For those of you cooking a Turkey on your PBC what are you using for seasoning injected or as a rub? I'm leaning toward clarified butter injection and Tony Chachere's Original Creole seasoning. But I am open to something new and tested by experts.
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i'm just doing what Meathead advicses , salt dry brine before hand followed by his Simon Garfunkel Chicken Rub -
Spatchcock n hang that sucka in the PBC. Lookin at 1 hour n a half for a 17 pounder. Simon & Garfunkel from here in the pit. The gravy is different but very good. The bread n butter dressing done in the big muffin cups is incredible!Comment
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Inject with butter if you like and like the above, Simon and Garfunkel. Son in law injected with a Creole seasoning this past weekend. I don't know which one but it wasn't overpowering. That turkey wasn't brined and came out perfect. As a personal choice I don't brine anything, too much salt.Comment
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If you have any Pit Barrel Cooker All Purpose Rub, use it. It’s great on turkey. These are from last Thanksgiving.
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Not using a PBC, but my turkeys always get the Simon & Garfunkel rub!
I like to play around with different seasonings at other times, but on Thanksgiving my family like a “traditional” tasting bird, so I stick with S&G for the big day.Comment
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Salt and PepperComment
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Tony Chachere's Butter injection 2-3 days prior.
Day of- pat skin dry, spray down with cooking spray, light sprinkling of Tony Chachere'sComment
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I’m thinking about injecting my turkey this Thanksgiving. Also thinking about using Tony C’s butter injection. Is it all it’s hyped up to be? Do you also brine? -
Rattlesnake That has been my go to for almost 20 years?? Been a while back to my Ford Escort days in the early 2000's. The injection is the brine. Hence the LIGHT dusting of Tony's on the skin.
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What about corn starch? There was a post not too long ago using corn starch on wings to produce a super crispy skin. I tried it and loved it. Would that work for turkey as well?Comment
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I'm with Sid P. PBC's AP rub is my go-to. It's very salty, which is what the bird needs, and very flavorful, which is what my family needs.
I dry brine with it 24 to 48 hours in advance. Then the day of, I sprinkle a bit more on the skin just before putting Mr. Turkey into the PBC sauna.
KathrynComment
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Unusual Thanksgiving Dinner
So, My 30" Dacor double oven has a problem with the mother board. Can't find a replacement so I sent it off to see if it can be repaired. Only 15 or 20 coming to our house for the holiday. My wife gets to use the cooktop, air fryer and counter top oven. I have broken down 1 turkey and its in a sou vide bath, to be finished on the charcoal grill. A second breast is spatchcocked and will end up on the PBQ. Seasoned for 24 hours with the AP rub. I will see if I am an actual pro griller in about 24 hours.Comment
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