I used this recipe on thanksgiving for a 25 lb turkey, 325 degrees on my Big Green Egg. I used lump charcoal with some cherry wood to add flavor. It was a BIG success!
Used this rub with your spatchcock turkey. I injected it with Cajun butter but otherwise the same as you did. Best turkey I have ever done. Thank you so much.
I just found out about this channel, I had a pellet smoker for years and I finally gave up on it after it kept needing more parts, it lasted ten years so at least it paid for itself. So I finally decided to buy me a big boy smoker, a Yoder! Can't wait to try this rub. The grocery store had Turkey breasts on sale for 95 cents a lb.
Strangely missing onion powder in the cupboard but added in a bit of Old Bay for the Baltimore lady I was lucky enough to marry seven years ago Monday. Turkey looked amazing going on the smoker. Thanks for the bbq/traditional holiday crossover!
Hey!! I will be trying this out next week and I am excited. I have a question though, I will be dry-brining my turkey beforehand so should I skip the salt entirely in your rub or should I still add the 1 tablespoon? Thanks!
I can't even imagine what kind of person would give this vid a down-vote - wow :( . Fantastic video through and through. I look forward to trying this rub. I never seem to get poultry skin crisp enough off a smoker regardless of the cooking temp. Was the skin on this one 'traditionally crisp' at 275? Would this rub work well worked under the skin or do you recommend just leaving this a surface rub? Thanks for all you do for the outdoor cooking community.
Looks amazing!! 🤤🤤 Turkey isn't that common here in Aus (other than whole frozen) but hopefully I'll be able to track some breast down! I really want to try this! Love your channel! 🍻
If I may ask, I know this videos been out for years, what if the turkey has been dry brined with salt in the fridge overnight. Would you still suggest having the salt in the rub?
That looks amazing, I'm going to try this out, here soon. In the last video, you added butter. Why didn't you add it in this one? It looked like it was plenty juicy. Just wondering. Thanks for sharing this video.
Absolutely! Make sure you're careful with your brine though. A lot of turkeys come pre-brined from the store and can turn into a salt bomb if brined again.
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“Squish” is a perfectly fine word to use. 👍🏻👍🏻☺️
I used this recipe on thanksgiving for a 25 lb turkey, 325 degrees on my Big Green Egg. I used lump charcoal with some cherry wood to add flavor. It was a BIG success!
Love your little helper! He was asking all the right questions, and his taste test reaction was priceless.
Right?!
OMG! This recipe was a big hit!! My family loved the smoked turkey so much! Deliciousness😆
Love the affection between you and your son!
Used this rub with your spatchcock turkey. I injected it with Cajun butter but otherwise the same as you did. Best turkey I have ever done. Thank you so much.
I just found out about this channel, I had a pellet smoker for years and I finally gave up on it after it kept needing more parts, it lasted ten years so at least it paid for itself. So I finally decided to buy me a big boy smoker, a Yoder! Can't wait to try this rub. The grocery store had Turkey breasts on sale for 95 cents a lb.
Made this rub and will be using it on my turkey when I smoke it for turkey day! Thanks!
OH MY... That helper of yours lol his reaction to the first taste was awesome!
I tried this rub. It was so delicious. Thank you.
Strangely missing onion powder in the cupboard but added in a bit of Old Bay for the Baltimore lady I was lucky enough to marry seven years ago Monday. Turkey looked amazing going on the smoker. Thanks for the bbq/traditional holiday crossover!
Love the herbs in the rub..... looks incredible great job 👍👍👍
Looks like a great rub, but your son stole the show. So fun, love cooking with my kids. ❤️
He's good at that for sure!
the turkey looked fantastic! I am going to try this rub on my turkey for thanksgiving. thanks!
How was this rub on your Thanksgiving turkey last year? Did you smoke it or bake it?
Oh man I can't wait to try this in few days, nice job on the little helper by the way.
Thanks for this. A friend shared it with me and I used it on a whole turkey and then subsequently on boneless turkey breasts.
I hope my wife sees this! Definitely doing this!
Great recipe!
sweet! thank you for this vid! Love the rub ingredients, I will try these next time I cook a bird.
Suzie, I tried this rub on Saturday on a Turkey breast. It came out great. Thank you!!!!
Suzie, I used this recipe AGAIN this year! It is a fabulous RUB! It is almost becoming a TRADITION!!!
Great video! The skin came out looking amazing.
Love this app
great video, I'm going to use your cider brine and this rub for our thanksgiving turkey on thursday. will snap some pics
Cute stalker. Love how do able all of your recipes are.
275 2.5 hours. How big was the turkey?
Great looking rub.
Thank you!!
Nice
I'm planning on smoking a spatchcock chicken this weekend and using this rub. Your turkey looks delicious. Thanks.
Fantastic!! Let me know what you think!
