I just bought this and I'm thinking about using it on my turkey this Christmas. I dry brine using Kenji's kosher salt and baking powder mixture 24 hours prior.
Can I still apply the Tuscan Rub just prior to cooking?
BTW, I cook my turkey in the oven.
The nice thing about Meatheads rubs is they aren't too salty that you can't use them with other things. I would say that you really want to be cautious with a turkey though since many are already prebrined.
I believe there is salt in that rub, but look in the bottle to see how much per serving. If it's low, you can apply the rub. If it's some salt, you can apply some rub. If it's a lot, use the rub as the brine.
Someone with a better memory than me should get you closer on the amount of salt in the rub vs the salt brine.
BTW - ya might want to test the rub on some chicken first.
Yeah, as noted above it does have salt, you can use the rub to dry brine it, just don't add additional salt. I dry brined it the night before with Meatheads Tuscan Poultry rub, and it was very good. I do our Thanksgiving Turkey with that rub, and get comments about the great flavor every time. Definitely makes for a great flavor. I do our Turkey in the Kamado Joe, and do a Ham in the PBX. Should be great in the oven too!
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