Board’s recommendation for a store bought Turkey Rub

There is an old guy out of Springhill who always has a booth at our farmers market. He has a poultry rub I have used on my Turkeys for the past several years and it’s fantastic. Haven’t seen him at last two markets and I am out. Sure hope the old fellow is still around. Seemed like a heck of a nice guy.

So what says the Food Board. Will be doing a standard dry brine and injecting with Creole butter. Will loosely stuff cavity with apples, onions, fresh rosemary thyme. Smoking with pecan wood. Just need a good rub to mix with butter go between skin and breast. Will use oil on the outer skin and cover with rub also.