Good rub recipe to use?

Might depend if the birds are already pumped with salt water.

Some folks would say,get unpumped chickens and use less rub.

Poultry is pretty tasteless,if you don't brine it.

Rub isn't going to penetrate much of a turkey.

A little seasoned salt and pepper mixed and taste it in your hand.

Would it taste ok on poultry ,on your plate?

Add a little poultry seasoning to it.

Some folks mix it with a couple TBSP of mayo,rub it inside and out,and under the skin.

CS poultry rub is pretty much a cajun rub.

No sugar,in case you are frying.

I bought 2 turkeys that have 4% solution (couldn't find any with less than 4%, some had as high as 8%.)

I am brining as per the suggestions but it comes out real salty when I use the CS rub. I tried taking out much of the salt from the brine but still had a salty taste when using the rub.

I like my Q very spicy (compared to most folks) but do not care for things that are over-salted.

This is for smoking, not frying. I'm following the Turkey 101 smoke guide and it mentions adding the rub, but not what to put in the rub?

Here's what I do:

Smoked Turkey Program
Brine:
The water to salt ratio is 1:16 or 1 cup of Kosher salt per gallon of non-chlorinated water. I usually require around 2 gallons of water to cover a 12 pound turkey and therefore I use 2 cups of kosher salt. Any seasonings you choose to add after the base solution should contain little or no salt else the brining meat you are using can become too salty. For a 20lbs bird I would briner for 36 hours and rest for twelve then apply the rub twelve hours prior to smoking.

2 Gal Water
2 Cups Kosher Salt
3 Cups Sugar
1/4 Cup Zatarains Liquid Crab Boil
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire

For the best texture and flavor, let the turkey rest uncovered in the refrigerator twelve to twenty four hours. This gives the salt and brine flavorings time to distribute evenly throughout the turkey. It allows the salt time to modify the proteins, which will improve the texture and moisture retention. For a 20lbs bird I would briner for 36 hours and rest for twelve then apply the rub twelve hours prior to smoking.


Turkey Wet 'n Dry Rub Recipe

2 Tbs onion powder
1 Tbs paprika
2 Tsp garlic powder
2 Tsp kosher salt
2 Tsp white pepper
1 Tsp powdered ginger
1/2 Tsp powdered sage
1/4 cup vegetable oil

Mix all of the dry ingredients together. Dust the body cavity of the turkey with one tablespoon of the dry turkey rub. Add the remaining dry mix to the oil, combining well. Smear this wet rub under the skin of the breast, and all over the outer surface of the skin as well. May want to rub some butter between skin and turkey as well for extra moisture if turkey is large. Quarter a tart apple and place it inside turkey cavity before placing in smoker.