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These are the best and most popular turkey rubs I have. Try one of these on your next turkey and remember to get the rub under the skin and inside the turkey. A good rub adds layers of flavor and these will help you make the most of your next turkey.

 

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Comments

November 14, 2010 at 9:00 am
(1) Floyd says:

I do my turkey every year on my old Weber kettle. The only rub I use is butter, poultry seasoning, salt and pepper, inside and out. One hour breast side down, about an hour breast side up. Just have to watch it for the last hour. This never fails to make a juicy, flavorfull bird.

December 4, 2010 at 12:01 pm
(2) Ollie Pickral says:

To apply a dry rub to the “inside” of the skin of a Turkey, how does one slit or cut to evenly distribute the rub under the skin?? I thought about cutting a three sided slit, unfold it, then season with the rub and rolling the skin back in its original state but I think the smoking for several hours will curl the cut skin. Any suggestions??

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