
BBQ Super Pro
Joined: 13 May 2008
Posts: 2385
Location: Plano, Texas
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| Posted: Nov 23 2009 Post subject: |
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A good one you can get pretty easily in most places is Tone's Citrus blend for poultry. Wal-Mart and Sam's have it and it works pretty well.
Now, if you want a traditional flavor use the following:
3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
dash marjoram
dash cloves, optional
I oil up the bird with EVOO and then apply either of the above and then cook to 165 internal at the thickest part of the thigh.
Charlie
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SmokeHound
BBQ Super Pro
Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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| Posted: Nov 23 2009 Post subject: |
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don't forget the rosemary. . . .
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Big Ron
BBQ Super Pro
Joined: 30 Jan 2007
Posts: 2601
Location: Houston
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| Posted: Nov 23 2009 Post subject: |
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My rubs works great on turkey. I brine with kosher salt and, Big Ron's Hint of Houston applied liberally, then add ice water and let it swim overnight. When I pull it out to cook, I use the brine liquid to rinse off the excess spices so it looks like it has hardly been seasoned. Always works great for me
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davejschultz
BBQ Fan
Joined: 23 Nov 2007
Posts: 352
Location: Shakopee, MN
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| Posted: Nov 24 2009 Post subject: |
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I do my turkeys with the Simon and Garfunkle blend (Parsley, Sage, Rosemerry, and Thyme) mixed with butter. Rub the outside with rub only, and place butter/rub mix UNDER the skin.
I also use bay leaves in my brine.
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SmokeHound
BBQ Super Pro
Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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| Posted: Nov 24 2009 Post subject: |
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| davejschultz wrote: | I do my turkeys with the Simon and Garfunkle blend (Parsley, Sage, Rosemerry, and Thyme) mixed with butter. Rub the outside with rub only, and place butter/rub mix UNDER the skin.
I also use bay leaves in my brine. |
Similar deal here: parsley, sage, rosemary, thyme and some S&P all minced up with lots of fresh garlic then mixed with butter and a couple Tbsps on BestFoods/Hellmen's mayo. Dry off the bird, then jam a bunch of that compound butter under the breast meat and secure it. Then top the entire turkey with bacon slices ('bout a pound or so works fine). Set that on a celery, onion, bell pepper "trivet" in a large roasting pan and let it do it's thing (that's in the house oven). Amazing and very moist. The down side is, it obviously comes out looking like something that's been covered in bacon. But that is quite fine by everyone in my household. . . . 
Oh, and those drippings make KILLLLLLER gravy!!!!!!!!!!!!
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