Hey!! I will be trying this out next week and I am excited. I have a question though, I will be dry-brining my turkey beforehand so should I skip the salt entirely in your rub or should I still add the 1 tablespoon? Thanks!
Great video! Can't wait to try this - will do so today! Can I borrow your helper?
I can’t wait to try this rub!🔥😃
Can you use the rub for chicken?
Absolutely!
Love your nails
I can't even imagine what kind of person would give this vid a down-vote - wow :( . Fantastic video through and through. I look forward to trying this rub. I never seem to get poultry skin crisp enough off a smoker regardless of the cooking temp. Was the skin on this one 'traditionally crisp' at 275? Would this rub work well worked under the skin or do you recommend just leaving this a surface rub? Thanks for all you do for the outdoor cooking community.
Thanks for the kind words! The rub will do well under the skin and, yes, the skin came out nicely!
Looks amazing!! 🤤🤤
Turkey isn't that common here in Aus (other than whole frozen) but hopefully I'll be able to track some breast down! I really want to try this! Love your channel! 🍻
Thank you so much!
If I may ask, I know this videos been out for years, what if the turkey has been dry brined with salt in the fridge overnight. Would you still suggest having the salt in the rub?
She stated in the video to use HALF THE SALT in the rub if it’s bern salt brined.
Help! I am doing a 11.5LB turkey on the 560 with your rub. Should I go with your hot and fast video or low and slow.
That looks amazing, I'm going to try this out, here soon. In the last video, you added butter. Why didn't you add it in this one? It looked like it was plenty juicy. Just wondering. Thanks for sharing this video.
They're just two separate recipes. Butter would work great here as well!
Would you recommend brining a whole 19lb turkey before adding your rub and smoking it?
Absolutely! Make sure you're careful with your brine though. A lot of turkeys come pre-brined from the store and can turn into a salt bomb if brined again.
This rub looks great! Do you have a Turkey brine recipe?
heygrillhey.com/simple-apple-spice-turkey-brine/
@@Heygrillhey thank you!
U think I could use this for rotisserie also?
Sure!
Looks scrumptious, thanks again, curious what was final temp when you pulled it ?? TIA
I usually pull about 5 degrees before the finishing temp and let carry over cooking finish it off!
@@Heygrillhey Thanks for the quick reply, so guessing pull at 170 for finish at 175 ... ;-)
@@Heygrillhey so pretty much at 160 right?
Thx for the great video. Where can I find a nice big quality cutting board for whole turkeys, briskets, etc., like yours in the video?
Camp Chef makes a great one!
Will this rub work for turkey legs?
Thanks in advance
Oh yeah!
making this rub tonight...what is your fuel source?
What if you don't have a smoker? Can you use the oven instead??
Absolutely! A smoker is basically just an outdoor oven. Follow the same recipe.
Is there a way to try this in a roaster??? I want it to have a nice flavor to it. But I really don’t want a dry turkey lol
Just watch your temperature. The only worry would be the brown sugar getting too dark or burning.
Did you have to special order the sage?
No. Most grocery stores around me stock it!
@@Heygrillhey actually found it at the local Walmart the other day
Awesome cook. How long do you estimate per pound? I will of course cook to internal temp.
Around 30mins per pound at 225.
Could you add this to a binder like mayo then put it on ?
You can if you'd like!
@@Heygrillhey Thank You so much for the response!
I make one like this for stakes without the sugar ! It is awesome ! Tanks for getting back to me .
Anything you would do different for a whole turkey, other than scaling up the amounts for the brine?
No, just make sure you get a turkey that isn't pre-brined!
@@Heygrillhey Done and done, I have a wild one that I harvested myself this spring! 👍 Thanks!
Did Todd build that drum smoker? Could you use this same recipe on a Weber Kettle?
He didn't! It's a Salt City Drum Smoker. You could absolutely use this on a kettle!
@@Heygrillhey Thanks Susie! I’m considering making a New Years turkey since Covid ruined my original Thanksgiving Turkey plans.
Could I make and use this rub on a Butterball turkey (for my 🇨🇦 thanksgiving)? Or will this be too much / ruin the taste of the turkey? Thank you.
It'll work great!
Can you use this rub if I deep fried the turkey?
Absolutely!
Sugar based rubs tend to burn easily, so don't be surprised if it comes out really dark.
So you don’t have to brine the turkey when using this recipe?
By the way, where do you get a bone-in turkey like the one on the video?
My local grocery store had it!
@@Heygrillhey thanks Susie! Is a bone-in turkey just the same turkey most people cook on Thanksgiving?
Please consider not blasting the music. I can't hear you over it.
This is an older video, and we've fixed it since then. Thank you for the feedback though!
Was the music necessary? I wanted to watch this but I couldn't hear her. Not all of us have perfect hearing.
It’s an old video. We’ve learned a lot since then and our audio mix is a lot better now.
OK, Karen.