Originally posted by K Krueger in the New WSM Owners Fourm on 8/19/04
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1 1/2 tablespoon cumin seeds
1 tablespoon whole allspice
1/2 teaspoon whole cloves
4 tablespoons sweet paprika
2 tablespoons ground ginger
1 1/2 tablespoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground cayenne
1 teaspoon ground nutmeg
Toast the whole spices in a dry pan on med heat till very fragrant--3 or 4 min--then cool and grind. (Or use already ground, if you prefer.) Mix all together.
Make sure the turkey is dry inside and out. Mix about 1 1/2 tablespoons of the rub with 1 tablespoon veg oil. Seperate the skin from the breast and rub this paste on the meat under the skin.
Rub 2 1/2 tablespoons inside the turkey and the rest all over the outside pressing to make it adhere.
This makes enough for a 10-12 pounder. I usually use apple or alder for smoke when I do this rub.
Kevin
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1 1/2 tablespoon cumin seeds
1 tablespoon whole allspice
1/2 teaspoon whole cloves
4 tablespoons sweet paprika
2 tablespoons ground ginger
1 1/2 tablespoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground cayenne
1 teaspoon ground nutmeg
Toast the whole spices in a dry pan on med heat till very fragrant--3 or 4 min--then cool and grind. (Or use already ground, if you prefer.) Mix all together.
Make sure the turkey is dry inside and out. Mix about 1 1/2 tablespoons of the rub with 1 tablespoon veg oil. Seperate the skin from the breast and rub this paste on the meat under the skin.
Rub 2 1/2 tablespoons inside the turkey and the rest all over the outside pressing to make it adhere.
This makes enough for a 10-12 pounder. I usually use apple or alder for smoke when I do this rub.
Kevin