This smoked turkey rub will turn your smoked turkey into an amazing holiday dinner! For years I have talked about smokin ...

This Smoked Turkey Brine Recipe is combined with a Dry Rub And Butter Injection. This combination will give an amazing f ...

Let this be the year you “volunteer” to take the cooking outside. This smoked turkey recipe promises a perfectly burnished bird, encrusted with the smoky-sweet flavor of a BBQ-inspired brown sugar rub ...

The first step to smoking a juicy, delicious bird was brining, a process using coarse salt that seasons and tenderizes the food while adding flavor. Jessica Wheeler used a brining recipe from Good ...

Instructions: Rinse and pat the turkey dry. Remove giblets and neck if included. Rub the turkey inside and out with olive oil or melted butter. Combine the salt, pepper, smoked paprika, garlic powder, ...

How to make a tasty dry rub for pork, chicken, brisket and turkey (Joe's Outdoor Office video) Here is a step by step video on how to make a tasty, savory dry rub for smoked or grilled meats. It takes ...

Coat turkey breast with olive oil. Put rub on turkey and cover both sides. Cook the turkey breast on a grill until the internal temperature is 165 degrees. I like to smoke the turkey in a smoker (at ...

Instructions: In a plastic bucket or large, 2 1/2-gallon resealable freezer bag, combine the ingredients for the brine and stir thoroughly. Add thawed turkey to the brine (giblet bag and neck removed) ...

For this year’s Memorial Day cook-out we went straight to the source: Neil and Phyllis Strawder of Bigmista’s Barbecue. These two hand out brisket and “pig candy” (caramelized bacon) at farmers ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

Tennessee’s famous Jack’s Bar-B-Que draws Thanksgiving travelers with tender smoked turkey, fast service, and warm Southern ...

"I can't imagine cutting a turkey without brining it first," says Brandon Carter, executive chef and partner in FARM Hospitality ― the suite of farmer-forward restaurants FARM Bluffton, Common Thread, ...