Page 173 - Turkey Book from Meathead

breast, you might want to apply more salt than for a thin piece, say a wing.
For this reason all our rub recipes are salt-free. You should apply the salt depending on thickness, and the rub just to cover the exterior.
If you buy a rub, it almost certainly has salt in it to make the process an easy single step. Rub manufacturers just can’t explain the chemistry and physics of why they left the salt out. Besides, salt is cheap, so if they leave it out the price of the rub goes over the top.
If you buy a bottled rub, it has probably been designed for medium to thin thicknesses, say 1 1/2 inch or less. So, if you are doing a turkey with something like Meathead’s Amazing Tuscan Herb Poultry Seasoning & Dry Brine, sprinkle a little extra salt on the breasts.
This is a blend of herbs and salt that you can buy in stores or from Meathead’s AmazingRibs.com. This wonderful herb blend goes beautifully on turkey, chicken, fish, grilled potatoes, even on the outside of baked potatoes, veggies, and in omelets. Click here for more info and to buy some.