Rub for a turkey

Can someone help me with a good turkey rub for the smoker? I will be smoking a turkey for the first time this year and would like a super tasty rub for the bird. I'd prefer rubs that you have used and enjoy, rather than just google results. Thanks all!

Yo Darell! Scottw was bombed some great sounding rub by :eevis. Check in with him.

And by the title of this thread, I thought we'd have to 'rub for a turkey' like rubbing the buddha's belly for good luck...

[mosesbotbol]

Basic poultry blend that I would use...

1 part tumeric powder
3 parts paprika
1 part crushed (not to powder) corriander seeds
2 parts ground black pepper
2 parts fresh thyme (can use oregano and thyme)
1 part fresh lavender
6 parts sea salt
4 parts crushed garlic
4 parts olive oil

Mix and mash all together with enough olive oil to get it done. Push rub under skin, around the outside, and the sautee veggies with rest and slightly sauteed veggies inside cavity.

[bobarian]

A rub will flavor the outside of the turkey. A brine will get into the meat and give you better results(juicier) when smoking.

Originally Posted by bobarian

A rub will flavor the outside of the turkey. A brine will get into the meat and give you better results(juicier) when smoking.

I know that, bro.

We already have a kick ass brine. I want a rub so that the outside is as tasty as the inside.

Originally Posted by Darrell

I want a rub

Yeah, I'd like a rub & a tug too.

[white_s2k]

Originally Posted by Darrell

I know that, bro.

We already have a kick ass brine. I want a rub so that the outside is as tasty as the inside.

Darrell, care to share your brine with me? I'm smoking a turkey for the first time this year and am looking for one.

[Mark C]

I've used this one for the last three years. It's a paste, and meant for a roasted turkey, but I don't see why it wouldn't work for you. Got it from 'Pairings with Andrea Immer'

24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs. olive oil
2 sprigs fresh thyme
2 Tbs. finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Roast the shallots and garlic with a bit of oil until very tender, but not brown, then toss all the ingredients into a food processor.

Rub ~2/3 of the paste under the skin of the bird, and the remaining 1/3 on the outside.

[Smokin Gator]

I never smoke a bird over 14 pounds. In fact that is always the poundage I shoot for when I am buying. For a WSM though I would say a couple of 12 pounders should do just fine.