Henry Rifle Forums

we've used this seasoning for 20+ years ....

1 lb 10 oz table salt
1 tablespoon onion salt
2 tablespoons celery salt
1 tablespoon garlic salt
2 tablespoon paprika
4 tablespoons black pepper
4 tablespoons white pepper
2 tablespoons dill salt
4 tablespoons white sugar

the above recipe makes a quart which is sufficient to use on several turkeys .... mix thoroughly and store in a sealed jar in a dry place .... let stand several days prior to use, literally the longer the better .... a couple of hours or so prior to putting the turkey in the smoker, coat inside and outside of the turkey (be sure to coat under the wings) .... we then cover the outside of the turkey with thin strips of bacon
Jim

our process :

a layer of yellow mustard

add the seasoning shown above

cover with bacon

set out to cool prior carving

just took our Thanksgiving Turkey out of the freezer and placed it in our camper's frig .... our plan is to take it out fairly early Wednesday morning, season it as above, wrap it in bacon, let it sit for a couple of hours and then put it into the smoker .... it will be carved either late Wednesday or early Thursday morning .... will try to take and post pictures during the process but fully anticipate them to look much like the ones above

in response to a PM asking about using "yellow mustard" .... I do understand the confusion because initially I reacted the same way .... if you look at BBQ'ing / smoking videos, you'll find its pretty common .... it serves as a media to hold the rub/spices on the meat and the reality is, it adds nothing to the taste .... some use olive oil which is better than nothing .... we also use it on baby back ribs .... the biggest thing I've found is to just use enough to put a thin coat on the turkey, ribs, whatever .... any more is just a waste of mustard ...... I just learned from a friend that said his wife and he went to a fish fry this summer .... the fish was rolled in mustard and then breading and fried .... he has an allergy to fish, so he could not eat, but everyone seemed to like it .... he said that seeing it used on fish was a first for him

I've used the yellow mustard treatment on my pork butts, ribs and briskets for years, but the turkey idea never occurred to me. j

You just taught this old dog a new trick, Jim, thanks!

Happy Thanksgiving to you, Maureen and whoever else is in your bubble this Holiday!

hope you have a good Thanksgiving as well .... if we were out there, I'd be perfectly happy to eat at Jack Stacks on Thanksgiving or any other day for that matter ..